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Leau
Quand on mélange la farine à l’eau, il y a alors formation de gluten et l’air est
emprisonné, ce qui permet au pain de lever. A température ambiante normale,
utilisez de l’eau tiède pour faire le pain: l’eau froide n’activera pas la levure et l’eau
chaude l’activera trop.
Le lait
Le lait fait dorer la croûte du pain, il améliore sa saveur, il augmente la valeur
nutritive et donne à l’intérieur du pain une belle couleur crémeuse. Si vous utilisez
du lait frais, diminuez alors la quantité d’eau afin d’équilibrer la teneur en humidité.
Attention!: N’utilisez pas de lait frais si vous programmez la cuisson avec la
minuterie à retardement. Le lait est périssable.
Autres ingrédients
Certaines recettes exigent des épices, des noix, des raisins secs, d’autres fruits ou
des légumes. Utilisez toujours des ingrédients frais. Si vous utilisez des noix, des
graines de tournesol, des fruits secs ou autres produits pareils, veillez à ce qu’ils ne
soient pas trop gros ni trop pointus, en raison des dommages que cela pourrait
causer à la couche antiadhésive.
6. PANNEAU DE COMMANDE
1. MENU: choix du programme
2. COLOR: dorure de la croûte
3. LOAF SIZE: poids
4. TIME +: augmenter le temps
5. START/STOP: Mise en marche/arrêt
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