Philips Pure Essentials Collection HD9040/90 Manual De Instrucciones página 10

EnglIsH
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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 Flatten each dough lump on the floured work surface with the palm of your hand or by
gently rolling it with a rolling pin (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 Push your fingers into the centre of the folded dough across its entire length to create a long
cavity (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 flavour 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).
Be careful, the baking rack, the baking trays and the breads are hot.
17 Take the baguettes from the baking trays and leave them to cool on a wire cooling
rack (Fig. 12).
Bloomer
Bloomer refers to a bread shape that is cylindrical, but flat on the bottom with several diagonal
slashes across the top.
1 Use the ingredients and follow steps 1 to 3 under 'Baguettes' above.
2 Roll out each of the four dough lumps with a rolling pin into a 18cm-long and approx.
1.5cm-thick rectangular sheets with round corners (Fig. 13).
3 Grasp the long side of each sheet of dough and roll it up into a 5cm wide roll. Tuck in the
ends and smooth them (Fig. 14).