33
2. RECIPES FOR INDIVIDUAL LOAVES
Bread Sticks (programme 3): for 20 grissini
tsp > Teaspoon - tbsp > Tablespoon
Water > 125 ml
Salt > ½ tsp
Olive oil > 2 tsp
T55 flour > 210 g
Dried yeast > 1 tsp
This recipe cannot be made
with smaller quantities.
Ingredients
1 baking tray (5)
2 non-stick trays for individual loaves (7)
1 brush (11)
Accessories
1
st
stage
The 2 stages, the kneading and rising of the dough, are carried out automatically
and last a total of 1 h 20 (30 min of kneading followed by 50 min. for the dough
to rise).
2
nd
stage
Begin to shape 10 grissini and cover the 10 other grissini with a cloth or clingfilm.
To prevent the breadsticks from breaking, stretch them out in 2 stages.
Flat Bread (programme 4): for 4 flat loaves
tsp > Teaspoon - tbsp > Tablespoon
T55 flour > 250 g
Salt > ½ tsp
Water > 150 g
Dried yeast> 2 tsp
Dough ingredients
Cold water > ¼ cup
Flour > ¼ cup
Very hot water > ½ cup
Ingrédients “barbouille”
1 baking tray (5)
2 non-stick trays
for individual loaves (7)
1 brush (11)
Accessories
1
st
stage
The 2 stages, the kneading and rising of the dough, are carried out automatically
and last a total of 35 min (20 min of kneading followed by 15 min. for the dough
to rise).
2
nd
stage
Begin to shape 2 dough pieces and cover the 2 other dough pieces with a cloth
or clingfilm.
3
rd
stage
Prepare the “glaze” by mixing together cold water and flour. Then add very hot
water to this mixture. Spread the “glaze” over the loaves with your hands. Do not
use all of the mixture.
For more crusty loaves, replace the
“glaze” with an egg yolk that you can
spread using the brush. Then press
with your fingertips around the edges
of the loaves.
