MAGIMIX Ma Cuisine C 3200 User Manual page 42

BAGUETTES
PREPARATION :
2
BAGUETTES
2 cups white bread flour
2 / cup water
3
1 tsp active dry yeast*
1 tsp salt
01 Warm half of the water up to 100°F and dissolve the yeast. Wait for 5-10
minutes until the solution starts to foam at the top.
02 Place the salt, flour, remaining water at room temperature and the yeast liquid
in the bowl fitted with the dough blade.
03 Process for 1 minute or until the dough forms a ball.
04 With floured hands, take the dough out of the bowl, roll it into a ball
and place it in a large bowl lightly coated with oil. Cover with plastic
wrap or a damp cloth. Allow to rise for approximately 1.5 hours.
After 45 minutes, gently pat down the dough, and fold 4 sides to the middle,
and turn it over. Leave it approximately 45 more minutes to rise.
05 Flour your hands and knock back* the dough by giving it a few gentle
punches
Transfer the dough to a floured worktop.
06 Cut the dough into two equal parts
shape
07 Lay the baguettes on a baking tray lined with baking parchment and cover
with a damp cloth. Prove* for 40 minutes.
08 20 minutes before the end of the proving time, fill the dripping pan in the oven
with water and preheat your oven to 428°F.
09 Dust the baguettes with flour and cut slashes in the top with the wet blade of a
sharp knife
10 Bake for 15-20 minutes, keeping a close eye on them.
11 To check that the baguettes are done, turn them over and give them
a sharp knock. They should sound hollow. Cool on a wire tray.
You can double the quantities with the 4200XL and the 5200XL.
Chef's tip: Never allow yeast to come into direct contact with salt.
A
40
20
min RESTING :
A .
C .
D .
B
1 40 min
hr BAKING :
ACCESSORY :
Neutral oil for bowl
B
. Roll each one into a thin baguette
C
15-20
min
D