Moulinex MOULF35 Mode D'emploi page 26

MOULF35-Notice HomeBread
sing 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
cle. outer envelope of the wheat it contains),
d of the less the dough will rise and the denser
the bread. You can also find ready-to-use
bread preparations on the market. Follow
8, 9, the manufacturer's instructions when using
the these preparations. Usually, the choice of
ycle the programme will depend on the
preparation
Wholemeal bread - Programme 3.
r of • Sugar: use white sugar, brown sugar or
ular honey. Do not use unrefined sugar or
ops lumps. Sugar acts as food for the yeast,
the gives the bread its good taste and
ce. 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
t to
use coarse salt or salt substitutes.
Milk
• Yeast: yeast is what makes the dough rise.
vens
Use active dry baker's yeast in packets.
rt a
The quality of yeast can vary, and it does
not always rise in the same way. Bread can
the
therefore come out differently depending
lour
on the yeast used.
orm.
Old or poorly stored yeast will not work as
ced
well as a freshly opened packet of dry
s at
yeast.
ries
of
y of
eep
r, as
eric
g it.
ker's For this recipe, you will need all the baguette
accessories supplied: 1 baguette baking
ding
hole rack (5), 2 non-stick baking trays (6), 1 slitter
e a (11) et 1 brush (10).
RECIPE TO MAKE 4 100 G BAGUETTES
less
(programme
Our
of
tsp
you
tbsp > Tablespoon
d or
Crust colour
000
and
30/08/07
used. For
BAGUETTE RECIPE
)
> Teaspoon
> Medium
9:08 Page 25
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
rehydrated with a small amount of warm
water with a little sugar. These are used in
the same proportions as flaked dry yeast,
example: 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
example),
> to thoroughly drain moist ingredients
(olives),
> to lightly flour fatty ingredients for better
blending,
> not to add too large a quantity of
additional
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.
Ingredients:
Water
Salt
Flour T55
Dry yeast
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.
pellets that have to
(delayed starting,
ingredients, especially
> 170 ml
> 1 tsp
> 280 g
> 1 tsp
F
GB
be
D
E
I
TR
for
25