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450g 700g 900g 1000g 1100g
Korrelgist
Levure en granulés
Trockenhefe
1/2 3⁄4 1 1 1
Of verse gist
Ou levure fraîche
Oder frische Hefe
5g 8g 10g 10g 12g
Witte bloem
Farine pour pain blanc
Weißes Mehl
170g 265g 340g 380g 415g
Voltarwemeel
Farine de froment complète
Vollweizenmehl
110g 170g 220g 245g 270g
Zout
Sel
Salz
1/2 3⁄4 1 1 1
Eieren
Oeufs
Eier
1 1 1 1 2
Karnemelk
Babeurre
Buttermilch
157ml 245ml 315ml 350ml 385ml
Bereidingstip :
Na het beëindigen van het programma haalt u het deeg uit uw machine en verdeelt u het in een 10-tal
gelijke bolletjes. Leg ze daarna op een licht ingevette bakplaat en laat ze ongeveer 40 min. rijzen. Bak ze
daarna in een traditionele oven op 200°C. Zet in de oven ook een kommetje water.
Conseil de préparation :
Retirez la pâte de votre machine à pain à la n du programme et répartez la en 10 petites boules régulières. Dé-
posez les sur une plaque légèrement huilée et faites les lever environ 40 min. Faites cuire dans le four tradition-
nel à 200°C. Posez un bol deau dans le four.
Zubereitungstipp :
Nach Abschluss des Programms nehmen Sie das Teig aus der Maschine und teilen sie in etwa 10 gleiche Bälle.
Legen sie die Bälle auf ein leicht gefettetes Backblech und lass für etwa 40 min. backen in einem konventionel-
len Ofen bei 200 ° C.
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31


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