Country Bread - Electrolux R02 Mode D'emploi

Country bread

1 cube of yeast
3 tablespoons tepid water
700 g rye flour (type 997 or 1150)
300 g wheat flour (type 550 or 405)
1 packet sour dough (150 g)
1 tablespoon salt
½ tablespoon ground caraway
¾ l tepid water
Mix the yeast with the tepid water. Knead together with the rest of the ingre-
dients until you have a smooth adhesive dough. If the dough is too firm, add
a little more water. Leave the dough to rise in a warm place until it is twice as
big.
Knead it again, shape it on the worktop and place it on the floured wooden
board. Let it rise to double the size again, use a knife to cut into the top,
coat with water and slide it onto the pre-heated pizza stone.
Pre-heating
Baking
Baking
20
Oven functions
Conventional
Conventional
Conventional
Shelf
Tempe-
position
rature
from
ºC
bottom
1 or 2 240
1 or 2 240
1 or 2 200
Time
Hours: Mins.
until the temperature pi-
lot light goes out
0:15
0:45