Two sticks of golden French baguettes served with three different herbed butters
As seen in: Homemade Thermomix Breads

Thermomix Perfect French Baguettes

by Tenina Holder
posted 19 Feb, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    2
  • Total Time icon
    Total Time
    2hrs 20mins
  • Calories icon
    Calories
    1179

Nothing beats the Perfect French Baguettes that have made themselves a staple of supermarkets and shops across the world. With a crispy crust and fluffy inside, there's no end to the uses and enjoyment of baguettes. We made our very own Thermomix recipe to help you get the perfect crusty and chewy bread at home. The trick to these is steaming them before they go into the oven, so set aside about 3 hours to get them exactly right. Serve with any ingredients – they welcome and enhance really anything you can imagine.

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As seen in: Homemade Thermomix Breads

INGREDIENTS

  • Sea salt icon
    Sea salt
    2 tsp (0.45oz/13g)
  • Bread flour icon
    Bread flour
    22.93oz/650g (about 5¼ cups)
  • Water icon
    Water
    11.84fl oz/350g (1½ cups)
  • Dried yeast icon
    Dried yeast
    2 tsp (0.28oz/8g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Water icon
    Water
    1 liter (33.81fl oz/1000g)

METHOD

  1. Add sea salt, bread flour, water and dried yeast to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Mix - approx 15 sec, speed 6
  4. Knead - approx 3 min, dough
  5. Let rest - approx 10 min
  6. Knead - approx 3 min, dough
  7. Grease a clean large mixing bowl lightly with extra virgin olive oil
  8. Transfer dough to dough
  9. Cover with plastic wrap until doubled - 3 hr
  10. Punch down
  11. Divide into halves
  12. Roll into rectangles
  13. Fold
  14. Flip upside down
  15. Transfer with parchment paper
  16. Pre-heat oven - 220°C
  17. Transfer dough to varoma tray
  18. Slice
  19. Let rise until doubled
  20. Fill with water
  21. Boil - approx 8 min, varoma, speed 2
  22. Steam - approx 10 min, varoma, speed 4
  23. Transfer content of varoma tray to pizza stone
  24. Cook until light golden - 15 min, 220°C
  25. Let cool on round wire rack
  26. Slice
  27. Serve

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