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French Baguette


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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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Recipe's preparation

    French Baguette
  1. Place flour, bakers flour, water, yeast and salt into mixing bowl.

  2. Set dial to Closed lid closed lid position and knead dough for 2 min/Dough mode Interval setting

  3. Place dough in fridge for 12 hours.

  4. Shape baguette and bake in the oven for 15 minutes at 230 C and then 15 minutes on 200 C.

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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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Comments

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  • Worked perfectly! Thank you 

    Submitted by lonig on 11. May 2016 - 20:58.

    Worked perfectly! Thank you 

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  • Hi, when you say regular cake

    Submitted by MillieB on 12. August 2015 - 21:04.

    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  

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  • Love the bread. Thanks. I

    Submitted by dee76 on 30. January 2015 - 07:46.

    Love the bread. Thanks. I added a splash more water when the dough did not quite come together. 

    dee76

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  • i was a bit dubious in making

    Submitted by Cobie on 5. August 2014 - 19:16.

    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!  tmrc_emoticons.)

    cobie

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  • Best reipe, thanks.  

    Submitted by ThermoBliss with Tania on 10. June 2014 - 10:43.

    Best reipe, thanks.

     

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  • Do I need to pre-heat the

    Submitted by Mum24 on 20. December 2013 - 18:55.

    Do I need to pre-heat the oven for this one?

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  • I made a half quantity of

    Submitted by Annieooby on 4. July 2013 - 19:41.

    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?

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  • just plain flour  

    Submitted by Mareike on 2. July 2013 - 21:50.

    just plain flour

     

    Mareike - Thermomix Consultant - Sydney

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  • :(is it plain or self raising

    Submitted by sandyb on 2. July 2013 - 20:12.

    tmrc_emoticons.(is it plain or self raising flour

     

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  •       Thank you for your

    Submitted by Mareike on 2. April 2013 - 21:12.

     

     

     

    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

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  • Best and easiest recipe ever.

    Submitted by TS25 on 31. March 2013 - 07:47.

    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!

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  • Hi there, Welcome to the

    Submitted by Mareike on 14. November 2012 - 12:40.

    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

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  • Hi Marieke. I measured

    Submitted by Moxie11 on 13. November 2012 - 23:01.

    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!  tmrc_emoticons.~

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  • My blog explains the

    Submitted by michelle k on 1. November 2012 - 20:53.

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

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  • Hi Honel,you sound like a

    Submitted by Mareike on 24. June 2012 - 20:52.

    Hi Honel,

    you sound like a professinal baker now tmrc_emoticons.)

    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

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  • Hi,if you are making rolls

    Submitted by Mareike on 24. June 2012 - 20:50.

    Hi,

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

    Mareike

     

    Mareike - Thermomix Consultant - Sydney

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  • One other question, do you

    Submitted by honel on 23. June 2012 - 08:34.

    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.  tmrc_emoticons.)

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  • If you were to make this

    Submitted by honel on 23. June 2012 - 08:31.

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

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  • Dont know where i went wrong

    Submitted by K8GinDXB on 9. February 2012 - 19:43.

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

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

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  • Thank you for the amendment!!

    Submitted by michelle k on 7. February 2012 - 14:20.

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

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  • Hi guys, Im a bit confused,

    Submitted by michelle k on 7. February 2012 - 13:30.

    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!

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  • I rested it 10 min after a 3

    Submitted by snowbunny on 6. February 2012 - 00:15.

    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!

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  • Can you use 600g baker's

    Submitted by snowbunny on 2. February 2012 - 01:44.

    Can you use 600g baker's flour?

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  • mine came out of the

    Submitted by Hollyj on 16. January 2012 - 10:16.

    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/

     

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  • Just pulled a double batch of

    Submitted by emski on 17. August 2011 - 10:55.

    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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  • Normal 0 false

    Submitted by Mareike on 14. March 2011 - 23:22.




    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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  • Normal 0 false

    Submitted by Mareike on 14. March 2011 - 23:12.




    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

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  • twitterpated, letting it sit

    Submitted by galligina on 14. March 2011 - 13:38.

    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  tmrc_emoticons.)

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  • What do you consider the

    Submitted by moreta on 14. March 2011 - 11:09.

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

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  • Hi Marieke. Does the 12 hours

    Submitted by Twitterpated on 13. March 2011 - 21:43.

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

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