Panéo

French loaf

Weight

Ingredients

Water at ambient temperature270 ml
Salt9 g
Flour (type 55)460 g
Instant dried yeast5 g

Time

3h30

Fresh cubed yeast equivalent: 15 g

A loaf representing tradition and French quality.

Instructions

  1. "Add the ingredients to the pan in the following order: water, salt, flour and yeast.
  2. Place the pan in the machine. Select programme 2 and press the ""start - stop"" button.
  3. At the end of the cycle, switch off the machine, take out the pan and turn out the loaf."

Levures de boulangerie

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Panéo

Tablespoons conversion