29
Preparation and production of individual loaves
The steps below are common to all individual loaves: programme from 1 to 6.
1
st
stage: Kneading and rising of the dough
• Press the “menu” button and choose the
desired programme.
• Select the crust colour.
• Press button . The operating light comes on and the 2 timer dots start blinking -
fig. 18
.
• The dough kneading cycle starts up, followed by the rising cycle. These 2 steps will be carried out
automatically.
• During the kneading stage, it is normal for the dough not to be evenly blended.
• When the preparation is complete, the breadmaker goes into sleep mode for 1 H. Several beeps
indicate that the kneading and rising of the dough have ended. The time remaining is displayed
and operating indicator light flashes -
fig. 19
.
• Remove the bowl from the machine -
fig. 20
.
• After the dough kneading and rising stages, you must use your dough within an hour of
hearing the beeps. Beyond that, the machine resets and the programme is lost. In this
case, we recommend that you use programme 7 which is the programme for baking
individual loaves.
2
nd
stage: Production of individual loaves
To help you through those steps, refer to the baguette shaping
guide supplied. We are showing you what a baker does, but
after a few trials, you will be able to create your own shapes.
Whatever you do, the result is guaranteed.
• Sprinkle a little flour on your work surface.
• Remove the dough from the pan and put it on your work surface.
IMPORTANT The length obtained for the various loaves
should match the size of the non-stick plate
(about 18 cm).
• Once the loaves have been shaped, place them on the non-stick
plates and then on the baking tray.
TIP
To garnish loaves with
seeds, wrap them in a
damp cloth (or a paper
towel) and then roll
them in the seeds.
TIP
For lighter bread, leave
the uncooked loaves to
rise for five minutes
before shaping them.
