Baguettes

Recipe Baguettes Patissier3200 XL4200 XL5200 XL5200 XL Premium Magimix

RATING : 4 rates

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ALL COMMENTS :

Author : Walter Haag

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Author : Jillian Fenton

Recipe is easy to follow. Substitute 7g sachet of dry yeast for fresh. Bake on a baguette tray for an authentic finish.


Products used :

Patissier

3200 XL

4200 XL

5200 XL

5200 XL Premium

PREPARATION : 20 min

COOKING : 15 min

RATING : 4 rates

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RESTING : 100 min

DIFFICULTY :


SERVES 2 baguettes :

250 g strong white bread flour

12 g fresh yeast

150 ml water

5 g salt


  • 1- Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
  • 2- Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
  • 3- Process for 1 minute or until the dough forms a ball.
  • 4- Take the dough out of the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 1 hour.
  • 5- Flour your hands and knock back* the dough by giving it a few gentle punches. Transfer the dough to a floured worktop.
  • 6- Cut the dough into two equal parts. Roll each one into a thin baguette shape.
  • 7- Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth. Prove* for 40 minutes.
  • 8- 20 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 220 °C (gas mark 7).
  • 9- Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife.
  • 10- Bake for 15-20 minutes, keeping a close eye on them.
  • 11- To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray.

CHEF’S TIP :

never allow yeast to come into direct contact with salt. You can double the amounts with the CS4200 and 5200 models.

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