Panasonic NU-SC300BMPQ Manual page 42

Auto Cook Setting and Menus
Baguette
(4 pcs)
Note:
Baguette dough has higher requirement for room
temperature, when the temperature is above 30 °C,
it is not recommended to use auto menus for
baguette.
Ingredients
French bread fl our ........... 350 g
water ................................ 220 g
yeast ................................ 5 g
salt ................................... 5 g
Container
Metal tray (upper and lower shelf),
water tank
Method
1. Rough stiring 210 g water and flour and standing for
30 minutes. Then add yeast and stir in stand mixer
quickly. If dough is not smooth, deliberately add the
rest 10 g water (part or total). When it's stirred into
a ball, add salt to stir until dough becomes smooth
and can pull out the film. Put dough into greased
container and cover with a wet
towel. Ferment dough with 1
hour to 1.5 hours at around
30 °C environment, or twice
as big.
2. Sprinkle a little flour on
the chopping board, fermented dough needs no
exhaust and cut into 4 pieces, place on a chopping
board, cover with plastic wrap and continue to
relax for 30 minutes.
3. Turn the flabby dough surface down, tap out the
big bubbles, fold inwards from the upper two-
thirds then fold in half. Turn the folded dough 180
degrees, repeat the previous fold, rub about 25 cm
in length.
F0003CE21MP_eng.indd 42 F0003CE21MP_eng.indd 42
4. Place fold dough on the
28
baking paper and place 2
pieces of dough on each
metal tray, seams facing
down, the middle interval
is about 8 cm. Pull the
baking paper up slightly
in the middle of the dough
to prevent the dough from
spreading on both sides as
it ferments. Twist long wet
towels on the outer sides
under baking paper. Place
together into metal tray in the upper and lower shelf
position respectively. Fill water tank.
5. Select Auto Menus No.28 and press Start pad
to fermentation mode. Take metal tray out when
you hear beeps and press Start pad again to start
preheat.
6. Remove wet towels, flatten baking paper and
sprinkle some flour on the dough. Using sharp
knife to cut 3 knife marks at a 45-degree Angle on
the dough surface. (about 0.8-1 cm depth)
7. After preheating, place metal tray in the upper and
lower shelf position and press Start pad to start
cooking.
Notes:
1. The texture of the baguette is closely related
to the production method, environment
temperature and food material. The recipe can
be adjusted according to the actual situation.
2. If you can't eat all of baguette, you can make
garlic sticks. Cut baguette obliquely into 1 cm
thick slices. Heat mashed garlic and butter with
oil then spread evenly over the baguette slices,
then select [Healthy Fry]. After preheating,
place metal tray in the lower shelf position and
baking for 6-7 minutes.
3. When overheated in cavity or room temperature
is too high, "U50" maybe appear in the display
window. This is to avoid high temperature effect
the fermentation of baguette dough, or baquette
dough can also be fermented in ambient
temperatures, then use convection mode 230 °C
for baking about 26-28 minute.It is recommended
to use "Steam Shot Setting" to add 3 minuts
steam at the beginning of baking baquette.
- Eng-42 -
(continued)
dough
8 cm 8 cm
baking paper
2018/10/8 12:11:47 2018/10/8 12:11:47