1ST STAGE: KNEEDING AND RISING OF THE
DOUGH
• Plug in the bread machine - fig. 3.
• After the sound signal, programme 1 is
displayed by default - fig. 9.
• Press the “menu” button and select
programme .
• Select the crust colour out of the 3 options
available - fig. 12 :
- 1 for sweet buns (Viennese pastries, milk
buns, brioche, etc.)
- 2 or 3 for standard baguettes with
selected crust colour
• Press button - fig. 10. The operating
light comes on and the 2 timer dots start
blinking - fig. 13. The dough kneading
cycle starts up,followed by the rising cycle.
NOTE:
- The 2 stages (kneading and rising of the
dough) take place automatically and
last a total of 1 hour and 21 minutes (26
minutes of kneading followed by a
further 55 minutes rising for the dough)
- During the kneading stage, it is normal for
the dough not to be evenly blended.
- Once the preparation is finished, the
machine goes into standby. Several
sound signals will tell you that the
kneading and rising of the dough is
finished and the operating indicator will
blink - fig. 13.
After the sound signals, the dough must
be baked within one hour. After that time,
the machine resets itself and the
baguette programme is lost.
2ND STAGE: SHAPING AND BAKING THE
BAGUETTES
To help you through those 7 steps,refer to the
baguette shaping guide supplied.
• Remove the pan from the machine -
fig. 15
.
• Sprinkle a little flour on your work surface.
• Remove the dough from the pan and put
it on your work surface.
• Roll the dough into a ball and, using a
knife, divide it into 4 lumps - fig. 18.
• You will get 4 lumps of the same weight
that you will need to shape into
baguettes.
TIP
To make your baguettes lighter and more
airy, leave the dough balls to rest for five
minutes before shaping them.
Follow the steps below for each lump of
dough.
1) Flatten the dough into a rectangular
shape, approximately 1 cm thick.
2) Fold in half along its length.
3) Starting at one edge of the rectangle, join
the dough together by pressing it with the
palm of your hand throughout the length
of the rectangle. You will thus get a
thinner, more even rectangle.
4) Turn the rectangle over again, positioning
the join on top.
5) Fold it in half again, rolling the dough
around your thumb and pressing the join
with the palm of your hand, so that the
dough remains taught.
6) Repeat steps 4 and 5 until you get the
desired length. The thickness and width of
the dough must remain even.
The length of the baguette must be the
same as that of the non-stick baking tray
(approximately 18 cm).
7) Roll the dough with your hands without
pressing too much until you get a regular
shape.
TIP
You can vary the flavours of your breads by
adding your own extra touch. For this, during
stage 7 above, simply dampen the dough
balls and then roll them in sesame or poppy
seeds.
• Once you have shaped the baguettes, lay
them on the non-stick trays - fig. 19.
The join in the dough must be
underneath.
•
For optimal results, make diagonal slits on
the top surface of the baguettes with a
toothed knife or with the slitter supplied so
as to get a 1 cm slit - fig. 20+21.
