Thermomix® Baguette
Ingredients 0 / 5 ✓
- 180 g water
- 1 tsp salt
- 1/2 cube yeast
- 300 g flour type 650 + some more to knead
- 500 g water for the oven
Instructions 0 / 13
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1
Knead the dough.
Add water, salt and yeast to the mixing bowl and mix for 3 minutes/37 °C/speed 1.
- 180 g water
- 1 tsp salt
- 1/2 cube yeast
- 300 g flour type 650
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2
Add the flour and leave to rise.
Add flour to the mixing bowl and knead for 3 minutes/dough mode to form a smooth, not too firm dough. Shape the dough into a ball with floured hands and leave to rise for 1 hour, covered with a damp kitchen towel.
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3
Knead by hand.
Place dough on a floured countertop, knead well with hands, (if it sticks, sprinkle with flour) shape into a square.
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4
Fold in the left corner.
Fold in the left corner.
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5
Fold in the right corner.
Fold in the right corner.
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6
Fold in the bottom corner.
Fold in the bottom corner.
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7
Fold in the top corner.
Fold in the top corner and let the dough rise, smooth side up, covered, for 20 minutes.
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8
Repeat the folds.
Repeat the same process 2 more times. Let the dough rest again for 20 minutes each time.
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9
Line the baking tray.
Line baking sheet with baking paper.
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10
Shape the baguettes.
After the final resting time, form two baguettes, place them on the baking sheet and let them rise, covered, for another 30 minutes.
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11
Slash the baguettes.
Place a grease pan on the bottom rack of the oven and preheat the oven to 210 °C convection oven. Cut the baguettes diagonally with a sharp knife, moisten with water, sprinkle with flour and place on the middle shelf of the oven.
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12
Add the water.
Pour 500 g of water into the fat pan (watch out for hot steam) and close the oven door immediately so that the steam stays in the oven.
- 500 g water
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13
Bake.
Bake for about 20 minutes, depending on desired doneness.
Tip: If you want to prepare baguettes for a later date, bake them for 10 minutes and then freeze them.
To bake them up, just put them in the oven for 10 – 15 minutes.
