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• Retirez les baguettes des plaques anti-adhésives et laissez-les refroidir sur
une grille.
9 RECETTES
PAIN BASIQUE (PROGRAMME 4)
Dorage > Moyen
Poids unitaire > 1000 g
Temps > 3 : 20
Ingrédients
Huile > 2 c à s
Eau > 325 ml
Sel > 2 c à c
Sucre > 2 c à s
Lait en poudre > 2,5 c à s
Farine T55 > 600 g
Levure déshydratée > 1,5 c à c
c à c > Cuillère à café
c à s > Cuillère à soupe
Pour débuter votre recette, reportez-vous aux étapes
1 à 7 du paragraphe “utilisation.
Ensuite, démarrez le programme PAIN BASIQUE,
appuyez sur la touche . Le témoin de
fonctionnement s’allume.
Les deux points de la minuterie clignotent.
Le cycle commence.
A la fin du cycle, référez-vous à l’étape 11.
IMPORTANT Sur le même principe vous pouvez
réaliser d’autres recettes de pains traditionnels :
Pain Français, Pain Complet, Pain Sucré, Pain
Rapide, Pain Sans Gluten, Pain Sans Sel, pour cela il
vous suffit de sélectionner le programme
correspondant dans la touche menu.
BAGUETTE (PROGRAMME 1) : pour réaliser 4 baguettes de 100 g environ
Dorage > Moyen
Ingrédients
Eau > 170 ml
Sel > 1 c à c
Farine T55 > 280 g
Levure déshydratée > 1 c à c
c à c > Cuillère à café
c à s > Cuillère à soupe
Pour réaliser cette recette, reportez-vous au paragraphe 8
"Préparation et réalisation des baguettes”.
Pour donnez encore plus de moelleux à vos
baguett
es, rajoutez 1 c à s d’huile dans votre
recette. Si vous souhaitez donner plus de
couleur à vos 4 pains, rajoutez à vos ingrédients
2 c à c de sucre.
MOULF161-NOTICE_HBB_RELIFT_Mise en page 1 15/01/10 16:22 Page13
15


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