380134
24
Zoom out
Zoom in
Previous page
1/79
Next page
01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow
to rest for 1 minute.
02. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
03. Process for 1 minute or until the dough forms a ball.
04. With floured hands, take the dough out of the bowl, roll it into a ball and place it in
a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
2 hours.
05. Take the dough out of the bowl with floured hands and place it on a floured worktop.
Flatten it gently with the heel of your hand
A
. fold the two sides into the middle, and
turn it over
B
.
06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp
cloth and prove* for 1 hour.
07. 20 minutes before the end of the proving time, fill the dripping pan in the oven with
water. Preheat your oven to 220 °C (gas mark 7).
08. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp
knife
C
.
09. Bake for approx. 25 minutes or until golden.
10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow.
Allow to cool on a wire tray.
You can double the amounts with the CS4200 and 5200 models.
Chefs tip: never allow yeast to come into direct contact with salt.
Country loaf
Preparation: 10 min Resting: 3hr Baking: 25 min
38
Dough
250g strong white bread flour
160ml hand-hot water
12g fresh yeast*
5g salt
1 small loaf
A B C
24


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Magimix compact 3200 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Magimix compact 3200 in the language / languages: English as an attachment in your email.

The manual is 2,87 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Magimix compact 3200

Magimix compact 3200 User Manual - German - 144 pages

Magimix compact 3200 User Manual - Dutch - 24 pages

Magimix compact 3200 User Manual - French - 128 pages

Magimix compact 3200 User Manual - Italian, Spanish - 144 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info