Crispy Baguettes using a Silvercrest Monsieur Cuisine
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the humble stick! Often overlooked in the grand culinary stage, these delightful baguettes are the rockstars of the bread world. Originating from the heart of France, they have graced tables for centuries, accompanying everything from gourmet cheeses to simple soups. Legend has it that the baguette was invented in the early 20th century to allow workers to easily carry their lunches without the need for utensils. With a crisp crust and a fluffy interior, every bite of these sticks tells a story of tradition and love. So, roll up your sleeves and embark on this doughy adventure; your taste buds will thank you as they dance with joy at the first bite of your homemade baguettes!
Ingredients
- 300 g Water
- 8 g Fresh baker's yeast
- 500 g Flour t55
- 10 g Salt
Steps
Dough
- Add 300 g of water, 8 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 500 g of flour t55, 10 g of salt in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan.
- Shape into a ball.
- Setaside the dough in a bowl cover with towel during 1h .
Shaping & Second Rise
- Preheat the oven at 250°C.
- Transfer the content of the dough on the workplan.
- Gently deflate the dough.
- Divide it into 3-4 equal portions.
- Shape each portion into a baguette.
- Flatten each portion into a rectangle.
- Fold lengthwise into thirds.
- Gently roll to create an elongated shape with pointed ends.
- Transfer the content of the dough on a baking tray to be covered in baking paper before.
- Make diagonal slashes along the top of each baguette.
- Setaside the dough on the baking tray cover with towel during 30min.
Baking
- Transfer the content of the baking tray.
- Cook in the oven at 250°C.
- Transfer the content of the plate.
- Transfer the baguettes to a wire rack to cool completely before slicing and serving.
- Serve Hot.
