From the Thermomix Australia Newsletter
650g bakers flour
320g warm water
2tsp granulated yeast
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 position, knead for 3 minutes at Interval speed. Allow to rest in TM bowl for 10 minutes.
Re-knead for a further 3 minutes at Interval speed. 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. Turnover, 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.
TIPS for Baguette Baking
• Use baguette tray for a perfect, professional shape every time
• The three ‘C’s’; Crispy, Chewy, Crusty are all achievable with water bath in oven.
• Always use baker’s flour as the higher protein wheat will help the rise ‘hold’.
• Try adding 100g milled whole grain and reduce flour amount accordingly.
• Add olives, sundried tomatoes, garlic, rosemary or seeds of choice in second knead for a ready made flavoured bread.
• Fantastic for garlic bread, French toast, ‘Subway’ sandwiches, or as toppers in French Onion Soup!
• Try using a sourdough starter instead of yeast.
• Another great baguette recipe can be found in ‘My Way of Cooking’.