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RECEPTEN
11. Kneed het deeg weer tot een bal en laat het nogmaals 15 minuten rijzen.
12. Doe nu de bal in een ingevette broodvorm met de maten 23 x 23 x 8 cm. Dek
de vorm nogmaals goed toe en laat het deeg nog een keer gedurende een uur
op een warme, tochtvrije plak staan. Het deeg zou in dit uur nog eens ca.
2,5 cm moeten rijzen.
13. Verwarm intussen de over voor op 190°C.
14. Als het deeg het gewenste volume heeft bereikt, doet u de bakvorm in de oven
en bakt u het deeg gedurende 35 tot 40 minuten, totdat het brood een goud-
gele korst heeft.
55
SOLIS Küche niederl._2012 12.06.12 08:30 Seite 55
55


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