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Moulinex OW5023 - HOME BREAD XXL Manual

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26
SHAPING AND BAKING THE BAGUETTES
To help you through those steps, refer to the baguette shaping guide supplied. We are
showing you what a baker does, but after a few trials, you will be able to create your own
shapes. Whatever you do, the result is guaranteed.
• Remove the pan from the machine - FIG.15.
• Sprinkle a little flour on your work surface.
• Remove the dough from the pan and put it on your work surface.
• Roll the dough into a ball and, using a knife, divide it into 4 lumps.
• You will get 4 lumps of the same weight that you will need to shape into baguettes.
To make your baguettes lighter and more airy, leave the dough balls to rest for five minutes
before shaping them.
The length of the baguette must be the same as that of the non-stick baking tray (approximately
18 cm).
You can vary the flavours of your breads by adding your own extra touch. To do this, simply
moisten and then roll the dough pieces in sesame or poppy seeds.
• Once you have shaped the baguettes, lay them on the non-stick trays.
The join in the dough must be underneath.
• For optimal results, make diagonal slits on the
top surface of the baguettes with a toothed
knife or with the slitter supplied so as to get a
1 cm slit.
You can vary the aspect of your baguettes by making cuts with scissors throughout the
length of the baguette.
• You can vary the aspect of your baguettes by making cuts with scissors throughout the length of the
baguette.
• Place your 2 non-stick trays holding the dough on the baguette rack
supplied.
• Set the baguette rack in your bread machine in place of the pan.
• Press the button once again to resume the programme and start the baking of your baguettes.
• At the end of the baking cycle, unplug the bread machine. Remove the baguette rack. Always use
oven mitts as the rack is very hot.
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