THERMOMIX ® RECIPE

1 Baguettes

Recipe's preparation

The Day Before

Place the 200g water and ½ tsp in the mixing bowl - set to 3 min/37C/speed 2.
Add the 200g Strong Bread Flour, set for 1 min/speed 3.
Allow to sit in bowl for up to 12 hours, if the surrounding environment is warm, the mixture can be left in the fridge (this best done over-night).

The Day of Eating

Combine the remaining flours and salt and pour into the mixing bowl, on top of the poolish, add the water, and allow to stand in the mixing bowl for about 20-30 minutes.
Mix - 1 min/speed 3.
Select to dough mode and allow it combine for approximately 4 minutes. Empty dough on to a floured surface and then fold the dough inwards on itself to make a ball. Transfer the dough to a floured bowl, cover with adamp tea cloth / oiled plastic wrap and allow the dough to double in size (which should take approximately 1-1½ hours).
Divide dough into three and gently roll each one on a lightly floured surface into a rectangle, being careful not to knock out any of the air. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre.
Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. Heat oven to 240C/220C fan/gas 9.
Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don’t worry, just pat them back carefully into place.
With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm into the dough.
Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Alternatively, if you have a baguette tray, place the rolled dough into the purpose made tray and bake for 20 minutes or until dark golden, risen and crisp. Allow to cool on a rack before serving.