There are countless recipes for classic baguettes as we know them from the bakery. different recipes.
And yet it often doesn't turn out the way you imagined.
Sometimes it doesn't rise, becomes too hard or you're simply not satisfied with the crust.
We have uncovered the secret of the perfect baguette: few ingredients, high water content in the dough and sufficient resting time make all the difference!
To ensure that the very soft dough retains its shape, the baguettes are baked in our baguette tray.
Thanks to the perforated surface of our baguette tray, the heat can spread evenly. evenly distributed. In addition, the perforations allow the dough to rise during the the dough is better supplied with oxygen during the baking process so that it can continue to rise. and also allows an even crispy crust to form.
Ingredients:
- 300g water
- 1 packet of dry yeast
- 380g wheat flour type 550
- 10g salt
Preparation in the TM:
- Put all the ingredients into the mixing bowl and knead for 30 seconds / dough setting.
- Transfer the dough to a large bowl, cover and leave to rest for 90 min. divide into 3 pieces on a dough sheet.
- Flour the dough pieces, carefully shape and place on the baguette tray.
- Bake in a preheated oven for 20-25 minutes at 240 degrees hot air.
