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450g 700g 900g 1000g 1100g 1200g 1400g
Korrelgist
Levure en granulés
1/2 3⁄4 1 1 1 1⁄4 1 1/2 1 1/2
Of verse gist
Ou levure fraîche
5g 8g 10g 10g 12g 13g 15g
Voltarwemeel
Farine de froment
compète
157g 245g 315g 350g 385g 420g 490g
Witte bloem
Farine pour pain
blanc
158g 245g 315g 350g 385g 420g 490g
Zout
Sel
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Water
Eau
167ml 260ml 335ml 372ml 410ml 445ml 525ml
Gerookte spek
Lardons fumé
50g 80g 100g 100g 110g 120g 140g
Sjalot
Échalote
1⁄2 1 1 1 1 1 1/2 1 1/2
Bereidingstip :
Snij het gerookte spek in blokjes en laat het knapperig bakken in een beetje vetstof.
Verwijder het spek uit de pan en bak de gesnipperde sjalot in het vet tot de snippers glazig worden. Voeg
het spek, de sjalot en het bakvet aan het deeg toe na de bieptoon.
Conseil de préparation :
Coupez le lard fumé en cubes très fins et faites-les dorer dans un peu de graisse. Enlevez le lard de la
poêle et faites cuire l’échalote coupée jusqu’à ce qu’elle soit translucide. Ajoutez les lardons, l’échalote et
la graisse de cuisson à la pâte au signal sonore.
1110
PROGR. “BASIC”
SPEKBROOD - PAIN AUX LARDONS
10


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