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7.      .
Структура теста может стать однороднее, без комков, если во время
замешивания добавить ложку муки.
8.    .
Добавьте ложку воды во время замешивания.
148

 
:
1
1
/
2
ч. л Сухие дрожжи
360 г Пшеничная мука типа 1050
(мука грубого помола)
240 г Пшеничная мука типа 405
(мука очень тонкого помола
для деликатесной выпечки)
2 ч. л Соль
2 ч. л Мед или сироп из сахарной
свеклы
2 ч. л Сухая закваска из кислого
теста
400 мл Вода
: ОБЫЧНЫЙ
: H (ТЕМНОЕ)
 
:
1
1
/
2
ч. л Сухие дрожжи
300 г Пшеничная мука типа 550
(мука тонкого помола для
выпечки)
300 г Ржаная мука типа 1150 (мука
грубого помола)
2 ч. л Соль
1 ч. л Сахар
240 мл Вода
180 мл Пахта
60 г Мелко натертый
эмментальский сыр
: ОБЫЧНЫЙ
: H (ТЕМНОЕ)
Сыр добавляется после звукового
сигнала.
 
:
1 ч. л Сухие дрожжи
360 г Пшеничная мука типа 405
(мука очень тонкого помола
для деликатесной выпечки)
240 г Ржаная мука типа 1150 (мука
грубого помола)
2 ч. л Соль
1 ч. л Сахар
180 мл Вода
200 мл Пахта
50 г Жареный лук
: БЕЛЫЙ ХЛЕБ/
ФРАНЦУЗСКИЙ ХЛЕБ
: P (СРЕДНЕЕ)
Жареный лук добавляется после
звукового сигнала.
 -  

:
2 ч. л Сухие дрожжи
300 г Пшеничная мука типа 1050
(мука грубого помола)
300 г Цельная ржаная мука
1
1
/
2
ч. л Соль
1 ч. л Сахар
400 мл Вода
3 ст. л Сухая закваска из кислого
теста
: ХЛЕБ ИЗ ЦЕЛЬНОЙ
МУКИ
: H (ТЕМНОЕ)
148


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