Page 128 -
Basic HTML Version
128 Baking
Settings: Step 5
Function: Combination mode/
Fan plus
Step 1
Temperature: 50°C
Moisture: 100%
Duration: 2 minutes
Step 2
Temperature: 210°C
Moisture: 0%
Duration: 6 minutes
Step 3
Temperature: 200°C
/QKUVWTG |
Duration: 25-30 minutes
Shelf level: 1
%JGGUG CPF TQUGOCT[ ƃCV
bread
1
Dissolve the yeast in 50 ml
lukewarm water.
2
/KZ VJG ƃQWT UCNV UWICT CPF
yeast solution in a bowl. Mix
with enough of the remaining
water to form a pliable dough.
Leave to prove uncovered in the
bowl in the oven for approx. 30
minutes using the special "Prove
FQWIJ RTQITCOOG QT YKVJ
Combination mode/Fan plus at
%
OQKUVWTG
3
Pull off and chop the
rosemary needles. Roll out
the dough to approx. 60 x 40
EO QP C YGNN ƃQWTGF UWTHCEG
and sprinkle half with 2/3 of the
Gruyère and rosemary. Fold the
dough in the middle and
sprinkle the remaining cheese
and rosemary on half of the
loaf.
4
(QNF VJG NQCH CICKP RNCEG QP
the universal tray and leave
to prove on the same setting for
20 minutes.
5
9KVJ C UJCTR MPKHG OCMG
several crossways cuts in the
UWTHCEG QH VJG FQWIJ FTK\\NG
with olive oil and bake (see
below for settings).
6
Remove the loaf from the
VTC[ KOOGFKCVGN[ RNCEG QP
a wire rack and cut into cubes
when cool.
Approx. 30 cubes
Ingredients
I URGNV ƃQWT
2 tsp salt
1 tsp sugar
40 g fresh yeast
350 – 400 ml lukewarm water
2 sprigs of rosemary
300 g grated Gruyère
1 tbsp olive oil
Flour for dusting
