Page 130 -

130 Baking
Settings: Step 5
Function: Combination mode/
Conventional heat
Step 1
Temperature: 30°C
Moisture: 100%
&WTCVKQP | OKPWVGU
5VGR
6GORGTCVWTG Œ%
Moisture: 100%
&WTCVKQP | OKPWVGU
Step 3
6GORGTCVWTG Œ%
/QKUVWTG |
&WTCVKQP OKPWVGU
Shelf level: 1
Light and dark twists
1Dissolve the yeast in 100 ml
YCVGT OKZ YKVJ I ƃQWT
EQXGT CPF NGCXG VQ RTQXG HQT
hours at room temperature.
Add the rest of the
ingredients for the
preliminary dough and mix to a
pliable dough. Cover and leave
to prove for 60 minutes at room
temperature.
3Light twist: Knead all the
ingredients together with
the preliminary dough and leave
to prove uncovered in the bowl
KP VJG QXGP HQT| OKPWVGU WUKPI
the special "Prove dough"
programme, or with
Combination mode/Fan plus at
30°C, 100% moisture.
Dark twist: Knead all the
ingredients together with
the preliminary dough and leave
to prove uncovered in the bowl
KP VJG QXGP HQT| OKPWVGU
using the special "Prove dough"
programme, or with
Combination mode/Fan plus at
30°C, 100% moisture.
Carefully place the dough on
C YGNN ƃQWTGF YQTM UWTHCEG
and shape into two long rolls,
taking care not to handle the
dough too much. Twist each roll
into a corkscrew, place them
UKFG D[ UKFG QP|VJG WPKXGTUCN
VTC[|CPF DCMG UGG DGNQY HQT
settings).
/CMGU NQCXGU
Ingredients
Preliminary dough:
I UVTQPI YJKVG|ƃQWT
160 ml lukewarm water
10 g fresh yeast
2 light twists:
I URGNV ƃQWT
300 ml water
I HTGUJ [GCUV
10 g salt
2 dark twists:
I YJQNGOGCN URGNV ƃQWT
ON YCVGT
I HTGUJ [GCUV
10 g salt
Flour for dusting