ok here is the french recipe for baguettes (there are several but this is the standard one out of the book that i tried and it was quite good the taste anyway..only problem was it wasnt golden but i read in the pointers part of the book that this happens when the oven is hot enough to seize the bread..as my oven is a gas one which i hate i will try to alter it a little next time but for elecrique ovens or those of you who know your ovens well id stick to the recipe!
Ingredients for 3 baguettes
Prep 15 mins
Thermomix 4 mins
Waiting/Rising Time 2h30mins
Cooking time 20 mins
25g of fresh yeast (sure you can substitute dried but halve the amount - advice from the pointers section as a general rule halve the amount of dried to fresh)
500g flour (type 55)
1 tsp loaded with salt
Put the water and yeast broken up in pieces into the bowl and put it on for 2 mins, 37 degrees speed 2
Add the fluor and the salt and knead for 2 mins
Leave for 1 hour in the bowl, lid off and covered with a clean teatowel or similar
At the end of this time, take the dough out of the bowl and rabattre (see below)
to rabattre the dough place it on a lightly floured surface and flatten it a little and then fold the exterier edge to the interieur..do this four times..kind of like folding a serviette ie all the corners to the middle but no corners ..am i clear in my explanation?? it says also to turn 1/4 turn each time you fold it in!
Then to make the baguettes you cut this folded dough which should still be in a round type shape..you cut it into four equal pieces like you would cut a pie in 4. Then flatten the dough (each piece) with the palm of your hand and flatten or pull it into the final length of a baguette (around 35cm) then roll or fold over onto itself to make a thin long log type shape pressing on the join wiht the palm of your hand. Finally roll the baguette on itself (you know under the palms of your hands rolling back and forth to smooth it out) making sure to place the join on the bottom.
Place it either on a baguette tray or baking tray covered with baking paper. Leave it to rise another 1h30mins (may need longer).
Preheat the oven to 240 degrees celcius 20 mins before the end of your rising time making sure to place a boxwl or other with water in it on the bottom of your oven.
At the end of the rising time, delicately humidify the baguettes with water with the help of a silicon brush then slice with a razor or bakers blade in diagonal slits along the baguettes (a bout three to four). Cook in oven for 10 mins at 240 degreees then 10 mins at 200 degrees.
Take out the baguettes and let them cool on mould or tray.
it comes from the french thermomix cookbook 'mille et une pates ŗ pain' pg 22.