Mmmhhhhh! How that smells!
We love eating it straight from the oven, still lukewarm with good butter! Fresh homemade baguette is no problem at all with the #Thermomix®!
You can find great recipes for bread in our baking books.
Kind regards, your #Landhaus team.
Photo: Birgit Götz
INGREDIENTS
- 450 g flour, type 405
- 125 g durum wheat semolina
- 500 ml water, lukewarm
- 40g fr. Yeast, or 2 packs of dry yeast
- 10g salt
- 1 egg
INSTRUCTIONS
Take 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/level 1. Add the semolina and stir briefly. Level 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 solid for the Thermomix! Then knead the remaining ingredients for approx. 5 minutes/bread setting (if necessary with the help of a spatula). Place dough on a baking sheet and cover with a towel. Let rise for approx. 1 hour. When the time is up, shape the dough into 3 baguettes. Then let it rise for another 30 minutes. Depending on your preference, you can also make baguette braids and sprinkle them with sesame, salt, caraway or poppy seeds. To do this, brush the baguettes with a little water beforehand so that it sticks better. Then bake at 200 °C for 20 to 25 minutes until golden.
Note: 2 p. dry yeast corresponds to 1 cube of fresh yeast
