Preparation time
20min
Total time
45min
Portion
2
piece(s)
Level
medium
Tested
- TM 31
published: 2010/11/11
changed: 2017/08/03
Ingredients
French Baguettes
- 2 tsp salt
- 650 g bakers flour
- 320 g warm water
- 2 tsp granulated yeast
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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 lid" closed lid position,
knead for 3 minutes at Interval speed
"Dough 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.
Tip
Baguettes taste even better after chilling the dough in the refrigerator. After the dough has proven in step 2, gently de-gas the dough by folding it over itself, cover the bowl with plastic wrap and store in refrigerator. The next day proceed with step 3 as per recipe. Baguette may need 10-20 minutes longer to prove in step 4 prior to baking.
Thermomix Model
-
Recipe is created forTM 31
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Comments
Thank you for this recipe. I haven't tried it yet, however I've noticed it is similar ( though lower hydration ) to the Portuguese bread ( Pao de agua ) on Cookidoo which I've been trying to cook in my Miele steam oven. I see that you are cooking the baguette in steam. I would love any advice on cooking these Baguettes in a steam oven or if you have made the Portuguese bread ..... any advice in a steam oven. Also any advice on how to leave the Portuguese bread in the fridge to prove overnight and continuing the next morning. Sorry, I'm asking you all these questions, but it's so hard with Cookidoo as there is no one to talk to about particular recipes . I really miss not having a recipe community on Cookidoo recipes but love cooking with the Thermomix. I hope you can help. Looking forward to your reply. 🙏
awesome
great easy recipe to follow
Been making these for a couple of years now with great results.
because there was a shortage of bakers flour a few mths back we sourced one from a wholesale supplier, was not good, baguettes didn't live up to the previous, I will only use DEFIANCE Bakers flour now for my baguettes.
Madelene Ramsay:
You can chill the dough in the refrigerator for a few hours or even overnight.
Thermomix Head Office
How long should you put it in the fridge for?
Best baguette recipe I’ve found so far, I make half recipe which gives us a nice size baguette as there is only 2 of us.
thankyou for sharing
I don’t understand what I’m doing wrong but once again my bread making attempts were pretty woeful. The result for me was a more dense result than expected. Maybe my lack of proper baking pans didn’t help. Will attempt again though.
Fantastic recipe thank you.
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