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Abbrevations: tsp = teaspoon tbl = tablespoon
R5
SEQUENCE FOR FRENCH SETTING:
CRUST
1ST
KNEAD
2ND
KNEAD
1ST
RISE
PUNCH
DOWN
2ND
RISE
PUNCH
DOWN
3RD
RISE
BAKE
TIME
TOTAL
TIME
LIGHT 2 min 28 min 20 min 15 secs 50 min 10 secs 65 min 65 min
3hr
50min*
MEDIUM 2 min 28 min 20 min 15 secs 50 min 10 secs 65 min 65 min
3hr
50min*
DARK 2 min 28 min 20 min 15 secs 50 min 10 secs 65 min 65 min
3hr
50min*
* Baking temperature automatically adjusts for each crust colour.
ADD-IN BEEPS:
The Baker’s Oven beeps 10 times at 8 minutes before the end of the second kneading cycle.
Extra ingredients such as fruit, nuts, etc. should be added at this time.
FRENCH BREAD
INGREDIENTS 1kg 750g
Water 375ml 310ml
Oil 3 tsp 2 tsp
Salt 2 tsp 1½ tsp
Sugar 3 tsp 2 tsp
Bread flour 650g / 4
1
⁄3 cups 500g / 3
1
⁄3 cups
Bread improver 1 tsp
3
⁄4 tsp
Tandaco yeast 1
3
⁄4 tsp 1¼ tsp
SETTING: 4 (FRENCH)
P-MEDIUM, H-DARK OR L-LIGHT
Traditional Favourites continued