Ingredients
1 piece(s)
French Baguette
- 300 g flour
- 300 g bakers flour
- 330 g ice cold water, chilled using ice cubes
- 7 g dry yeast, (1 sachet)
- 2 tsp sea salt
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6
12h 40min
Preparation 12h 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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9Afternoon tea Breakfast Brunch Dinner Lunch Snack Supper Alcohol-free Children food Egg free Lactose free Non-dairy Autumn Father's Day Winter Baking BBQ Buffet Everyday Holiday Kids in the kitchen Party Picnic Biscuit/cookie Bread Cake Gateau Pastry Pie, quiche Pizza, focaccia Roll Tart Easy Low budget Appetizer Starter French
Recipe's preparation
Place flour, bakers flour, water, yeast and salt into mixing bowl.
Set dial to"Closed lid" closed lid position and knead dough for 2 min/"Dough mode" Interval setting
Place dough in fridge for 12 hours.
Shape baguette and bake in the oven for 15 minutes at 230 C and then 15 minutes on 200 C.
French Baguette
Accessories you need
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Spatula TM5/TM6
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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
Add a commentReally like the taste of this baguette but, like...
Really like the taste of this baguette but, like other comments, it was too dense and heavy. I did use bread improver. Would it be lighter with all bakers flour?
Tasty 😋 but also found the bread a little dense...
Tasty 😋 but also found the bread a little dense & a bit too much salt so next time going to try only 1.5 tsp salt & also add 1tsp of bread improver
So easy and delicious ! ...
So easy and delicious !
I used half wholemeal flour & half white baker's flour . Left dough in fridge 24 hours til I needed it for dinner . 30 minutes later - lovely bread to enjoy with our soup
Way better than the BCB baguette recipe and soooo...
Way better than the BCB baguette recipe and soooo much easier!
Next time I use this recipe, I'll divide it into 2 smaller baguettes, might even try it with tiger bread topping 😊
Easy recipe - tasted great. Thank you! It’s...
Easy recipe - tasted great. Thank you! It’s always a bonus to be able to prep the day before that “special dinner” or when entertaining.
Worked perfectly! Thank you
Worked perfectly! Thank you
Hi, when you say regular cake
Hi, when you say regular cake flour do you mean plain or self raising? Could I use just 600gr bakers flour or do you need the 2 types? tia
Love the bread. Thanks. I
Love the bread. Thanks. I added a splash more water when the dough did not quite come together.
dee76
i was a bit dubious in making
i was a bit dubious in making this recipe, but did exactly as the recipe said.
the results???? FANTASTIC. Made the baguette's three times now.
Thanks for a great recipe!
cobie
Best reipe, thanks.
Best reipe, thanks.
Do I need to pre-heat the
Do I need to pre-heat the oven for this one?
I made a half quantity of
I made a half quantity of this last night and rested it till this evening. I love the crisp chewy crust, but found the middle to be a bit dense. I left it to rise for about half an hour before I baked it, but felt I should have left it a bit longer. It didn't appear to rise much once out of the fridge. Should it be left till double in size? What have others done?
just plain flour
just plain flour
Mareike - Thermomix Consultant - Sydney
:(is it plain or self raising
is it plain or self raising flour
Thank you for your
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
Mareike - Thermomix Consultant - Sydney
Best and easiest recipe ever.
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
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
Mareike - Thermomix Consultant - Sydney
Hi Marieke. I measured
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
My blog explains the difference, thermomixadventures.blogspot.com ;0)
Hi Honel,you sound like a
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
Mareike - Thermomix Consultant - Sydney
Hi,if you are making rolls
Hi,
if you are making rolls you probably only need to bake for a total of 20 minutes.
Mareike
Mareike - Thermomix Consultant - Sydney
One other question, do you
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
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
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!!
Thank you for the amendment!! Now it sounds like a great recipe!! ;0)
Hi guys, Im a bit confused,
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
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
Can you use 600g baker's flour?
mine came out of the
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)
http://justlovetobake.blogspot.com.au/
Just pulled a double batch of
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!!
Normal 0 false
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
Mareike - Thermomix Consultant - Sydney
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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!
Mareike - Thermomix Consultant - Sydney
twitterpated, letting it sit
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
What do you consider the difference between flour and bakers flour?
Hi Marieke. Does the 12 hours
Hi Marieke. Does the 12 hours in the fridge really make a difference? Just wondering whether I can cut back on this time. Thanks.