Moulinex Bread Maker Instructions d'exploitation télécharger pdf (Page 9)

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450 g of dough in total for baguettes.

Sifting the flour also affects the results: the

more the flour is whole (i.e. the more of the

outer envelope of the wheat it contains),

the less the dough will rise and the denser

the bread. You can also find ready-to-use

bread preparations on the market. Follow

the manufacturer’s instructions when using

these preparations. Usually, the choice of

the programme will depend on the

preparation used. For example:

Wholemeal bread - Programme 3.

• Sugar: use white sugar, brown sugar or

honey. Do not use unrefined sugar or

lumps. Sugar acts as food for the yeast,

gives the bread its good taste and

improves browning of the crust. Artificial

sweeteners cannot be substituted for

sugar as the yeast will not react with them.

• Salt: salt gives taste to food and regulates

the yeast’s activity. It should not come into

contact with the yeast. Thanks to salt, the

dough is firm, compact and does not rise

too quickly. It also improves the structure of

the dough. Use ordinary table salt. Do not

use coarse salt or salt substitutes.

• Yeast: yeast is what makes the dough rise.

Use active dry baker’s yeast in packets.

The quality of yeast can vary, and it does

not always rise in the same way. Bread can

therefore come out differently depending

on the yeast used.

Old or poorly stored yeast will not work as

well as a freshly opened packet of dry

yeast.

The proportions indicated are for flaked

dried yeast. If you use fresh yeast, multiply

the quantity by 3 (in weight) and dilute the

yeast in a small amount of warm water

with a little sugar for more effective action.

There are dry yeasts in the form of small

granular pellets that have to be

rehydrated with a small amount of warm

water with a little sugar. These are used in

the same proportions as flaked dry yeast,

but we recommend the latter as it is easier

to use.

• Additives (olives, bacon pieces, etc.): you

can add a personal touch to your recipes

by adding whatever ingredients you want,

taking care:

> to add following the beep for additional

ingredients, especially those that are

fragile such as dried fruit,

> to add the most solid grains (such as

linseed or sesame) at the start of the

kneading process to facilitate use of the

machine (delayed starting, for

example),

> to thoroughly drain moist ingredients

(olives),

> to lightly flour fatty ingredients for better

blending,

> not to add too large a quantity of

additional ingredients, especially

cheese, fresh fruit and fresh vegetables,

as they can affect the development of

the dough,

> to finely chop nuts as they can cut

through the loaf structure and reduce

the cooked height.

BAGUETTE RECIPE

For this recipe, you will need all the baguette

accessories supplied: 1 baguette baking

rack (5), 2 non-stick baking trays (6), 1 slitter

(11) et 1 brush (10).

RECIPE TO MAKE 4 100 G BAGUETTES

(programme )

Crust colour > Medium

Ingredients:

Water > 170 ml

Salt > 1 tsp

Flour T55 > 280 g

Dry yeast > 1 tsp

TIP

To give your baguettes a springier texture,

add 1 tbsp oil to your recipe. If you want to

give your 4 baguettes more colour,add 2 tsp

sugar to your ingredients.

tsp > Teaspoon

tbsp > Tablespoon

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