ENGLISH
FRENCH BAGUETTE
| NORMAL |
| LARGE DOUGH SIZE | |
| DOUGH SIZE |
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• | 1½ Cup Water | • | 2¼ Cup Water | |
• | 1¾ Tbsp. Dry | • | 3½ Tbsp. Dry Wheat Leaven | |
| Wheat Leaven | • | ½ Tsp. Salt | |
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• | 1Tsp. Salt | • | ½ Tsp. Sugar | |
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• | 1 | Tsp. Sugar | • 2½ Cups Bread Flour | |
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• | 2 | Cups Bread Flour | • | 1½ Cup Wheat Flour |
• 1 | Cup Wheat Flour | • 2 Tsp. Dry Yeast | ||
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•1½ Tsp. Dry Yeast
Use PROGRAM 8: DOUGH
CROISSANTS
•1 Cup Water or Milk
•1 Egg
•¼ Cup Butter
•1 Tsp. Salt
•2 Tbsp. Sugar
•3 Cups Bread Flour
•1½ Tsp. Dry Yeast
When dough is ready, divide into
Make a series of diagonal cuts on the top surface and put the bread in the oven to bake.
Use PROGRAM 8: DOUGH
Take the dough from the Bread Pan, knead, leave it to set it aside and then knead again.
Cover the dough and put in the refrigerator for 30 minutes.
Roll out the dough into a rectangle and brush melted butter on it, avoiding the edges.
Place the dough in a plastic bag and set aside for at least 1 hour or overnight in the refrigerator.
Roll out the dough into a rectangle and cut it into 9 squares. Cut each square diagonally.
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