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Pani bianchi
Pane pugliese di grano duro/ Pane pugliese
tenero
1. Posizionare la pala mescolatrice nella propria sede.
2. Versare gli ingredienti nella teglia impastatrice seguen-
do l’ordine indicato in ricetta.
3. Con l’aiuto di un mestolo, amalgamare per qualche se-
condo gli ingredienti manualmente.
4. Inserire la teglia impastatrice all’interno del forno e se-
lezionare il programma AU 1 (pane di grano duro) AU 2
(pane di grano tenero).
5. Premere il tasto START/STOP.
CONSIGLIO: al termine della lievitazione (dopo 1h 45min per
il grano duro e dopo 1h 25min per il grano tenero) il forno
emetterà un segnale acustico ed andrà in stand-by per 5 min.
Iltempo neldisplayincominceràa lampeggiare;è possibile
quindi togliere la teglia impastatrice dal forno, cospargere la
supercie con della farina setacciata, praticare dei tagli con un
coltello alato e rimettere il tutto in forno (non serve premere
il tasto START/STOP). Se non si desiderasse fare questa opera-
zione il forno inizierà automaticamente a cucinare al termine
dei 5 min. di stand-by.
Indice
Pani bianchi
Pugliese ....................................................................... pag 16
Ciabatta/zoccoletto ....................................................... pag 17
Grissini .........................................................................pag 18
Baguette classica .......................................................... pag 18
Boule de pain ...............................................................pag 19
Pane casereccio con biga .............................................. pag 19
Pane turbo ....................................................................pag 19
Pane soft ....................................................................... pag 20
Pane integrale
Pane Integrale ..............................................................pag 20
Slatino rustico ............................................................ pag 20
Pan de campagne .........................................................pag 21
Vollkornbrot .................................................................pag 22
Pane di segale .............................................................. pag 22
Pani alle verdure
Pane alle olive/cipolla/peperoni ...............................pag 23/24
Pane alla zucca .............................................................pag 24
Pane senza glutine
Pane senza glutine ricetta classica ...........................pag 24/25
Pane senza glutine con grano saraceno ......................... pag 25
Pizze-focacce
Pizza margherita/Calzone ............................................ pag 25
Focaccia ........................................................................ pag 26
Pani dolci
Pane al cioccolato/ latte/miele/noci ........................pag 26/27
Pane viennese ..............................................................pag 28
Pan brioches ................................................................. pag 28
Dolci
Torta margherita/ al cioccolato/ allo yogurt .................. pag 29
Riz au lait ..................................................................... pag 30
Torta veneziana ............................................................pag 30
Kouglof .........................................................................pag 31
Marmellate
Arance/ fragole ........................................................pag 31/32
Biga.............................................................................pag 32
Solo mescolazione ................................................pag 32
Solo lievitazione ....................................................pag 32
Scopri tutte le ricette e molto di più su www.pangourmet.delonghi.com
Ingredienti per pane di grano duro 500 gr 750 gr 1000 gr
Pronto in... 2h 35min 2h 40min 2h 45min
Acqua
Semola di grano duro
Sale
Lievito di birra fresco
210 gr/ml
300 gr
6 gr
10 gr
315 gr/ml
450 gr
9 gr
15 gr
420 gr/ml
600 gr
12 gr
20 gr
17


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