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Crusty French baguettes



3 piece(s)

French Baguettes ( made with a poolish)

  • 500g bread flour, Divided into 250g x 2
  • 10g fresh yeast, Divided into 5g x 2. (Or 1/2t x 2 dry yeast.)
  • 10g salt
  • 350g water, DVD divded into 300g + 50g
  • 1t bread improver, Optional
  • 1t Diastatic malt, Available online or some home brew shops.
  • 1t sugar
  • 6
  • 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

Recipe's preparation

    How to:
  1. Poolish:

    Start this prep prep the night before.

    Add 300g water to the Closed lid and warm 3mins/37°C.

    Add the crumbled fresh yeast (or dried) and stir
    10 secs/Sp3

    Add 250g flour and combine 20scs/ sp 4.

    Leave in the Closed lid and cover with cling wrap, for 8+ hours, on the kitchen bench is fine.


    The next day, add the remaining yeast (crumbled if fresh), remaining flour, remaining 50g flour and sugar.
    Add the bread improver and diastatic malt ( if available).

    Mix 5 secs/ sp5, then knead Dough mode for 3 minutes.
    Leave to rest in your Closed lid, covered for 20 minutes.

    Add the the salt and knead Dough mode for 5 mins.

    Transfer to to a greased, covered bowl or mat and leave to rise for an hour or so, or until doubled.

    Turn the the dough out onto a floured bench and gently deflate it.
    Divide it into 3 pieces. Press each onto a rectangle and fold the top and bottom over (like an envelope).
    Cover with a towel and leave to rest for 15 mins.

    Workng with one one piece at a time, flatten each piece to a rectangle and roll up Swiss roll style with slightly tapered ends.

    Place the baguettes seam side down onto greased baguette trays or make your own shaped from foil on trays.

    Dust with flour and cover with a cloth.
    Leave to double in size.

    Dust lightly with flour and slash if you like.

    With 1/2 an hour before the rolls are fully proofed, place a lipped tray in the bottom of the oven and set the oven to 240°C.
    Boil the kettle and just before sliding the rolls into the oven, very carefully pour some of the hot water into the tray. Be careful, it will be very hot and create lots of steam. That's the idea!

    Bake for 12 mins @ 240°C, then carefully remove the water dish from the oven.

    Reduce the oven temperature to 200°C and continue baking until golden and cooked.
    Remove imediately to cool on a wire rack.

Accessories you need



OMG... you will NEVER buy those Supermarket wannabes again..!

Try and get fresh yeast. It's worth it.

Enjoy 😉

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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