Savoury Baguettes & Rolls (programme 1): for 8 80 g baguettes
tsp > Teaspoon - tbsp > Tablespoon
Water > 255 ml
Salt > 1½ tsp
T55 flour > 420 g
Dried yeast > 2 tsp
Ingredients
1 baking tray (5)
2 non-stick baguette plates (6)
1 scorer (8)
1 brush (11)
Accessories
To make your baguettes even softer, add one tbsp of oil to your recipe. If you
want to give more colour to your baguettes, add 2 tsp of sugar to your
ingredients.
1
st
stage
The 2 stages, the kneading and rising of the dough, are carried out automatically
and last a total of 1 h 10 (25 min of kneading followed by 45 min. for the rising
of the dough).
2
nd
stage
Begin to shape 4 dough pieces and cover the 4 other dough pieces with a cloth
or clingfilm.
You can vary the flavours by garnishing your bread. To do this, simply moisten
and then roll the dough pieces in sesame or poppy seeds.
For best results, score a 1 cm diagonal
slit across the baguettes using a
serrated knife or the supplied scorer.
You can vary the presentation of your baguettes by scoring slits along the
length of the baguette.
3
rd
stage
With the kitchen brush provided, generously moisten the top of the baguettes,
taking care not to get too much water on the non-stick trays.
IMPORTANT The seam of the baguettes must be underneath.
Italian Bread (programme 2): for 4 ciabattas
tsp > Teaspoon - tbsp > Tablespoon
Water > 360 ml
Salt > 2 tsp
T55 flour > 500 g
Dried yeast > 2 tsp
Ingredients
1 baking tray (5)
2 non-stick trays for individual loaves (7)
1 brush (11)
Accessories
1
st
stage
The 2 stages, the kneading and rising of the dough, are carried out automatically
and last a total of 1 h 20 (25 min. of kneading followed by 55 min. for the rising
of the dough).
2
nd
stage
Begin to shape 2 dough pieces and cover the 2 other dough pieces with a cloth
or clingfilm.
3
rd
stage
With the kitchen brush, spread a little olive oil over the ciabatta.
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