Understanding The Cycles - T-Fal Emerilware Instructions For Use Manual

MAKING A BASIC BREAD & BAGUETTES
8) For optimal results, make 1/2 inch diagonal slits on the top of the
baguettes with the finishing blade or a serrated knife. (Fig. 20 & 21)
9) Using the brush , generously dampen the top of the baguettes with water,
while avoiding any accumulation of water on the non-stick trays.
10) Place the two non-stick trays onto the baguette rack. (Fig. 22)
11) Set the baguette rack in your bread machine. The bread pan is not needed
in this baking step.
12) Press the
the baguettes.
13) At the end of the baking cycle, unplug the bread machine.
14) Remove the baguette rack. Always use oven mitts as the rack is very hot.
15) Remove the baguettes from the non-stick trays and let them cool on a
rack.
TIP: You can vary the flavor of your breads by adding a personal touch to the
top of the shaped baguette. Once you have shaped your baguettes,
dampen the dough with water and then roll it in various seeds like
sesame or poppy.
You can also vary the texture of your baguettes by making cuts with
scissors throughout the length of the baguette.
UNDERSTANDING CYCLES
The bread will go through several cycles after you have selected your program. The information below
explains what is happening to your bread in each of these cycles. See pages 16 & 17 for exact times.
KNEADING
Forms the dough's structure so that it can rise better.
REST
Allows the dough to rest to improve kneading quality.
RISING
Time during which the yeast works to let the bread rise and to develop its aroma.
BAKING
Transforms the dough into bread and gives it a golden, crispy crust.
WARMING
Keeps the bread warm after baking. However, it is recommended that the bread be removed from the
pan promptly after baking.
14
button once again to resume the program and start baking
Fig. 20
Fig. 21
3/4"
1/2"
Fig. 22
2
1