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Severin bm 3989 Manual

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Pain sucré
Ingrédients :
750g Ingrédients
1 c.à.c. de levure de boulanger
500 g de farine de froment
2 c.à.s. de sucre
2 c.à.s. de miel
1 c.à.c. de sel
185 ml de lait
Programme : 5 GÂTEAUX AVEC LEVURE
Pain fruité
Ingrédients :
750g 900g Ingrédients
1 1
1
/
2
c.à.c. de levure de boulanger
230 280 g de farine de froment
220 260 g de farine de seigle
1
1
/
2
2 c.à.c. de sel
1
/
2
1 c.à.c. de sucre
300 360 ml de jus de pamplemousse
Programme : 1 NORMAL
Cuisson : FONCÉ
Pain blanc
Ingrédients :
750g 900g Ingrédients
1 1
1
/
2
c.à.c. de levure de boulanger
390 470 g de farine de froment type 405
2 2
1
/
2
c.à.s. de sucre
1
1
/
2
2 c.à.c. de sel
1
1
/
2
2 c.à.s. de beurre
150 180 ml de lait
120 145 ml d’eau
Programme : 2 PAIN BLANC/
CROUSTILLANT
Cuisson : MOYEN
Pain de seigle – complet - froment
Ingrédients :
750g 900g Ingrédients
1
1
/
2
2 c.à.c. de levure de boulanger
225 270 g de farine de froment
225 270 g de farine de seigle complet
1 1
1
/
2
c.à.c. de sel
1
/
2
1 c.à.c. de sucre
285 340 ml d’eau
2 3 c.à.s. de poudre de levain
Programme : 3 PAIN COMPLET
Cuisson : FONCÉ
Pain au son
Ingrédients :
750g 900g Ingrédients
1 1 c.à.c. de levure de boulanger
340 405 g de farine de froment
125 175 ml de son de blé
2 2 c.à.s. de sucre
2 2 c.à.s. de lait en poudre
1 2 c.à.c. de sel
2 2 c.à.s. de beurre
225 270 ml d’eau
Programme : 1 NORMAL
Cuisson : MOYEN
Pâte à Pizza
Ingrédients :
Ingrédients
2 c.à.c. de levure de boulanger
400 g de farine de froment
2 c.à.c. de sel
1 c.à.c. de sucre
3 c.à.s. d’huile d’olive
230 ml d’eau
Programme : 8 PÂTE
-
Une fois le programme terminé, retirez la
pâte du moule.
-
Enduisez d’huile d’olive un plateau à
pâtisserie et roulez la pâte au rouleau.
-
Laisser lever la pâte à température ambiante
pendant 30 minutes environ.
-
Répartissez sur la pâte les garnitures de votre
choix. Laissez cuire la pâte à 200° C pendant
43
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