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450g 700g 900g 1000g 1100g 1200g 1400g
Trockenhefe
Granulated yeast
1/2 3⁄4 1 1 1 1⁄4 1 1/2 1 1/2
Oder frische Hefe
Or fresh yeast
5g 8g 10g 10g 12g 13g 15g
Weizenmehl
Whole weat
157g 245g 315g 350g 385g 420g 490g
Normales Mehl
White flour
158g 245g 315g 350g 385g 420g 490g
Salz
Salt
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Wasser
Water
167ml 260ml 335ml 372ml 410ml 445ml 525ml
Geräucherter Speck
Smoked bacon
50g 80g 100g 100g 110g 120g 140g
Zwiebel
Shallot
1⁄2 1 1 1 1 1 1/2 1 1/2
Zubereitungstipp:
Schneiden Sie den geräucherten Speck in kleine Blöckchen und braten Sie ihn in der Pfanne mit etwas
Fettstoff knusprig. Nehmen Sie die Speckblöckchen danach aus der Pfanne und dünsten Sie im selben
Fett die Zwiebel, bis dass diese glasig ist. Fügen Sie die Speckstückchen und die gedünstete Zwiebel mit
dem restlichen Fett dem Teig zu, nachdem die Maschine ein akustisches Signal abgegeben hat.
Preparation tip:
Cut the smoked bacon into cubes and let it fry in a little fat until crispy.
Remove the bacon from the pan and fry the shredded shallot in the fat until the shreds turn glazy. Add the
bacon, the shallot and the frying fat to the dough after the beep.
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