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3 portion(s)

For The Poolish

  • 200 g water
  • 1/2 tsp dried instant yeast
  • 200 g flour, Italian 00

For The Baguette

  • 200 g plain flour
  • 250 g flour, Italian 00
  • 250 g water
  • 1 packages dried instant yeast, (use the remaining yeast from the pack of 7g)
  • 2 tsp salt
  • 6
    12h 30min
    Preparation 12h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    The Day Before
  1. Place the 200g water and ½ tsp in the mixing bowl - set to 3 min/37C/speed 2.
  2. Add the 200g Strong Bread Flour, set for 1 min/speed 3.
  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).
  4. The Day of Eating
  5. 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.
  6. Mix - 1 min/speed 3.
  7. 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).
  8. 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.
  9. 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.
  10. 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.
  11. With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm into the dough.
  12. 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.

Accessories you need

  • Spatula TM31
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Converted from a BBC Good Food Recipe: https://www.bbcgoodfood.com/recipes/crusty-baguettes

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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