Baguettes with fine bran
Bread-machine baguettes made with special bread flour and wholemeal flour, rolled in fine bran and baked on the special loaves rack (Programme 1).
Ingredients
| 175 мл | Water |
| 1 к.л. | Sugar |
| ¾ к.л. | Salt |
| 20 г | Butter |
| 150 г | Special bread flour |
| 100 г | Wholemeal flour |
| 8 с.л. | Fine bran |
| ¾ к.л. | Dried baker's yeast |
Instructions
PROG. 1. Time: 2h02 (4 baguettes) / 2h59 (8 baguettes).
Quantities per batch:
- Water: 175 ml (4 baguettes) / 315 ml (8 baguettes)
- Sugar: 1 c.c. / 1½ c.c.
- Salt: ¾ c.c. / 1½ c.c.
- Butter: 20 g / 35 g
- Special bread flour: 150 g / 270 g
- Wholemeal flour: 100 g / 180 g
- Fine bran: 8 c.s. / 14 c.s.
- Dried baker's yeast: ¾ c.c. / 1½ c.c.
Add the ingredients to the bread pan in the following order: water, butter, sugar and salt. Then add the two types of flour and yeast. Place the bread pan in the machine. Select programme 1, the desired crust colour and press the "Start/Stop" button. When the beep sounds for the second time (after 1 hr 05), open the machine and remove the dough. If you are making 8 baguettes, separate the dough into 2 portions and keep one of them under a cloth for your 2nd batch. Divide the 1st batch into 4 equal parts and shape them into baguettes. Moisten them before rolling in the fine bran. Place them on the "special loaves" baking rack. Make an incision along the length of the pieces of dough. Press the «Start/Stop» button again. When the beep sounds again (after 57 minutes), remove the baguettes and then repeat the procedure to start off your 2nd batch. When baked, leave to cool on a rack.
(The book also shows a 10-step Menu 1 photo sequence for dividing, shaping, moistening, rolling in bran and scoring the baguettes.)