| 摘要 |
<p>Kit comprises a bread box, a liq, measure, a bag contg. a measure of fluor, separate sachets of salt and yeast, a small kneading trough, a basket, a bread knife and a thermometer. The bread box intended as both proving chamber and bread storage bin, is pref. made of wood and has a hinged lid. The kneading trough is pref. made of food quality plastic and the basket of wicker. The liq. measure is pref. marked with three graduations for making dough pastes of different consistencies. The salt sachet pref. includes also selected food flavours. The flour is pref. stone ground. The kneading trough can be replaced by an electric mixer. A measure of water is put into the trough followed in sequence by the yeast, the salt and the flour. After mixing and kneading, the dough is balled up and placed in the basket which is then closed in the box for a proving period of between 20 mins. and 24 hrs. The loaf is then baked for 30 to 45 mins. The baked loaf is cooled and then stored in the bread box. Kneading by hand takes place for 1-10 mins. and by electric mixer for 4-7 seconds. No special skill required to produce excellent, crusty loaf of high quality. More nourishing and more appetising than mass produced bread.</p> |
