MAGIMIX Cook Expert Recipe Manual page 156

BAGUET TES
: 20 min
P R E P T I M E COOKING TIME
M A K E S 2 P R O G R A M M E
1 sachet easy blend yeast (7g)
150ml cold water
1 Put all of the ingredients into the metal bowl. Start the BREAD/BRIOCHE
programme. If the ingredients are not well combined, restart the programme by
pressing Auto. Place the ball of dough in a floured bowl, cover with a damp cloth
and set aside in a warm place to rest for 1 hour.
2 Working with floured hands gently punch down the dough to knock the air out.
Place the dough on a floured work surface and divide into 2 equal portions. Roll
each portion using your fingers to form two baguettes of the same length. Line* a
baking tray with baking paper. Place the dough on the paper cover with oiled
clingfilm and set it aside to rise in a warm place until it has doubled in size (about
1 hour).
3 Preheat the oven to 220 °C (210 °C fan, gas mark 7/8) and put a little water into
the drip pan. Lightly dust the baguettes with flour and score with the wet blade of
a very sharp knife; bake for 15 to 20 minutes. To check if cooked, turn the
baguettes over and tap the bottom—they should sound hollow. Cool on a rack.
T I P
The result may vary depending on the flour used.
310
: 15 min : 2 h
R E S T I N G T I M E
:
250g bread flour
5g salt