Perfect French Baguettes

by

Tenina Holder

Posted March 10, 2021 (Last updated December 21, 2021)

Serves

2

Total Time

3hrs 50mins

Calories

1187

Crusty, chewy and perfect! If you don't have a steam oven, you can make do with the Varoma, which still gives you a chewy crust.

recipe-image
    Ingredients

  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 teaspoons
  • Bread flour icon
    Bread flour650 g
  • Water icon
    Water350 groom temperature
  • Dried yeast icon
    Dried yeast2 teaspoons
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Water icon
    Water1 L
    Method

  • 1. Add salt flakes, bread flour, water and dried yeast to the TM5 bowl (in the order listed)
  • 2. Mix with MC fitted - approx 15 sec, speed 6
  • 3. Knead - approx 3 min, dough
  • 4. Let rest - approx 10 min
  • 5. Knead - approx 3 min, dough
  • 6. Grease a clean large mixing bowl lightly with extra virgin olive oil
  • 7. Transfer dough to the bowl
  • 8. Cover completely with plastic wrap so the air will be trapped and allow to double (this may take up to 3 hours)
  • 9. Punch down
  • 10. Divide into halves
  • 11. Roll into two rectangular shapes
  • 12. Fold
  • 13. Flip upside down
  • 14. Place onto baking paper and allow to rise again. Cover with plastic wrap
  • 15. Pre-heat pizza stone in the oven - 220°C
  • 16. Slice several slashes across the dough and lay onto the tray of the Varoma
  • 17. Fill Thermomix bowl with water
  • 18. Bring to boil - approx 8 min, Varoma, speed 2
  • 19. Place the varoma tray on top and steam - approx 10 min, Varoma, speed 4
  • 20. Carefully transfer dough to hot oven
  • 21. Bake until light golden - 10-15 minutes, 220°C
  • 22. Let cool on round wire rack
  • 23. Slice and serve

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