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GOLDEN RULES
UK
Flour: make sure you follow the instructions in the recipes.
The amount of water you need will depend on the type of flour
you use.
Yeast: salt kills yeast, so make sure the two do not come into
direct contact.
Eggs: a medium-sized egg weighs about 60g (50g without
shell). You may need to adapt your recipe according to the size
of your eggs.
Making bread or brioche requires a little basic know-how:
1. Kneading (performed by your Cook Expert):
• brioche dough should be sticky but smooth
• bread dough should be springy and elastic
If your dough is too stiff, add a little water, and if it is too
sticky, add a little flour, then run the programme for a further
30 seconds.
2. Resting: put the dough in a bowl, cover with cling film or a
tea towel, and allow to rise at room temperature, away from
any draughts.
3. Shaping: after knocking the dough down to push out the air,
divide it into pieces, if necessary, and shape into buns or
loaves.
4. Baking: this vital stage will vary according to your oven and
the type of baking tin you use (shape, material, etc.).
For a deliciously crispy crust, bake your bread in a humid
atmosphere (place a deep baking tray with water in at the
bottom of your oven).
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