Bacon Or Herb Baguettes - Miele H 6260 BP Operating And Installation Instructions

Bacon or herb baguettes

Preparation time: 105–130 minutes
2 baguettes
Ingredients
1 cube of fresh yeast (42 g)
250 ml lukewarm water
250 g strong white flour
250 g strong wholemeal flour
1 tsp sugar
2 tsp salt
½ tsp pepper
3 tbsp oil
150 g finely diced cooked ham or
bacon, or 3 tbsp each of chopped
parsley, dill and chives
For glazing
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Method
Dissolve the yeast in lukewarm water.
Then add to the flour, sugar, salt,
pepper and oil and knead for 3–
4 minutes until you get a smooth
dough. Cover and prove in the oven for
40–50 minutes using Conventional heat
at 35 °C.
Knead in the bacon or the herbs. Shape
the dough into two approx. 35 cm long
baguettes and place on the baking tray
or the Gourmet perforated baking tray.
Score the baguettes diagonally, cover
and place in the oven to prove for a
further 15–20 minutes using
Conventional heat at 35 °C.
Brush the baguettes with milk and then
bake until golden.
Setting
Oven function: Moisture plus 
Number/type of bursts of steam: 1
Temperature: 190–200 °C
Amount of water: approx. 100 ml
Shelf level: 2
1st burst of steam:
after placing food in the oven
Duration: 20–30 minutes
Recipes
145