User manual MOULINEX HOME BREAD BAGUETTE OW5003

[. . . ] 1 2 4a 4b 4c 4d 4e 4f 3 4 4g 5 6 7 8a 10 9 8b 11 fig. 1 fig. 2 fig. 4 fig. 3 fig. 5 fig. 6 fig. 7 fig. 8 1 2 fig. 9 fig. 10 fig. 11 fig. 12 fig. 13 fig. 14 fig. 15 fig. 16 fig. 17 fig. 18 fig. 19 fig. 20 fig. 21 fig. 22 fig. 23 fig. 24 1 2cm 2 55MN 1cm SAFETY RECOMMENDATIONS For your safety, this appliance conforms with applicable standards and regulations (Directives on low voltage, electromagnetic compatibility, materials in contact with foodstuffs, environment, etc. ) · Do not place the appliance on other appliances. · Do not place paper, card or plastic in the appliance and place nothing on it. · Should any part of the appliance catch fire, do not attempt to extinguish it with water. · For your safety, only use accessories and spare parts designed for your appliance. [. . . ] For example: "extra" = 2:51 and "total time" = 3:13, the ingredients can be added after 22 min. INGRÉDIENTS · Fats and oils: fats make the bread softer and tastier. If you use butter, cut it into tiny pieces so that it is distributed evenly throughout the preparation, or soften it. Keep the fat from coming into contact with the yeast, as fat can prevent yeast from rehydrating. · Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of the soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and top up with the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for one 50 g size egg; if your eggs are bigger, add a little flour; if they are smaller, use less flour. If using powdered milk, add the quantity of water stated in the recipe. It enhances the flavour and improves the keeping qualities of the bread. For recipes using fresh milk, you can substitute some of it with water but the total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed milk is best to avoid bread having a close texture. Milk also has an emulsifying effect which evens out its airiness, giving the soft, white part a better aspect. It also hydrates the starch in the flour and helps the soft, white part to form. Water can be totally or partially replaced with milk or other liquids. · Flour: the weight of the flour varies significantly depending on the type of flour used. Keep flour in a hermetically sealed container, as flour reacts to fluctuations in atmospheric conditions, absorbing moisture or losing it. Use "strong flour", "bread flour" or "baker's flour" rather than standard flour. Adding oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of bread. Using T55 flour is recommended unless otherwise specified in the recipe. In the event that you use a blend of special flours for bread or brioche or milk bread, do not exceed 1000 g of dough in total for the bread pan and 24 450 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 outer envelope of the wheat it contains), the less the dough will rise and the denser the bread. [. . . ] Your mixture has not been successful, start again. F GB D E I TR The dough is hard to shape. Form a ball again, leave to rest for 10 minutes and then start again from the The dough has been worked beginning. You have put too much water in the mixture The dough is sticky and it is hard to shape baguettes. The water was too warm when it went into the mixture. Flour your hands lightly, but not the dough or the work surface, if possible, and continue to fashion the baguettes. The dough tears easily or is lumpy on the surface. Form a ball again, leave to rest for 10 minutes and then start again from the The dough has been worked beginning. Fashion the dough in two stages, with a 5 min rest in the middle. The dough is sticky ­ you have poured too much water into the mixture. [. . . ]