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how to make baguette

How to make baguette

5 from 2 votes
Prep Time: 1 day
Cook Time: 20 minutes
Servings: 3 baguettes

Who would have thought that making your own traditional French baguettes could be so easy? Well, I've got exciting news. This Thermomix recipe is so simple, easy to follow and makes some extremely delicious French baguettes. I tried to stick to the traditional recipe as much as I could so that you guys have an authentic experience at home. The key to a really good baguette is to make a poolish overnight. Basically you leave flour, water and yeast to ferment overnight and it will help create a lovely rise and flavour for your final dough.

I used my Thermi Servebowl as a mini proving cupboard so that I could make sure the dough is perfectly proved. You don't need a lot to make good baguette but it really makes a difference.

Ingredients

Poolish

  • 160 g plain flour or French Type 55 flour
  • 160 g water
  • 1/4 tsp dry active yeast

Final Dough

  • 160 g water
  • 3/4 tsp dry active yeast
  • 320 g plain flour or French Type 55 flour
  • 1 heaped tsp fine sea salt
  • 10 g polenta or semolina for dusting

Instructions

  1. The night before, place the flour, water and yeast for the Poolish in the mixing bowl and combine 20 Sec. / Speed 6. Pour into a small bowl, cover with a damp tea towel or cling film and leave on the counter overnight. If it is warm in your house, leave to rise overnight in the fridge and remove in the morning about 2 hours before you are ready to make the dough.

  2. The next morning, place the water and yeast for the final dough in the mixing bowl. Comb ine 1 Min. / 37C / Speed 2.5.

  3. Add the poolish from the night before, the flour, and salt and knead 2 Min. / Kneading Function. Trasnfer the mixture into a Thermi Servebowl or leave in the mixing bowl to rise for 2 hours. At the 1-hour mark, fold the dough over itself like a letter and turn upside down. This will create a bit of strength that will help develop those lovley air bubbles inside. Bakers call it the crumb.

  4. Once proved, take a silicone baking mat and dust with a little flour. Remove the dough and divide into three equal sized pieces. Shape each piece into a round ball by folding them lightly like a letter into the centre, creating a seam on one side, and then roll them gently between your hands until smooth to close off the seam. Dust with a little flour and leave to relax for 20 minutes covered with a tea towel.

    how to shape baguettes
  5. Meanwhile, preheat the oven to 250C / 230C Fan / Gas Mark 10. Place a large baking tray upside down into the oven or a pizza stone if you have it.

  6. Once rested, uncover the balls and start shaping your baguette. Place a ball upside down (seam side up), flatten it lightly into a disc, and fold the top third into the centre. Using the heel of your hand, seal the seam tightly. Rotate the dough 180 degrees and fold the other third to the centre so that the edges meet. Now you should have a seam in the middle which you shoul seal tightly with the heal of your hand. Now, take the top edge of the dough and fold all the way over to the bottom edge and seal with with the heal of your hand. The dough should now look like a rectangle and will be tight. Then roll the rectangle back and forth softly from the center to the outer edge with both hands to elongate the dough into a long sausage. Place aside while you roll the other two baguettes. Make sure the surface below the baguettes is always well floured to avoid sticking.

    how to shape baguettes
  7. Flour the silicone baking mat generously and place one baguette lengthways on it. Create a little border by lifting the mat and neatly arrange the second baguette onto the border. Repeat with the third one. Cover with a tea towel and leave to rise for another 30 minutes.

    how to shape baguettes
  8. Once risen, uncover the tea towel and remove the baking tray from the oven. Sprinkle with a little polenta or semolina and place the baguettes seam side down onto the tray. Make a few quick cuts at a 45 degree angle. Then immediately place in the oven and spray the sides of the oven as well as the baguettes with a little water. Use a spray bottle for this. Alternatively, brush each baguette with a little water and place in the oven. Pour some water in the base of the oven or add 3-4 ice cubes to the bottom of the oven. Either way, we want to create as much steam as possible to allow for a good rise and crusy texture.

  9. Bake for 15-20 minutes until the baguettes are golden brown and nicely puffed up. Remove and serve warm with a bit of garlic butter.

Nutrition Facts
How to make baguette
Amount Per Serving (1 baguette)
Calories 599 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 138mg6%
Potassium 171mg5%
Carbohydrates 125g42%
Fiber 5g21%
Sugar 1g1%
Protein 17g34%
Calcium 24mg2%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.
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8 Comments

  1. Ange on June 13, 2019 at 5:29 am

    The instruction link is not working

    • Sophia H Sophia H on June 20, 2019 at 11:13 am

      It’s working for me on different devices. Perhaps try and reload the page or clear you browsing history 🙂

  2. Merryll on June 14, 2019 at 6:37 am

    I managed to make these today and even worked through the instructions for turning and folding which initially confused me.
    They look great- made them for dinner tonight and can’t wait to see how they taste.
    Can you make the poolish for other breads too?

    • Sophia H Sophia H on June 20, 2019 at 11:13 am

      Yes of course 🙂 You can definitely do that xx

  3. Cecily munro on June 18, 2019 at 6:22 am

    It was citing how well these turned out! Really great crust

  4. Lino on July 1, 2019 at 2:42 am

    Hello Sophia!! Is it posible to make a quick video or a gif of how to shape the baguette! It would be super helpful thanks

    • Sophia H Sophia H on July 3, 2019 at 2:43 pm

      Video coming to Youtube 🙂 x

  5. Carol on August 26, 2019 at 1:26 pm

    Both my husband & I don’t like the smell & taste of sour bread, so is Poolish different from sourdough starter? Based on this recipe, seems more doable than having to feed a starter numerous times with lots of discards so I would like to try. Thanks.

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