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B
B
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E
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Wir empfehlen die Backmischungen von GOLDPUDER, mit denen wir beste Ergebnisse erzielt haben. Selbst-
verständlich können Sie auch andere Backmischungen verwenden. Bitte richten Sie sich in diesem Falle nach
den Anweisungen auf der Packung. Verwenden Sie jedoch nie mehr als maximal 600 g Backmischung, damit
der Teig beim Backen nicht überläuft.
Manche im Handel erhältliche Backmischungen enthalten bereits Trockenhefe. In diesem Fall muss natürlich
keine zusätzliche Trockenhefe zugefügt werden.
G
G
O
O
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L
D
D
P
P
U
U
D
D
E
E
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R
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-
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F
E
E
I
I
N
N
E
E
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R
H
H
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E
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F
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E
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P
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E
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O
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T
Stufe I Stufe II
Brotgewicht, ca. 480 g 730 g
Wasser oder Milch lau-
warm
200 ml 310 ml
Backmischung
Feiner Hefezopf
415 g 625 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: SCHNELL
HEFEKUCHEN
Stufe I Stufe II
Brotgewicht, ca. 610 g 920 g
lauwarmes Wasser 280 ml 425 ml
Backmischung Vollkorn-
Roggen-Brot
400 g 600 g
Trockenhefe
2/3 Pckg.
1 Pckg.
Programm/e: BASIS
VOLLKORN
G
G
O
O
L
L
D
D
P
P
U
U
D
D
E
E
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R
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-
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B
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A
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U
E
E
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R
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N
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L
A
A
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I
B
B
Anmerkung:
Stufe I Stufe II
Brotgewicht, ca. 600 g 900 g
lauwarmes Wasser 250 ml 375 ml
Backmischung - Bauern
Laib -
400 g 600 g
Trockenhefe
2/3 Pckg.
1 Pckg.
Programm/e: BASIS
Im Programm Hefekuchen wird das Brot lockerer, wo-
bei dann aber nur die Mengen der Stufe I verwendet
werden dürfen, weil das Volumen sonst zu groß wird.
G
G
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O
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L
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D
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U
U
D
D
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E
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S
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A
U
U
E
E
R
R
T
T
E
E
I
I
G
G
B
B
R
R
O
O
T
T
Stufe I Stufe II
Brotgewicht, ca. 600 g 900 g
Wasser lauwarm 250 ml 375 ml
Backmischung – Sauer-
teigbrot -
400 g 600 g
Trockenhefe
2/3 Pckg.
1 Pckg.
Programm/e: BASIS
G
G
O
O
L
L
D
D
P
P
U
U
D
D
E
E
R
R
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-
C
C
I
I
A
A
B
B
A
A
T
T
T
T
A
A
Stufe I Stufe II
Brotgewicht, ca. 480 g 730 g
Wasser lauwarm 200 ml 310 ml
Backmischung - Ciabatta 415 g 625 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
TIPP:
Sie können aus dieser Backmischung auch einen Teig
im Programm Teig herstellen, daraus Brötchen formen
und backen.
33
37


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