Perfect French Baguettes
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 3hrs 50mins
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- Serves
- 2
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- Calories
- 1187
Crusty, chewy and perfect...viva la Thermomix! If you don't have a steam oven, you can make do with the Varoma, which still gives you a chewy crust!
Inspired by: https://tenina.com/recipes/perfect-french-baguettesrecipe updated 21 Dec 2021
Ingredients
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- Pink himalayan salt flakes
- 2 teaspoons
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- Bread flour
- 650 g
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- Water
- 350 g
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- Dried yeast
- 2 teaspoons
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- Extra virgin olive oil
- as needed
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- Water
- 1 L
Tools
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Oven
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Parchment paper
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Plastic wrap
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Rolling pin
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TM5
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Tm5 bowl
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Pizza stone
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Varoma tray - tm5
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Large mixing bowl
Step preview
- Add salt flakes, bread flour, water and dried yeast to the TM5 bowl (in the order listed)
- Mix with MC fitted - approx 15 sec, speed 6
- Knead - approx 3 min, dough
- Let rest - approx 10 min
- Knead - approx 3 min, dough
- Grease a clean large mixing bowl lightly with extra virgin olive oil
- Transfer dough to the bowl
- Cover completely with plastic wrap so the air will be trapped and allow to double (this may take up to 3 hours)
- Punch down
- Divide into halves
- Roll into two rectangular shapes
- Fold
- Flip upside down
- Place onto baking paper and allow to rise again. Cover with plastic wrap
- Pre-heat pizza stone in the oven - 220°C
- Slice several slashes across the dough and lay onto the tray of the Varoma
- Fill Thermomix bowl with water
- Bring to boil - approx 8 min, Varoma, speed 2
- Place the varoma tray on top and steam - approx 10 min, Varoma, speed 4
- Carefully transfer dough to hot oven
- Bake until light golden - 10-15 minutes, 220°C
- Let cool on round wire rack
- Slice and serve