French Baguette

Thank you for your feedback. Sometimes I make a couple of dough’s at a time, one goes in the fridge for 12 hours the other one for 24. Saves you making dough every day. I have also baked it in a bread tin for sandwiches. Just posted picture on my face book page :

http://www.facebook.com/pages/Mareikes-Thermi-Cooking/227026057435254

Mareike

Best and easiest recipe ever. Mine rested for 23 hours because I made the dough in the morning not realising it needed 12hrs rest, so I lefted for the next morning. I can see myself using this recipe very often because it is as easy as the instructions above.  The only thing I did is to brush it with water before placing in the oven as I rad somewhere it makes it even crunchier on top - and it worked. Next time I might try with salty water. Thanks Mareike!

Hi there,

Welcome to the Thermomix World, it is a fun place!

I am not sure where you went wrong, but the ingredients fit easily inot the bowl. Most recipes work with 500g of flour, this one uses the maximum  (  a total of 600g)  flour  and an extra 30 g of water, so not a lot more than your basic bread recipe from your ED cookbook.

Maybe there was a problem with your scales? The most common problem is that your Thermomix is on top of cable and therefore the machine is not level.

Hope this helps and it works for you next time!

Mareike

Hi Marieke. I measured exactly but just can't seem to fit all that flour AND the water in my machine. Am I doing something wrong? (New to the glorious world of Thermomix). Thanks! 

My blog explains the difference, thermomixadventures.blogspot.com ;0)

Hi Honel,

you sound like a professinal baker now

I think it is worth giving it a try, maybe just with one of your little rolls instead of the whole batch.

Let me know how you go,

Mareike

Hi,

if you are making rolls you probably only need to bake for a total of 20 minutes.

Mareike

One other question, do you think this dough could be made, possibly part baked and then frozen, then baked from frozen as needed? I'm just looking for ways to stock up in the freezer on yummy crusty dinner rolls. 

If you were to make this dough but bake a dozen mini-baguettes, how would the cooking times alter?

Dont know where i went wrong but i ended up with a very very heavy dense loaf. Suprememly tasty but like a brick

Followed the recipe exactly...the dough was very heavy to start with..is this normal? Any advice...help! 

Thank you for the amendment!! Now it sounds like a great recipe!! ;0)

Hi guys,

Im a bit confused, in the comments you are speaking of how important the 12 hour rest period is, yet it isnt in the recipe. I cant see how this recipe could possibly work without the resting time, why has it been removed?

I look forward to trying this recipe, WITH the resting time.

Thanks!

I rested it 10 min after a 3 min knead, then kneaded again 3 min and no prob removing the dough after. Before I did that it looked also like little balls!

Can you use 600g baker's flour?

mine came out of the thermomix in "little balls" not one big solid ball of dough like other breads. Is this right? (sorry new at using thermy)

Just pulled a double batch of these out of the oven. This is the MOST AUTHENTIC Baguette recipe I've ever tried. So quick and easy!! Thanks so much Mareike.. Takes me back to picnicing in Paris and Lyon!!

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MicrosoftInternetExplorer4

Hi, by flour I mean the regular cake flour which most people will purchase for making cakes. Bakers flour is special flour you use for making bread and pizza dough, it has more protein than regular flour. Mareike

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MicrosoftInternetExplorer4

Hi, yes it does, the flavor and consistency of the bread is
fantastic, definitely worth the wait. I tent to make the dough the night before
and bake it first thing in the morning. Enjoy!

twitterpated, letting it sit in the fridge for 12hours develops the taste. I haven't tried this recipe, but have done it with pizza dough and the recipe states that the 'curing' time can not be over emphasized. Just plan ahead a bit 

What do you consider the difference between flour and bakers flour?

Hi Marieke. Does the 12 hours in the fridge really make a difference? Just wondering whether I can cut back on this time. Thanks.