Baguettes - Miele 11 197 290 / 00 Cookbook

Bread

Baguettes

Preparation time: 75 minutes
Makes two loaves, 10 slices each
For the dough
21 g fresh yeast
270 ml water | cold
500 g plain white flour
2 tsp. salt
½ tsp. caster sugar
1 tbsp. butter | soft
For glazing
½ tbsp water
For the glass tray
1 tsp. butter
Accessories
Glass tray
Preparation
Stir the yeast into the water to dissolve
it. Add to the flour, salt, sugar and
butter and knead for 6–7 minutes until
you have a smooth dough.
Form the dough into a ball, cover with a
damp cloth and place in the oven.
Prove the dough using the settings
indicated for proving phase 1.
Grease the glass tray. Divide the dough
in half. Shape each half into a baguette
measuring 35 cm in length and then
place the baguettes lengthways across
the glass tray. Brush with water and
score diagonally across the top several
times.
Automatic programme:
Start the Automatic programme and
place the baguettes in the oven.
52
Manual:
Prove the dough using the settings
indicated for proving phase 2. Then
bake.
Settings for
proving yeast dough
Proving phase 1
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 30 minutes
Proving phase 2
Special applications | Prove yeast
dough
Temperature: 30 °C
Proving time: 15 minutes
Automatic programme
for baking bread
Bread | Baguettes
Programme duration: 48 minutes
Manual
Oven functions: Fan Plus
Temperature: 180 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 35 minutes
Shelf level: 2