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French Baguettes


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Ingredients

2 piece(s)

French Baguettes

  • 2 tsp salt
  • 650 g bakers flour
  • 320 g warm water
  • 2 tsp granulated yeast
  • 6
    45min
    Preparation 20min
    Baking/Cooking 25min
  • 7
    medium
    Preparation For Thermomix-Users with some experience
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Place
    all ingredients into TM bowl in the order listed. (We are keeping the salt away from the yeast.)



    Blend
    together for 15 seconds on speed 7.



    With
    dial set to Closed lidclosed lid position,
    knead for 3 minutes at Interval speedDough mode. Allow to rest in TM
    bowl for 10 minutes.



    Re-knead
    for a further 3 minutes at Interval speed.Gentle stir setting The dough will be quite
    dense, yet flexible.



    Turn
    out onto lightly oiled ThermoMat and prove until doubled. (Up to 3 hours.)



    Divide
    dough into 2 equal parts. Roll each separately into long rectangle (10cm longer than the bread tin).



    Fold
    in both long sides towards each other in the centre and push together to seal
    dough. Tuck in ends and seal by pinching together as well. Turn over, seam down
    and place into baguette tin. Allow to prove again, covered loosely with
    ThermoMat.



    Preheat
    oven to 220ºC. Place large baking tray in bottom of oven and adjust a rack to
    be in centre of oven.



    When
    loaves have risen to your liking, slash tops on an angle with an extremely
    sharp knife or blade. Spritz with water from sprayer if available. Place into
    hot oven and then immediately pour at least 750ml cold water into heated baking
    tray. Shut oven and bake loaves for 20-25 minutes until golden and hollow
    sounding when tapped. Turn oven off.



    Turn
    loaves upside down and return to oven for a few minutes.



    Cool
    slightly before slicing and serving with fresh butter.

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