Baguettes

Recipe by: Magimix

★ ★ ★ ★ ★ 3 ratings

Preparation : 10 min

Cooking : 20 min

Total time : 2 h

Rest : 1 h 30

Equipment

Bowl Cligfilm Drip pan

4 people

1 sachet of dried yeast (5 g)

150 ml of warm water

250 g of strong bread flour

5 g of salt

Associated products

COOK EXPERT

RECIPE STEPS

1Add the yeast in the warm water and stir for 5 minutes or until fully dissolved. Leave to rest for 10 minutes.

1 sachet of dried yeast (5 g)
150 ml of warm water

2Add the flour, salt and yeast mixture into the bowl fitted with the dough hook. Switch on the machine and run for about 30 seconds until the dough has formed a ball.

1 sachet of dried yeast (5 g)
150 ml of warm water
250 g of strong bread flour
5 g of salt

3Flour your hands, remove the dough from the bowl and place it in a new bowl covered with clingfilm. Leave it to rise for 30 minutes.

4Flour your hands and knock back the dough by giving it a few gentle punches. Transfer the dough to a floured worktop. Bring the four corners of the dough into the centre and then flip it over. Cut the dough into two equal parts. Roll each one into a thin baguette shape.

5Remove a baking tray from the oven and cover with baking parchment. Transfer the baguettes onto the tray and lightly flour. Cover them with a damp cloth or place them in your oven (when the oven is off). Prove for 1 hour.

620 minutes before the end of the proving time, fill the dripping pan in the oven with water. If your baguettes were proving in the oven, remove them. Preheat the oven to 220°C (gas mark 7).

7Lightly dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife. Bake them for 15 to 20 minutes.

85 minutes before the end of baking, turn the baguettes over to obtain an even crust. Keep an eye on the baguettes while baking (to check that they are done, turn them over and give them a sharp knock - they should sound hollow). Cool the baguettes on a wire tray.

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