Magimix Patissier Instruction for Use download pdf (Page 39)

01. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.

02. Put the ﬂour, salt and yeast liquid in the main bowl ﬁtted with the dough blade.

03. Process for 1 minute or until the dough forms a ball.

04. With ﬂoured hands, take the dough out of the bowl, roll it into a ball and place it in

a large mixing bowl. Cover with cling ﬁlm or a damp cloth. Allow to rise for approx.

2 hours.

05. Take the dough out of the bowl with ﬂoured hands and place it on a ﬂoured worktop.

Flatten it gently with the heel of your hand

. fold the two sides into the middle, and

turn it over

06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp

cloth and prove* for 1 hour.

07. 20 minutes before the end of the proving time, ﬁll the dripping pan in the oven with

water. Preheat your oven to 220 °C (gas mark 7).

08. Dust the loaf lightly with ﬂour and cut a deep cross in it with the wet blade of a sharp

knife

09. Bake for approx. 25 minutes or until golden.

10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow.

Allow to cool on a wire tray.

You can double the amounts with the CS4200, CS5200 and Patissier models.

Chef’s tip: never allow yeast to come into direct contact with salt.

Country loaf

Preparation: 10 min Resting: 3hr Baking: 25 min

Dough

250g strong white bread ﬂour

160ml water

12g fresh yeast*

5g salt

1 small loaf

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Magimix Patissier Instruction for Use Page 39