Haier Horno I-Direct x 2 Series User Instructions page 14

CLEANING FUNCTIONS *
Symbol Function
H2O-Clean
BREAD RECIPE
• With simple bread flour:
500 g of special flour for bread
10 g of salt
7.5 g of baker's dehydrated yeast
Approximately 325 g of water
• With bread flour with yeast and salt incorporated
(to recommend) :
500 g of special flour for bread
7.5 g of dehydrated baker's yeast (it's better to add a
bag)
Approximately 325 g of water
Method
Dissolve yeast in water in a salad bowl, put the flour, salt
( if necessary) and water.
Mix the whole to form a homogeneous dough.
Put the dough on the work plan ,and with the palm of the
hand , stretch the dough and pull it down on itself (the
objective being to lock a maximum for of air into the
dough). Repeat this movement during approximately 5
minutes.
* Depending on the oven model.
** Ideal temperature for suggested foods.
*** Tested in accordance with the EN 60350-1 for the purpose of energy consumption declaration and energy class.
Description
For simple, efficient cleaning of the oven.
Put the dough in the bowl and cover it with a clingfilmlet
the dough rise (in proving function of the oven) during
approximately 30 min. (it has to double in volume).
Take back the dough, fold up it 2 or 3 times on itself
(to push away the air) and shape the breads (baguette,
farmhouse bread, round loaf.).
Put breads on the pastry baking tray of the oven
covered before with a baking paper.
Sprinkle slightly breads of flour (optional, only to give an
effect farmhouse bread).
Give some net knocks of razor blade (or well sharpened
knife) on the top of breads.
Let rest about ten minutes before putting in the oven.
Install the tray with breads in the 2nd level (from the
bottom) of the oven.
Measure exactly 1 dl (10 cl or 100 g) of water and pour it
directly on the bottom of the oven.
Close the door and engage the bread or bakery
function.
EN 14