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Tuesday 8 September 2015

Easy Baguette

I always wanted to make this is my Mom's favourite bread!  Finally I have time to make it, and it is actually not difficult at all!  This is my very first baguette, definitely has rooms for improvement, but I'm quite happy with it :)

Recipe adapted here.
*all ingredients at room temp
*makes two 33cm baguette
200ml water 
1tsp honey
1tbsp olive oil
300g bread flour
1.5tsp salt
1.5tsp instant yeast
Some yellow cornmeal for sprinkling 

  1. Put in all wet ingredients into the breadmaker.  
  2. Add flour on top of wet ingredients, then salt.  Makes a small 'hole' without exposing the water, add in the yeast in it.
  3. Select menu 8 (dough menu) on BM.
  4. Once the process is done, remove the dough, cut into 2 portions and leave to rest (covered) for 10min.
  5. Sprinkle some cornmeal on the baguette tray.
  6. Roll each portion of the dough into desired length and transfer to the tin.  Keep it covered to proof until double it's size.  It should takes about 30min.  Then using a knife, slice interval cuts on the loaf.
  7. Prepare a tray (deep enough to hold some water) at the lowest rack and preheat oven to 220C.
  8. Pour hot water in the tray at the lowest rack, and bake the baguette at the middle rack, for 10min.  Then reduce temperature to bake at 200C for another 10min or until the bread turn golden brown.
  9. Once done, remove from oven to cook completely.
The gluten was very very well-formed!  Got me all excited!

Leave the dough to rest for 10min before rolling.

Sprinkle some yellow cornmeal on top of the tray to prevent the dough from sticking to it,

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