Nostalgia Electrics BMM100 manual French Baguette, Croissants

ENGLISH

FRENCH BAGUETTE

	NORMAL			LARGE DOUGH SIZE
	DOUGH SIZE
•	1½ Cup Water		•	2¼ Cup Water
•	1¾ Tbsp. Dry		•	3½ Tbsp. Dry Wheat Leaven
	Wheat Leaven		•	½ Tsp. Salt
•	1Tsp. Salt		•	½ Tsp. Sugar
•	1	Tsp. Sugar	• 2½ Cups Bread Flour
•	2	Cups Bread Flour	•	1½ Cup Wheat Flour
• 1		Cup Wheat Flour	• 2 Tsp. Dry Yeast

•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 2-4 parts, form into loaf shapes and let them sit for 30-40 minutes.

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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