Operation Manual

01. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow
to rest for 1 minute.
02. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade.
03. Process for 1 minute or until the dough forms a ball.
04. With floured hands, take the dough out of the bowl, roll it into a ball and place it in
a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
2 hours.
05. Take the dough out of the bowl with floured hands and place it on a floured worktop.
Flatten it gently with the heel of your hand
A
. fold the two sides into the middle, and
turn it over
B
.
06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp
cloth and prove* for 1 hour.
07. 20 minutes before the end of the proving time, fill the dripping pan in the oven with
water. Preheat your oven to 220 °C (gas mark 7).
08. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp
knife
C
.
09. Bake for approx. 25 minutes or until golden.
10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow.
Allow to cool on a wire tray.
You can double the amounts with the CS4200 and 5200 models.
Chef’s tip: never allow yeast to come into direct contact with salt.
Country loaf
Preparation: 10 min Resting: 3hr Baking: 25 min
38
Dough
250g strong white bread flour
160ml hand-hot water
12g fresh yeast*
5g salt
1 small loaf
A B C