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PAIN BASIQUE
750 g 1000 g
Huile 1 c à s 1,5 c à s
Eau 245 ml 300 ml
Sel 1 c à c 1,5 c à c
Sucre 3 c à c 1 c à s
Lait en poudre 1 c à s 2 c à s
Farine 455 g 550 g
Levure 1 c à c 5 g
ou 1,5 c à c
PAIN AU LAIT
750 g 1000 g
Beurre ramolli en dés 50 g 60 g
Sel 1,5 c à c 2 c à c
Sucre 2 c à s 2,5 c à s
Lait liquide 260 ml 310 ml
Farine 400 g 470 g
Levure 1 c à c 5 g
ou 1,5 c à c
PAIN COMPLET
750 g 1000 g
Huile 2 c à c 1 c à s
Eau 270 ml 360 ml
Sel 1,5 c à c 2 c à c
Sucre 2 c à c 1 c à s
Farine 225 g 300 g
Farine complète 225 g 300 g
Levure 1 c à c 5 g
ou 1,5 c à c
PAIN PAYSAN
750 g 1000 g
Huile 2 c à c 1 c à s
Eau 270 ml 360 ml
Sel 1, 5 c à c 2 c à c
Sucre 2 c à c 1 c à s
Farine 230 g 300 g
Farine de seigle 110 g 150 g
Farine complète 110 g 150 g
Levure 1 c à c 5 g
ou 1,5 c à c
LES RECETTES
Pour chacune des recettes, respecter l’ordre des ingrédients indiqué.
Suivant la recette choisie et le programme correspondant, vous pouvez
vous reporter au tableau récapitulatif des temps de préparation (page 14-15)
et suivre la décomposition des différents cycles.
PROGRAMME 1
PROGRAMME 3
PAIN FRANÇAIS
750 g 1000 g
Eau 270 ml 360 ml
Sel 1,5 c à c 2 c à c
Farine 460 g 620 g
Levure 5 g 2 c à c
ou 1,5 c à c
PAIN DE CAMPAGNE
750 g 1000 g
Eau 270 ml 360 ml
Sel 1,5 c à c 2 c à c
Farine 370 g 500 g
Farine seigle 90 g 120 g
Levure 5 g 2 c à c
ou 1,5 c à c
PROGRAMME 2
c à c
>
cuillère à café - c à s
>
cuillère à soupe
TEF-OW3000-3314813 4/07/07 10:07 Page 10
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