INGREDIENTS
| 200g teff flour
100g sorghum flour 75g tapioca flour 75g potato flour 24g sugar 10g xanthan gum 8g salt 3 eggs, whisked 35g melted butter 18g apple cider vinegar 345g water |
7g yeast
METHOD
| Mix water and yeast together, rest to activate yeast. | |
| Mix all dry ingredients well. | |
| Add the eggs, water, butter and apple cider vinegar to the dry ingredient mix. | |
| Beat the dough until completely smooth and mixed well. | |
| If your oven is equipped with Special Applications, you can select Prove Yeast Dough, or place in a tin and proof for 1 hour in a warm place. | |
| Select Moisture Plus at 190°C with 2 bursts of steam and follow prompts on control panel for using Moisture Plus. Release the bursts of steam as follows:
First burst of steam: immediately Second burst of steam: After 20 minutes |
|
| Place in the oven on shelf position 2 and bake for 50-60 minutes. | |
| Remove from the oven and allow to cool for 15 minutes prior to slicing. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
