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дрожжей или используйте программу с сокращенной стадией подъема. Можно также
попробовать увеличить количество соли.
8. Тесто слишком мягкое или слишком клейкое.
Структура теста может стать однороднее, без комков, если во время замешивания
добавить ложку муки.
9. Тесто очень тяжело замешивается.
Добавьте ложку воды во время замеса.
174
РЕЦЕПТЫ
Хлеб/Французский Хлеб
Ингредиенты:
Программа:
2 / Белый Хлеб/Французский
Хлеб
Уставка
Вода 120 180 мл
Молоко 140 220 мл
Сливочное масло 10 15 г
Соль 1 ½ 2 ч. л.
Сахар 2 3 ст. л
пшеничной муки
типа 405 (мука очень
тонкого помола для
деликатесной
выпечки)
400 600 г
Сухие дрожжи 1 1 ½ ч. л.
Примерный выход 650 г 1000 г
Луковый хлеб
Ингредиенты:
Программа: 1 / Обычный
Уставка
Вода 350 500 мл
Соль 1 1 ½ ч. л.
Сахар 1 1 ч. л.
Пшеничная мука типа
1050 (мука грубого
помола)
540 760 г
Жареный лук 75 100 г
Сухие дрожжи 1 ½ 2 ч. л.
Примерный выход 900 г 1300 г
174


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