High-end-emfangsystemet med innovativ betjeningsknap og kogeplader, der kan vælges individuelt.
Det modulopbyggede emfangsystem med intuitiv betjening og valgfrie kogeplader.
Det puristiske emfangsystem med størst mulig kogeflade og BORA Assist.
Det multiple emfangsystem med maksimal betjeningskomfort.
Det personaliserbare emfangsystem, der fører dig ind i en madlavningsoplevelse med effektiv udsugning.
Det mest kompakte emfangsystem med maksimal udnyttelse af pladsen til 60 cm brede køkkenskabe.
Emfangsystemet med kogeplade med strålevarme og effektiv udsugning.
BORA X BO.Den professionelle dampovn til hjemmet.
Det perfekte supplement til en fuldent madlavnings- og bageoplevelse i topklasse.
Smart køling af fødevarer med perfekt orden.
Nem køling og frysning – intelligent kombination.
Nem køling og frysning – med ekstra stort kølerum.
Hold hovedet koldt - frys dine madvarer til perfektion.
Smart direkte og indirekte belysning.
Enkeltvis og flere sammen til diskret oplysning af gourmetkøkkenet.
Indbygningsvakuumpakker til forlængelse af madvarernes holdbarhed og ualmindelig frisk smag.

Beer bread

Name: Beer bread
Yield: 4
Ingredients: 220 G Wheat flour type 550; 140 G Wheat flour type 1050; 280 ml Dark beer, room-temperature; 6 G Fresh yeast; 8 G Honey; 8 G Sea salt

1h 5min

Medium

Vegan

Ingredienser

4 Portioner

280 ml Dark beer, room-temperature
6 G Fresh yeast
8 G Honey
8 G Sea salt
140 G Wheat flour type 1050
220 G Wheat flour type 550

Bread & rolls

Gluten, Alcohol

Mixing bowl, , Pizza stone

Forberedelse

Make the batter
Put all of the ingredients except the salt in a mixing bowl and knead for 7 minutes. Add the salt and knead for another 3 minutes. Put the dough in a bowl, cover with a cloth and leave to rise at room temperature for 3 hours. After the proving time, the dough should have doubled in size.
Ingredienser
220 G Wheat flour type 550, 140 G Wheat flour type 1050, 280 ml Dark beer, room-temperature, 6 G Fresh yeast, 8 G Honey, 8 G Sea salt

Fold the dough
Turn out the dough onto a floured work surface. Fold one side of the dough inwards, then turn the dough slightly. Repeat the process all around the dough, always folding the sides inwards with one hand while holding the rest of the dough with the other hand. When the resulting ball of dough is under such tension that the surface is about to tear, flip it over in one swift movement.

Bake the bread
Put the dough ball with the folded sides facing downwards in a floured proofing basket. Leave it to prove for another hour until it has grown by about two-thirds. Preheat the oven with a pizza stone to 250 degrees. Put the dough lined with baking paper on the hot stone and spray with some water. Bake for 10 minutes then reduce the temperature to 200 degrees and bake for another 40 minutes. Lastly, open the oven door, switch off the oven and leave the bread to finish baking for another 5 minutes.