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Next, cut the dough sheet into 8 triangular pieces (see drawing). Starting at the base of the triangle, roll each piece then turn each end in slightly to form the traditional croissant shape. Lay the 8 croissants on a baking tray giving each one as much room as possible. Remove to a warm place for
BREAD MIXES
Follow the instructions on the back of the packet and select the NORMAL (1) programme. One thing to consider is that the dried yeast is often mixed in with the flour so most bread mixes won’t work well with the delay timer.
We used Wrights bread mixes for testing the machine, all of which gave excellent results.