01. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
02. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
03. Process for 1 minute or until the dough forms a ball.
04. Take the dough out of the bowl with floured hands, roll it into a ball and place it in
a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
1 hour.
05. Flour your hands and knock back* the dough by giving it a few gentle punches
A
.
Transfer the dough to a floured worktop.
06. Cut the dough into two equal parts
B
. Roll each one into a thin baguette shape
C
.
07. Lay the baguettes on a baking tray lined with baking parchment and cover with a
damp cloth. Prove* for 40 minutes.
08. 20 minutes before the end of the proving time, fill the dripping pan in the oven with
water and preheat your oven to 220 °C (gas mark 7).
09. Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp
knife
D
.
10 . Bake for 15-20 minutes, keeping a close eye on them.
11. To check that the baguettes are done, turn them over and give them a sharp knock.
They should sound hollow. Cool on a wire tray.
You can double the amounts with the CS4200, CS5200 and Patissier models.
Chef’s tip: never allow yeast to come into direct contact with salt.
Baguettes
Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min
250g strong white bread flour
150ml water
12g fresh yeast*
5g salt
2 baguettes
40
A B C D
To Next Page
Loading...
Need help?
General
