Perfect French Baguettes

Make on Drop
Makes 2 large baguettes Prep Time 2 hours   Cook Time 20 minutes   Rated:

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!

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Place ingredients into Thermomix bowl in the order listed.


Mix 10 sec/speed 6.


Knead 3 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 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.


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 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.


Carefully transfer to hot oven and cook for a further 10-15 minutes. Loaf should sound hollow when tapped and be shiny and golden on the outside.

Served with

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