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DISCOVER THE PROGRAMMES AVAILABLE IN THE MENU
1. Baguette
2 . Sweet Baguette
3. Baguette Cooking
4. Basic White Bread
5. French Bread
6. Wholemeal Bread
7. Sweet Bread
8. Fast White Bread
9. Gluten Free Bread
10. Salt Free Bread
11. Extra Omega 3 Bread
The Baguette programme enables you to make your own baguettes. This
programme comprises 2 stages.
1
st
stage > Kneading and rising of the dough
nd
2
stage > Baking
The baking cycle starts once you have shaped your baguettes (to help
you shape your baguettes, you will find an additional guide with your bread
machine).
For small pastries and buns: Viennese pastry, milk bread, buns, brioches, etc.
Programme 3 allows you to cook baguettes from dough prepared in
advance. The machine must not be left unattended while using programme 3.
To stop the cycle before the end, manually stop the programme by holding
down the button
.
The Basic White Bread programme is used to make most bread recipes using
white wheat flour.
The French Bread programme is for traditional French white bread recipes
with their airy centre.
Wholemeal Programme is used to make wholemeal bread using wholemeal
flour.
The Sweet Bread program is suited to recipes which contain more fat and
sugar. If you use ready made mixes for making brioches or milk loaves, do
not exceed 1000 g of dough in total. We suggest LIGHT browning for your
first brioche recipe.
The Fast White Bread programme is specifically for the FAST bread recipe.
The weight and browning settings are not available in this programme. The
water for this recipe should be at 35°C maximum.
Gluten-free bread is to be made exclusively from gluten-free ready-made
mixes. It is suitable for persons with celiac disease, making them intolerant
of the gluten present in many cereals (wheat, rye, barley, oats, kamut, spelt
wheat, etc.). Refer to the specific recommendations on the packet. The
trough must always be thoroughly cleaned to avoid any risk of
contamination with other flours.
In the case of a strictly gluten-free diet, take care that the yeast used is also
gluten-free. The consistency of gluten-free flours does not yield an ideal
dough. The dough sticks to the sides and must be scraped down with a
flexible plastic spatula during kneading. Gluten-free bread will be of a
denser consistency and paler than normal bread.
Bread is one of greatest contributors to our daily salt intake. Reducing salt
consumption can help reduce the risks of cardio-vascular problems.
This bread is rich in omega 3 fatty acids, thanks to a complete and
nutritionally balanced recipe. Omega 3 fatty acids contribute to the proper
function of the cardio-vascular system.
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