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Bread Flans
Mix the flour and yeast together in a bowl, add the yoghurt,
1
lukewarm water and salt, then knead to a smooth dough.
Next, knead the walnuts into the dough. Put the dough into
a bowl, cover with a damp cloth and leave at room temperature
until it has doubled in volume (1–1½ hours).
On a floured work surface, roll the dough out into a rectangle
2
about 2 cm thick. Cover the tray with baking parchment
and put the dough on it. Use a sharp knife to make a cross-
wise cut, about 5 mm deep, in the surface of the dough.
Cover the dough with a damp cloth and leave it to rise again
for 5–10 minutes.
Put the stainless steel tray into the cold cooking space at level 2.
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Professional baking 210 °C, 40 minutes.
Walnut focaccia
Stainless steel tray
500 g semi-white flour
1 packet of dried yeast
180 g yoghurt
1½ dl lukewarm water
1 tsp salt
100 g walnuts,
roughly chopped
Preparation: 2 hours
|
Cooking: 40 minutes
Содержание Combair-Steam S
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