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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. You can also find ready-to-use
bread preparations on the market. Follow
the manufacturer’s instructions when using
these preparations. Usually, the choice of
the programme will depend on the
preparation used. For example:
Wholemeal bread - Programme 3.
• Sugar: use white sugar, brown sugar or
honey. Do not use unrefined sugar or
lumps. Sugar acts as food for the yeast,
gives the bread its good taste and
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
use coarse salt or salt substitutes.
• Yeast: yeast is what makes the dough rise.
Use active dry baker’s yeast in packets.
The quality of yeast can vary, and it does
not always rise in the same way. Bread can
therefore come out differently depending
on the yeast used.
Old or poorly stored yeast will not work as
well as a freshly opened packet of dry
yeast.
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 pellets that have to be
rehydrated with a small amount of warm
water with a little sugar. These are used in
the same proportions as flaked dry yeast,
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 (delayed starting, for
example),
> to thoroughly drain moist ingredients
(olives),
> to lightly flour fatty ingredients for better
blending,
> not to add too large a quantity of
additional ingredients, especially
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.
BAGUETTE RECIPE
For this recipe, you will need all the baguette
accessories supplied: 1 baguette baking
rack (5), 2 non-stick baking trays (6), 1 slitter
(11) et 1 brush (10).
RECIPE TO MAKE 4 100 G BAGUETTES
(programme )
Crust colour > Medium
Ingredients:
Water > 170 ml
Salt > 1 tsp
Flour T55 > 280 g
Dry yeast > 1 tsp
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.
tsp > Teaspoon
tbsp > Tablespoon
