Note: It is normal for the dough not to be evenly blended during kneading.
Whentherststageoftheprogramisnished,thedoughmustbebakedwithinonehour.Afteronehour,theapplianceresetsitselfandthe
Multi Bread Shaper program is lost.
Shaping and baking
1 Shape your bread as desired and put it in the baking trays (see section ‘Multi Bread Shaper recipes’ below).
2 Set up the baking rack (see section ‘Setting up the baking rack’ below).
3 Put the baking rack with the baking trays in the breadmaker.
Note:You have to remove the bread pan before you can use the baking rack.
4 Close the lid and press the stop/start/cancel button to start the baking cycle.
Setting up the baking rack
The breadmaker comes with a baking rack specially intended for Multi Bread Shaper recipes (programs 13 and 14).The baking rack comes with
two baking trays.With the two long separators and the four short separators you can divide the baking trays to bake baguettes, rolls, buns or
free-shape bread.
1 Tobaketwolongbaguettesorotherbreads,placethelongseparatorinthebakingtray.Presstheseparatordowntoxit.
2 To bake short baguettes or other short breads, place two short separators across the baking tray and push them into place.
3 Tobakerollsorbuns,rstplacethelongseparatorandthenttheslotsintheshortseparatorsintotheslotsinthelongseparator.
4 To bake free-shape bread, leave out all separators.
Multi Bread Shaper recipes
For these recipes you need the baking rack, the baking trays, the separators for the baking trays, the slitter and the brush.
Baguettes
This recipe makes 4 baguettes of 100g each.
The required crust colour setting is medium.
Ingredients:
- 150ml water
- 1tsp salt
- 260g bread our
- 1½tsp dry yeast
Note:To give your baguettes a springier texture, add 1 tbsp oil to the ingredients. If you want to give the 4 baguettes more colour, add 2 tsp sugar to
the ingredients.
To shape the baguettes:
1 Sprinklesomeourontheworksurface.
2 Remove the bread pan from the appliance and take the dough out of the bread pan.
3 Roll the dough into a ball and divide the ball into four lumps with a knife (Fig. 1).
Note: Make sure the lumps have the same weight.
Tip:To make the baguettes lighter and more airy, leave the dough balls to rest for 5 minutes before you shape them.
4 Flatteneachdoughlumpontheouredworksurfacewiththepalmofyourhandorbygentlyrollingitwitharollingpin(Fig.2).
5 Grasp the long side of the sheet of dough and fold it inwards.Then grasp the other long side of the sheet and fold it inwards on top of
the folded-in side (Fig. 3).
6 Pushyourngersintothecentreofthefoldeddoughacrossitsentirelengthtocreatealongcavity(Fig.4).
7 Close the cavity by pulling the front half of the dough up and across the cavity and place it on top of the other half of the dough.Then
seal the seam (Fig. 5).
8 Put the dough on the work surface with the seam pointing down and roll it back and forth with your hands. Start in the centre and
move your hands outwards along the length of the dough while rolling it in order to stretch it to the desired length. (Fig. 6)
9 Roll the dough with your hands without pressing too much to get a regular shape.The thickness and width of the dough must remain
even.
Note:The dough must have the same length as the baking tray (approx. 18cm).
Tip: To vary the avour of the baguettes, you can add ingredients such as sesame or poppy seeds during this stage.
10 Assemble the long separators in the two baking trays and place the dough shapes in each section of the baking trays (Fig. 7).
11 For optimal results, make diagonal 1cm long slits in the top of the shaped dough with the slitter supplied or with a serrated knife (Fig. 8).
Note: Make sure the slits are not more than 1cm deep and 2cm apart (Fig. 9).
12 Use the brush to dampen the top of the dough shapes with water (Fig. 10).
Note: Make sure no water is left behind in the baking tray.
13 Put the baking rack with the baking trays in the breadmaker.
14 Press the stop/start/cancel button to start the baking cycle.
15 Unplug the appliance at the end of the baking cycle.
16 Lift the baking rack out of the appliance (Fig. 11).
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