Perfect French BaguettesMake on Fresco
Related CoursesShelf Control
I love making bread. I also love the French law that only allows bread to have 4 ingredients. Salt, flour, water and yeast. And look what they do with just those 4 ingredients. It is amazing.
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!
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!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
- 2 Teaspoons Fine grind salt
- 650 Grams bakers or strong flour
- 380 Grams room temperature water
- 2 Teaspoons dried yeast
Place ingredients into Thermomix bowl in the order listed.
Mix 10 sec/speed 6.
Knead 1 min/Interval. 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!)
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 or longer on a cold day.)
The dough will be quite hard and dense and yet flexible.
When happy with the rise, punch down and roll into two (or more) rectangular shapes. Fold in both long sides into towards each other. Tuck in the ends and seal all together by pinching the dough together. Roll until you have a baguette shape with pointy ends. (This is achieved with practice, pressing down on each end with the sides of your hands as you roll the baguette.)
Turn over so that the seam is down and you have a nice smooth top. Place onto baking paper and allow to rise again covered with a floured tea towel.
Preheat pizza stone in a 220ºC oven.
When ready to cook, slice several slashes almost vertically, down the dough. Place in steam oven and steam for 10 minutes. OR, bring 1L water to boil in the Thermomix bowl 8 min/Varoma/speed 2. Lay the loaves onto a piece of baking paper and onto the tray of the Varoma. Steam 10 min/Varoma/speed 4. If you are using this method you will find you need to make many smaller baguettes, rather than 2 large ones.
Carefully transfer to hot oven and cook for a further 10-15 minutes. Loaf should sound hollow when tapped, but crackly when squeezed gently. The sound of Paris!