Use the spatula to push the flour back down into the dough if necessary. Do not use a knife or other metal utensil to remove your cake or bread from the dough bowl, as you may damage the non-stick coating.
Knock down the dough by pressing the pulse button 3 or 4 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle. Leave the dough to prove for an hour at room temperature.
Knock the dough down by pressing the pulse button 4 or 5 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle. Leave to prove for 30 minutes at room temperature.
Knead again for 1 min. to knock the dough down to its original size. Remove the dough bowl from the main bowl. Place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle. Then leave the dough to prove for 1 hours.
Preheat your oven to 210 °C (gas mark 6/7). Put the dough bowl in the oven and bake for 10 min., then reduce the temperature to 150 °C (gas mark 2) and continue baking for between 1 and hours.
Allow the dough to rise in the dough bowl for 30 min. Knock it down by pressing the pulse button 4 or 5 times. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil.
Finish the preparation by adding the baking powder. Remove the dough bowl from the main bowl and place it on a sheet of aluminium foil. Remove the dough blade from the bowl, together with the handle.