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