Baguettes (XL Dough Hook)
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87 ratings
Preparation : 20 min
Cooking : 15 min
Total time : 2 h 35 Rest : 2 h Accessories :
4 baguettes
500 g of strong bread flour
2.5 tsp of fresh baker's yeast
10 g of salt
300 ml of cold water
Associated products
Chef's tip
The result may vary depending on the flour used.
RECIPE STEPS
1Add the ingredients to the metal bowl.
Run the program.
- 300 ml of cold water
- 500 g of strong bread flour
- 2.5 tsp of fresh baker's yeast
- 10 g of salt
XL Dough hook |
04:00 / 13 /
2Place the ball of dough in a floured bowl.
Cover with a damp cloth and set aside in a warm place to rest for 1 hour.
3Working with floured hands gently punch down the dough to knock the air out.
Place the dough on a floured work surface and divide into four equal portions.
4Roll each portion using your fingers to form four baguettes of the same length.
Place the dough on a baking tray (lined with baking paper) and set it aside to rise in a warm place for about 1 hour.
5Heat the oven to 220°C.
6Lightly dust the baguettes with flour and score with the wet blade of a very sharp knife.
7Put a little water into the drip pan and bake for 15 to 20 minutes.
8To check if cooked, turn the baguettes over and tap the bottom; they should sound hollow.
Cool on a rack.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
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when does the yeast and salt go in?