User manual MOULINEX HOME BREAD OW50003

[. . . ] 1 2 4a 4b 4c 4d 4e 4f 3 4 4g 5 6 7 8a 10 9 8b 11 fig. 1 fig. 2 fig. 4 fig. 3 fig. 5 fig. 6 fig. 7 fig. 8 1 2 fig. 9 fig. 10 fig. 11 fig. 12 fig. 13 fig. 14 fig. 15 fig. 16 fig. 17 fig. 18 fig. 19 fig. 20 fig. 21 fig. 22 fig. 23 fig. 24 1 2cm 2 55MN 1cm SAFETY RECOMMENDATIONS For your safety, this appliance conforms with applicable standards and regulations (Directives on low voltage, electromagnetic compatibility, materials in contact with foodstuffs, environment, etc. ) · Do not place the appliance on other appliances. · Do not use the appliance as a source of heating. · Do not place paper, card or plastic in the appliance and place nothing on it. · Should any part of the appliance catch fire, do not attempt to extinguish it with water. [. . . ] · Eggs: eggs make the dough richer, improve the colour of the bread and encourage the development of the soft, white part. If you use eggs, reduce the quantity of liquid you use proportionally. Break the egg and top up with the liquid until you reach the quantity of liquid indicated in the recipe. Recipes are designed for one 50 g size egg; if your eggs are bigger, add a little flour; if they are smaller, use less flour. · Milk: recipes use either fresh or powdered milk. If using powdered milk, add the quantity of water stated in the recipe. It enhances the flavour and improves the keeping qualities of the bread. For recipes using fresh milk, you can substitute some of it with water but the total volume must equal the quantity stated in the recipe. Semi-skimmed or skimmed milk is best to avoid bread having a close texture. Milk also has an emulsifying effect which evens out its airiness, giving the soft, white part a better aspect. · Water: water rehydrates and activates the yeast. It also hydrates the starch in the flour and helps the soft, white part to form. Water can be totally or partially replaced with milk or other liquids. · Flour: the weight of the flour varies significantly depending on the type of flour used. Depending on the quality of the flour, baking results may also vary. Keep flour in a hermetically sealed container, as flour reacts to fluctuations in atmospheric conditions, absorbing moisture or losing it. Use "strong flour", "bread flour" or "baker's flour" rather than standard flour. Adding oats, bran, wheat germ, rye or whole grains to the bread dough will give a smaller, heavier loaf of bread. Using T55 flour is recommended unless otherwise specified in the recipe. Our recipes are optimised for the use of standard T55 flour. In the event that you use a blend of special flours for bread or brioche or milk bread, do not exceed 1000 g of dough in total for the bread pan and 24 450 g of dough in total for baguettes. Sifting the flour also affects the results: the more the flour is whole (i. e. [. . . ] Use the blade supplied or failing that a very sharp serrated knife. Your mixture has not been successful, start again. The blade is not sharp enough. The dough is sticky ­ you have poured too much water into the mixture. The surface of the dough was not stretched enough when it was being shaped. The cuts tend to close up or do not open out during cooking. Start again, pulling the dough harder when you wrap it around your thumb. 31 The dough tears on the sides The cut into the dough is not Refer to page 26 to see the during cooking. [. . . ]