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Zemelenbroodjes
200 ml water
50 g boter
3/4 TL zout
1 ei
3 EL suiker
500 g meel type 1050
50 g tarwezemelen
1 pakje droge gist
Krakelingen
200 ml water
1/4 TL zout
360 g meel type 405
1/2 TL suiker
1/2 pakje droge gist
Vorm pretzels van het deeg. Bestrijk de pretzels
met 1 geklutst ei en strooi er grof zout over (voor
ca. 12 pretzels 1-2 EL grof zout). Bak de pretzels
ca. 15-
20 minuten op 230°C.
Franse baguettes
300 ml water
1 EL honing
1 TL zout
1 TL suiker
540 g meel type 550
1 pakje droge gist
Vorm stokbroodjes van het deeg en snijd de
bovenkanten van de gevormde baguettes schuin
in. Laat het deeg ca. 30-40 minuten rijzen. Bak het
deeg ca. 25 minuten op 175°C.
Programma 7 Pastadeeg
5 eieren(kamertemperatuur) of 300 ml water
250 g meel van zachte tarwe type 405
250 g meel van harde tarwe type 1050
Programma 8 Karnemelkbrood
Karnemelkbrood (type 1)
350 ml karnemelk
2 ELboter
2 TL zout
3 EL suiker
600 g tarwemeel type 1050
1 pakje droge gist
Karnemelkbrood (type 2)
250 ml karnemelk
130 ml water
600 g tarwemeel type 1050
60 g roggemeel type 997
1,5 TL zout
1 pakje droge gist
Yoghurtbrood
250 ml water/melk
150 ml volle yoghurt
1 TL zout
1 EL suiker
500 g meel type 550
3/4 pakje droge gist
Kwarkbrood
200 ml water/melk
3 EL olie
260 g kwark (vetgehalte 40%)
600 g tarwemeel
1,5 TL zout
1,5 TL suiker
1 pakje droge gist
RH_56430_NL_1 13.08.2010 14:09 Uhr Seite 45
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  • How do l produce a very smooth product. Is it by I creasing speed or reducing speed?
    glayode777@gmail.com Submitted on 5-1-2021 at 19:18

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