Be your own baker and conjure up delicious bread and rolls in the Miele ovens and steam ovens - because what could be better than the smell of oven-fresh baked goods?????‍????????‍???? We'll show you how to bake bread that's crispy on the outside and juicy on the inside using combi cooking, climate cooking and the gourmet baking and pizza stone, among other things. ???? 00:02 What can you expect? 01:10 New terminology: DGC (steam oven) 03:00 Introduction Contents Baking bread and rolls 03:32 Sourdough bread in the steam oven 07:16 Moisture when baking - when exactly do I need it? 10:15 Wholemeal spelt bread with climate cooking 16:08 Focaccia in the dialog cooker 17:47 What is a dialog cooker? 19:07 Query of desired topics for “Miele cooks” in 2023 19:36 Folding and reworking baguette dough (climate cooking) 24:14 Automatic program “Letting yeast dough rise” 25:37 Baking rolls on a PerfectClean refined baking tray 26:29 Rolls in the steam oven with combi cooking 31:28 Perforated baking tray 34:18 Wholemeal bread (dough recipe: ingredients and implementation) 42:25 The sourdough bread is ready! 43:53 The wholemeal spelt bread on the perforated baking tray is ready! 45:54 The rolls are ready! 47:40 Baking with Mix & Match 49:46 The focaccia from the Dialog cooker is ready! 51:16 The baguette is ready! 51:55 Visit other events! 53:35 Comparison of baguette with combi cooking and climate cooking 54:14 The focaccia is tasted and farewell ** Recipe to bake at home ** Baguette ???? INGREDIENTS for a baguette in the steam oven or oven 70 g rye flour (type 1150) 450 g wheat flour (type 550) 1-2 teaspoons of salt 1 packet of dry yeast (7 g) 350 ml lukewarm water 1 teaspoon of oil (e.g. sunflower oil) PREPARATION 1. Mix both amounts of flour, salt and dry yeast, and spices if necessary, well in a bowl. Add lukewarm water and oil. Knead with the mixer (dough hook) first for 1 minute on a low setting, then on a medium to high setting for a further 5 minutes. 2. Put the dough in the device with the special application “Let yeast dough rise” for 30 minutes at 30 °C. Alternatively: cover with a damp cloth and leave to rise in the oven at 30 °C top/bottom heat for half an hour, or covered in a warm place for 30-40 minutes. 3. Then take the ball of dough out of the bowl with a dough scraper. Knead briefly with your hands. Do not tear the smooth surface, rather fold it over several times. Form a loaf of bread 20-22 cm long and ideally place on a perforated baking tray. 4. Leave the bread to rise on the tray for 10 minutes. Preheat the oven to 200 degrees. Now use a sharp knife to cut the top of the loaf of bread 3-4 times 1 cm deep and leave to rise further. 5. Put the baking tray with the loaf of bread in the oven as soon as it has reached the right temperature. 6. Leave the bread to cool on a rack. Oven settings Operating mode: Moisture cooking + hot air plus Temperature: 190 - 200°C Number/type of steam bursts: 1 burst of steam/manual, immediately after inserting the food Duration: 35 - 40 minutes Have fun trying it out! If you liked it, we'd be delighted if you would give it a like! ???????? You can find an overview of Miele steam ovens here: https://www.miele.de/haushalt/combi-d... You can find an overview of Miele ovens here: https://www.miele.de/haushalt/produkt... Subscribe to us today so you don't miss anything! / mieledeutschland Social Media Instagram: / mieledeutschland Facebook: / miele.de You can find an overview of Miele events here: https://www.miele.de/events If you would like to experience our Miele appliances live, then please visit our Miele Experience Center: Miele Experience Center Berlin: https://www.miele.de/c/miele-experien... Miele Experience Center Düsseldorf: https://www.miele.de/c/miele-experien... Miele Experience Center Gütersloh: https://www.miele.de/c/miele-experien...