ARIETE 133 Mode D'emploi page 30

E N
French bread (4)
Weight
Time
Water
Oil
1 tablespoon
Salt
Sugar
White flour
Yeast
Wholegrain bread (5)
Weight
Time
Water
Oil
Salt
Brown sugar
White flour
Wholegrain
flour
Yeast
500g
3:55
180ml
10g
2 12g
tablespoons
1+1/2 23g
tablespoons
2+1/4 300g
glasses
3/4 of fresh
yeast block
(25 g) or 3/4
of baking
powder bag
500g
3:55
180ml
2 tablespoons 26g
2/3 teaspoon 3g
1+ 3/4 20g
tablespoons
1 glass 145g
1 glass 145g
3/4 of fresh
yeast block
(25 g) or 3/4 of
baking powder
bag
750g
4:00
260ml
1 +1/2 15g
tablespoons
2+1/2 15g
teaspoons
1+1/2 23g
tablespoons
2+3/4 400g
glasses
1 fresh yeast
block (25 g)
or 1 baking
powder bag
750g
4:00
220ml
2+1/2 38g
tablespoons
3/4 teaspoon 4g
2 26g
tablespoons
1+1/2 180g
glasses
1+1/2 180g
glasses
1 fresh yeast
block (25 g)
or 1 baking
powder bag
- 30 -
1000g
4:05
320ml
2 tablespoons 20g
3 tablespoons 18g
2 tablespoons 30
3+1/2 glasses 500g
1 fresh yeast
block (25 g)
or 1 baking
powder bag
1000g
4:05
270ml
3 tablespoons 45g
1 tablespoon 5g
3 tablespoons 39g
2 glasses 220g
2 glasses 220g
1 fresh yeast
block (25 g)
or 1 baking
powder bag