- TM 31
Ingredients
Baguette
- 200 g Sourdough starter, see recipe on community
- 380 g water
- 600 g bakers flour
- 30 g olive oil
- 2 tsp salt
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place starter and water into TM bowl. Mix 2 minutes, 37C, speed 2.
Add flour and mix 5 seconds speed 5. Knead for 30 seconds
"Dough mode" . Leave to sit for 15-30 minutes. This is to allow the gluten to develop fully.
Remove about 200g from the dough and put it back into your sourdough starter jar. This will be the starter you use for your next batch of dough.
Add oil and salt and knead for 2 minutes on interval
"Dough mode" .Turn out into bowl or container. Leave to prove for 3-4 hours performing a lift and fold (see photos below) every 45-60 minutes. Keep a lid on the container or cover with clingfilm.
A lift and fold involves lifting one half of the dough and folding it over the other within the bowl or container.
Each time you do a lift and fold, rotate the process 90 degrees (ie lift from the adjacent side of the dough).
Take the dough out of the bowl or container and place onto lightly floured thermomat.
Cut the dough in half using a dough scraper or your spatula. Place 1 half to the side
Flatten the dough into a rectangle like shape, pressing out all the big air bubbles.
Fold the upper third of the rectangle down to the middle.
Fold the lower third up to the middle
Bring the top and the bottom together to squish it all in and make a tight seam.
Turn the dough over and roll like a snake to get the length you want for your tray. It shoud lbe about 4cm shorter than the tray to allow for rising.
Put baguette into tray.
Repeat with the other half of the dough.
Leave the baguettes to prove for a further 4-5 hours. I spray mine with cooking oil spray and cover with a freezer bag to stop the dough from drying out.
When the baguettes look big and fat and ready to burst, slash with a very sharp knife and bake at 200C for 30 minutes or until very golden.
baguette dough
Tip
You can find lots of good videos on youtube on how to roll a baguette.
The timing can be quite flexible as long as you have a total proving time of 8-9 hours.
You don't need to do lif and fold every 45 minutes. whenever you think of it or in between school dropoff etc is fine. As long as you have done 3 or more lift and folds it will be fine. You can do them every 30 minutes if you need to .
Thermomix Model
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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.
Comments
Wow! So nice to get up this morning and have home made sourdough baguette! And dare I say it was the tastiest I have ever had? Reminiscent of the sourdough you get in San Francisco.
I made this today, I found it held its shape better with a firmer starter (got this tip from my son who's a baker) and using half wholemeal flour. Of the several recipes I've tried this was by far the best. I fed my starter instead of half a cup water and half a cup flour, I fed it half a cup water and a full cup of flour, it had a much better texture and my loaf rose a lot better than others I've made. The baker boy has declared it a success!
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