Baguette with durum wheat semolina
Mmmhhhhh! How it smells!
We love to eat it straight from the oven, still lukewarm and spread with good butter!
Fresh home-made baguette is the #Thermomix® is no problem at all!
You can find great recipes for breads in our baking books.
Bon appétit from the #country house team.
INGREDIENTS:
- 450 g flour, type 405
- 125 g durum wheat semolina
- 500 ml water, lukewarm
- 40 g fresh yeast, or 2 packets of dry yeast
- 10 g salt
- 1 egg
INSTRUCTIONS:
Remove 50 g (1/2 MB) of the lukewarm water and dissolve the yeast in it.
Bring the remaining water and salt to the boil, approx. 7 min/100°C/speed setting 1.
Add the semolina and stir briefly on speed 3. Allow the semolina to swell and cool.
Very important! Loosen the semolina with a spatula before further processing, otherwise the mixture will be too thick for the Thermomix too firm!
Then knead the remaining ingredients for approx. 5 min/bread setting (using the spatula if necessary).
Place the dough on a baking tray and cover with a towel. Leave to rise for approx. 1 hour.
After the time has elapsed, shape the dough into 3 baguettes. Then leave to rise for another 30 minutes.
Depending on your preference, you can also make baguette plaits and sprinkle with sesame seeds, salt, caraway seeds or poppy seeds. To do this, brush the baguettes with a little water beforehand so that it sticks better.
Then bake for 20 to 25 minutes at 200 °C until golden brown.
Note: 2 p. dry yeast correspond to 1 cube of fresh yeast
