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DESCRIPTION
1
2
a
b
c
d
e
f
g
PRACTICAL ADVICE
Preparation
1
2 Measure liquids with the graduated beaker
supplied. Use the double doser supplied to
measure teaspoons on one side and tables-
poons on the other.
3
4
5
yeast should not come into contact with
salt.
General order to be followed:
3
4
5
6
7
8
9
Using
perature and humidity conditions.
the state of the dough during the second
kneading:
more yeast will make the bread rise more.
The
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