Baguette
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recipe by Caroline FAUCHER
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- Total Time
- 2hrs 20mins
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- Serves
- 4
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- Calories
- 138
Makes 4 baguettes. User generated recipes have not been tested by Kenwood.
recipe updated Sep 1, 2024
Ingredients
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- Dried yeast
- 7 g
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- Water
- 325 ml
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- Salt
- 10 g
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- Type 0 italian flour
- 500 g
Tools
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Oven
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Parchment paper
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Cooling rack
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Cooking Chef XL
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Cooking chef xl bowl
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Lightly floured surface
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Baking tray - large
Step preview
- Line a clean baking tray with parchment paper then set aside
- Attach the Dough Tool
- Add dried yeast, water, salt and Type 0 Italian flour to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Knead with splashguard fitted - 15 min, Speed 1
- Remove the Dough Tool
- Prove with splashguard fitted - 35 min, 35°C, Speed OFF
- Transfer dough to lightly floured surface
- Fold the dough over two or three times
- Divide into 4 equal pieces
- Shape into a baguette
- Transfer shaped dough to baking tray
- Cover with kitchen towel
- Prove - 30 min
- Pre-heat oven - 235°C
- Remove the kitchen towel and cover the baguettes with a baking cloth
- Place the drip tray at the bottom of the oven, and a shelf in the middle
- Pour the contents of a glass of water over the hot oven tray before closing the oven door quickly
- This will create the steam needed to get a nice crusty bread
- Make 4 diagonal cuts on the top of the bread with a sharp knife
- Bake - 10 min, 235°C
- Let cool onto cooling rack
- Serve