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- 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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.
Each time you do a lift and fold, rotate the process 90 degrees (ie lift from the adjacent side of the dough).
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 for
TM 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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