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Thermomix in Australia
published: 2010/11/11
changed: 2017/08/03
French Baguettes Recipe is tested
4
Ingredients
2 piece(s)
French Baguettes
- 2 tsp salt
- 650 g bakers flour
- 320 g warm water
- 2 tsp granulated yeast
-
6
45min
Preparation 20minBaking/Cooking -
7
medium
Preparation -
8
-
Recipe is created forTM 31
-
-
9
5
Recipe's preparation
- 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 lid" closed lid position,
knead for 3 minutes at Interval speed
"Dough 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.
10
Accessories you need
-
Spatula TM5/TM6
buy now
11
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
Add a commentMade into mini version. Delicious.
great easy recipe to follow
great easy recipe to follow
Been making these for a couple of years now with...
Been making these for a couple of years now with great results.
because there was a shortage of bakers flour a few mths back we sourced one from a wholesale supplier, was not good, baguettes didn't live up to the previous, I will only use DEFIANCE Bakers flour now for my baguettes.
Madelene Ramsay:...
Madelene Ramsay:
You can chill the dough in the refrigerator for a few hours or even overnight.
Thermomix Head Office
How long should you put it in the fridge for?
How long should you put it in the fridge for?
Best baguette recipe I’ve found so far, I make...
Best baguette recipe I’ve found so far, I make half recipe which gives us a nice size baguette as there is only 2 of us.
thankyou for sharing
I don’t understand what I’m doing wrong but...
I don’t understand what I’m doing wrong but once again my bread making attempts were pretty woeful. The result for me was a more dense result than expected. Maybe my lack of proper baking pans didn’t help. Will attempt again though.
Fantastic recipe thank you.
Fantastic recipe thank you.
What a success! I did replace some of the flour...
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.
Sumac9: Apologies the yeast dropped off, it is...
Sumac9: Apologies the yeast dropped off, it is back now. Thermomix Head Office
Thermomix Head Office
Why is there no yeast
Why is there no yeast
Easy recipe to follow. Tastes
Easy recipe to follow. Tastes good. Would make this again
Inside is heavy.......not
Inside is heavy.......not fluffy........when i tried
I am curious to see hiw this
I am curious to see hiw this turns out, should there be a bit of oil in the Ingredients?
Hi tammmz, Yes you could make
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
Fantastic recipe! I used the
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!
Do you think I could make
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?
You must use plain flour not
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.
I love this recipe, I have
I love this recipe, I have cooked it a few times now and the crunchy top and soft inside is just beautiful.
Looks amazing ... Will be
Looks amazing ... Will be baking this weekend. Can't wait
Love this recipe. It's my
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
With the re-kneading step,
With the re-kneading step, the dough at the top once risen wasn't moving at all.
When it asks for bakers flour
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?
Thank you, thank you! My kids
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!!
Not sure if I'm doing this
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?
(No subject)
Great instructions ! Used the
Warning: this is seriously
Warning: this is seriously addictive!!! Made it an hour ago, and it's nearly all gone! I love how the crust is sooo crunchy
Thanks Tenina!
Blogger at www.quirkycooking.com.au
Author of the Quirky Cooking cookbook
FB: Quirky Cooking
I have found that using
I have found that using kitchen scissors works to slash bread dough.