Sliced French Bread
French Batons
I love making bread! There is something deeply satisfying about a perfect loaf with a crispy crust, and after a little chat on the Forum Thermomix about just that, I thought I would give myself a Saturday treat and make a couple of batons! (She says casually!) Of course this won’t be posted till way after Saturday, so not even a crumb will remain by the time this sees the light of day…and damn good they were too!
Knowing that steam is the key to the crust, I determined to use my beloved steam oven to see if it was up to the task as I had so often said it was…a picture tells a thousand words doesn’t it? This is easy and do-able, particularly without the muscle of hand kneading required..go Thermomix!
Between Thermomix, the stunning Kleenmaid Steam Oven and following some tips from my Steamy Kitchen role model in her excellent tutorial found HERE, we had a winner!
NEED:
2 tsp salt
650g bakers flour
320g warm water
2 tsp granulated yeast
DO:
Put ingredients into Thermomix bowl in the order listed. (We are keeping salt away from the yeast.)
Blend for 15 seconds on speed 6-7.
With dial in closed lid position, knead for 3 minutes on Interval Setting. Allow to ‘rest’ for 5-10 minutes. (Go shower, water the garden, plan the toppings for this most delish bread, put on your make up!)
Knead again for 3 minutes on Interval setting.
Turn out into oiled bowl and cover completely with plastic wrap so the air will be trapped and allow to double. (This may take up to 3 hours.)
The dough will be quite hard and dense and yet flexible.
When happy with the rise, punch down and roll into two rectangular shapes. Fold in both long sides into towards each other. Tuck in the ends and seal all together by pinching the dough together.
Turn over so that the seam is down and you have a nice smooth top. Place onto baking paper and allow to rise again. Cover with plastic wrap.
Preheat pizza stone in a 220oC oven.
No pizza stone? Use the 30 minutes for this rise to go buy one! You need it!
When ready to cook, slice several slashes across the dough. Place in steam oven and steam for 10 minutes.
Transfer to hot oven and cook for a further 10-15 minutes. Loaf should sound hollow when tapped.
The steam does the crusty, golden almost bubbly crust…I swear, there was no egg wash, no milk brushed on to the dough, this is the genuine, additive free article! A fine texture, a dense yet soft interior, pass the butter and no one will get hurt! I am so impressed, I might do it again tomorrow!
Nice work. They look good enough to eat. Well, even better than good enough – great.
)
Just wish we ate more bread in our house as I love making it.
You’re speaking our language. Watch out for our first foray with bread soon!
Oh wow, this looks so good! Love, love, love a good crust. Totally makes the bread. Yum!
+Jessie
a.k.a. The Hungry Mouse
Oh those are gorgeous. I have a whole wheat levain sourdough going right now but lack the steam oven. I’m going to try out the spritzing method. Keep your fingers crossed for me!
Hi! I’m a french Thermomix user and your post made me smile, we don’t say “bâtons” but “baguettes”
Although the french baguettes are much more slim.
Interresting post, as my boys asked me this morning to make some bread.
Believe me Thermomixer, they WERE good enough to eat!
Duo Dishes, no more talk, MAKE BREAD…you know you want to and we want to read about it!
The BEST crust Hungry Mouse, the BEST!
Checking out your blog for levian sourdough?? Joie de Vivre!
LOVE baguettes, batons, bread rolls, whatever you want to call ‘em, I’ll eat ‘em! Hopefully your boys got some bread Mimi!!
[...] 1 long French breadstick [...]