Programme 7 Pasta; Programme 8 Buttermilk Bread; Programme 9 Gluten Free - SilverCrest SBB 850 EDS A1 Mode D'emploi

Pretzels
200 ml water
1/4 tsp. salt
360 g flour of type 405
1/2 tsp. sugar
1/2 packet of dry yeast
Form the dough into pretzels. Then coat the pret
zels with 1 whisked egg and spread coarse salt
over top (a total of 1 2 tbsp. coarse salt for about 12
pretzels). Bake the pretzels at approx. 230°C for
approx.
15 20 minutes.
French baguettes
300 ml water
1 tbsp. honey
1 tsp. salt
1 tsp. sugar
540 g flour of type 550
1 packet of dry yeast
Form loaves out of the dough and cut into the top
side of the shaped baguettes at an angle. Let the
dough rise for approx. 30 40 minutes. Bake at
approx. 175°C for approx. 25 minutes.

Programme 7 Pasta

5 Eggs (room temperature)
or 300 ml water
250 g soft wheat flour of type 405
250 g hard wheat flour of type 1050

Programme 8 Buttermilk bread

Buttermilk bread (type 1)
350 ml buttermilk
2 tbsp. butter
2 tsp. salt
3 tbsp. sugar
600 g wheat flour of type 1050
1 packet of dry yeast
Buttermilk bread (type 2)
250 ml buttermilk
130 ml water
600 g wheat flour of type 1050
60 g rye flour of type 997
1,5 tsp. Salt
1 packet of dry yeast
Yoghurt bread
250 ml Water or milk
150 g Yoghurt
1 tsp. salt
1 tsp. sugar
500 g flour of type 550
3/4 packet of dry yeast
Curd cheese bread
200 ml water/milk
3 tbsp. oil
260 g curd cheese (40% fat content)
600 g wheat flour
1,5 tsp salt
1.5 tsp. sugar
1 packet of dry yeast

Programme 9 Gluten Free

Gluten-free potato bread
440 ml water
1.5 tbsp. oil
400 g gluten free flour mixture
(e.g. "Mix B" from Schär)
1.5 tsp. salt
1.5 tsp. sugar
1 1 / packet of dry yeast
4
230 g cooked potatoes, peeled and pressed
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