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French Baguettes


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Ingredients

2 piece(s)

French Baguettes

  • 2 tsp salt
  • 650 g bakers flour
  • 320 g warm water
  • 2 tsp granulated yeast
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Place
    all ingredients into TM bowl in the order listed. (We are keeping the salt away from the yeast.)

    Blend
    together for 15 seconds on speed 7.

    With
    dial set to Closed lidclosed lid position,
    knead for 3 minutes at Interval speedDough mode. Allow to rest in TM
    bowl for 10 minutes.

    Re-knead
    for a further 3 minutes at Interval speed.Gentle stir setting The dough will be quite
    dense, yet flexible.

    Turn
    out onto lightly oiled ThermoMat and prove until doubled. (Up to 3 hours.)

    Divide
    dough into 2 equal parts. Roll each separately into long rectangle (10cm longer than the bread tin).

    Fold
    in both long sides towards each other in the centre and push together to seal
    dough. Tuck in ends and seal by pinching together as well. Turn over, seam down
    and place into baguette tin. Allow to prove again, covered loosely with
    ThermoMat.

    Preheat
    oven to 220ºC. Place large baking tray in bottom of oven and adjust a rack to
    be in centre of oven.

    When
    loaves have risen to your liking, slash tops on an angle with an extremely
    sharp knife or blade. Spritz with water from sprayer if available. Place into
    hot oven and then immediately pour at least 750ml cold water into heated baking
    tray. Shut oven and bake loaves for 20-25 minutes until golden and hollow
    sounding when tapped. Turn oven off.

    Turn
    loaves upside down and return to oven for a few minutes.

    Cool
    slightly before slicing and serving with fresh butter.
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Tip

Baguettes taste even better after chilling the dough in the refrigerator. After the dough has proven in step 2, gently de-gas the dough by folding it over itself, cover the bowl with plastic wrap and store in refrigerator. The next day proceed with step 3 as per recipe. Baguette may need 10-20 minutes longer to prove in step 4 prior to baking.

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Comments

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  • Fantastic recipe thank you.

    Submitted by Ah68 on 3. August 2017 - 19:27.

    Fantastic recipe thank you.

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  • What a success! I did replace some of the flour...

    Submitted by Dishwood on 24. March 2017 - 08:32.

    What a success! I did replace some of the flour with a couple of small handfuls of rolled oats and then sprinkled some on top before cooking.
    The bread was light and delicious and no concerns if it freezes well as it was all consumed on the day.

    Next time ile I will divide the mixture into three or four to make individual baguettes.

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  • Sumac9: Apologies the yeast dropped off, it is...

    Submitted by Thermomix in Australia on 9. March 2017 - 19:32.

    Sumac9: Apologies the yeast dropped off, it is back now. Thermomix Head Office

    Thermomix Head Office

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  • Why is there no yeast

    Submitted by Sumac9 on 9. March 2017 - 19:12.

    Why is there no yeast

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  • Easy recipe to follow. Tastes

    Submitted by vickiewalmsley@hotmail.com on 9. November 2016 - 13:01.

    Easy recipe to follow. Tastes good. Would make this again

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  • Inside is heavy.......not

    Submitted by davidlewis on 27. December 2015 - 18:22.

    Inside is heavy.......not fluffy........when i tried

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  • I am curious to see hiw this

    Submitted by Misschef on 27. December 2015 - 09:14.

    I am curious to see hiw this turns out, should there be a bit of oil in the Ingredients? 

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  • Hi tammmz, Yes you could make

    Submitted by Thermomix in Australia on 2. December 2015 - 14:21.

    Hi tammmz,

    Yes you could make this without a baguette tin however it won't retain a true baguette bread shape.

    Kind regards,

     

    Thermomix Head Office

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  • Fantastic recipe! I used the

    Submitted by Samantha Pearce on 30. November 2015 - 10:39.

    Fantastic recipe! I used the latest baguette tin and didn't even need to turn them over - seriously delicious and far easier than I had thought! 

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  • Do you think I could make

    Submitted by tammmz on 29. November 2015 - 17:59.

    Do you think I could make this without a baguette bread tin? 

    Could I place it straight on a flat tray into the oven instead?

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  • You must use plain flour not

    Submitted by moreta on 23. July 2015 - 15:03.

    You must use plain flour not SR. Sometimes you can get bakers flour which is better as it has a higher percentage of gluten but any plain flour will do.

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  • I love this recipe, I have

    Submitted by Thermomixmad on 23. July 2015 - 14:16.

    I love this recipe, I have cooked it a few times now and the crunchy top and soft inside is just beautiful.

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  • Looks amazing ... Will be

    Submitted by Jfigs on 2. October 2014 - 11:38.

    Looks amazing ... Will be baking this weekend. Can't wait

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  • Love this recipe.  It's my

    Submitted by SusansThermomix-up on 18. August 2014 - 10:26.

    Love this recipe.  It's my "go-to" if I'm looking for delish French bread!

     

    Stay healthy and happy with the help of your Thermomix

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  • With the re-kneading step,

    Submitted by Giuva on 25. April 2014 - 16:30.

    With the re-kneading step, the dough at the top once risen wasn't moving at all. 

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  • When it asks for bakers flour

    Submitted by Kmwilliams_86 on 11. April 2014 - 21:59.

    When it asks for bakers flour is that a different type of flour I need to get or can I just use plain or SR? 

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  • Thank you, thank you! My kids

    Submitted by The Griff on 30. September 2013 - 13:22.

    Thank you, thank you! My kids have been nagging me to make French baguettes for a long time (they were so used to a regular dose, as we lived in Belgium before...) but I never thought it was this easy to make. Now I know and wow, these are delicious!! 

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  • Not sure if I'm doing this

    Submitted by Moxie11 on 13. November 2012 - 22:55.

    Not sure if I'm doing this right (new to Thermomix family) but I can't seem to fit all that flour AND the water in my machine! Am I doing something wrong? tmrc_emoticons.~

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  • (No subject)

    Submitted by snowbunny on 5. February 2012 - 18:34.

    Cooking 7

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  • Great instructions ! Used the

    Submitted by snowbunny on 5. February 2012 - 18:32.

    Cooking 7 Great instructions ! Used the other baguette recipe posted here wbut with all bakers flour but found the instructions with a pan of water in the oven and the kneading instructions more helpful. I did prove it overnight in the fridge as per the other recipe though! Turned out great!

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  • Warning: this is seriously

    Submitted by Quirky Cooking on 27. December 2010 - 18:02.

    Warning: this is seriously addictive!!!  Made it an hour ago, and it's nearly all gone!  I love how the crust is sooo crunchy  Love  Thanks Tenina!

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

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  • I have found that using

    Submitted by moreta on 26. December 2010 - 10:15.

    I have found that using kitchen scissors works to slash bread dough.

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