Preparation time
0min
Total time
25min
Portion
3
piece(s)
Level
medium
Ingredients
French Baguettes ( made with a poolish)
- 500g bread flour, Divided into 250g x 2
- 10g fresh yeast, Divided into 5g x 2. (Or 1/2t x 2 dry yeast.)
- 10g salt
- 350g water, DVD divded into 300g + 50g
- 1t bread improver, Optional
- 1t Diastatic malt, Available online or some home brew shops.
- 1t sugar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Poolish:
Start this prep prep the night before.
Add 300g water to the
"Closed lid" and warm 3mins/37°C.
Add the crumbled fresh yeast (or dried) and stir
10 secs/Sp3
Add 250g flour and combine 20scs/ sp 4.
Leave in the"Closed lid" and cover with cling wrap, for 8+ hours, on the kitchen bench is fine.
Dough:
The next day, add the remaining yeast (crumbled if fresh), remaining flour, remaining 50g flour and sugar.
Add the bread improver and diastatic malt ( if available).
Mix 5 secs/ sp5, then knead
"Dough mode" for 3 minutes.
Leave to rest in your"Closed lid" , covered for 20 minutes.
Add the the salt and knead"Dough mode" for 5 mins.
Transfer to to a greased, covered bowl or mat and leave to rise for an hour or so, or until doubled.
Turn the the dough out onto a floured bench and gently deflate it.
Divide it into 3 pieces. Press each onto a rectangle and fold the top and bottom over (like an envelope).
Cover with a towel and leave to rest for 15 mins.
Workng with one one piece at a time, flatten each piece to a rectangle and roll up Swiss roll style with slightly tapered ends.
Place the baguettes seam side down onto greased baguette trays or make your own shaped from foil on trays.
Dust with flour and cover with a cloth.
Leave to double in size.
Dust lightly with flour and slash if you like.
With 1/2 an hour before the rolls are fully proofed, place a lipped tray in the bottom of the oven and set the oven to 240°C.
Boil the kettle and just before sliding the rolls into the oven, very carefully pour some of the hot water into the tray. Be careful, it will be very hot and create lots of steam. That's the idea!
Bake for 12 mins @ 240°C, then carefully remove the water dish from the oven.
Reduce the oven temperature to 200°C and continue baking until golden and cooked.
Remove imediately to cool on a wire rack.
How to:
Tip
OMG... you will NEVER buy those Supermarket wannabes again..!
Try and get fresh yeast. It's worth it.
Enjoy 😉
"Thermifyme"
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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