Traditional Baguettes

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Guy Militis

  • Time icon
    Total Time
    4hrs 15mins
  • Serves icon
    Serves
    3
  • Calories icon
    Calories
    603
based on 1 ratings

This will give you 3 baguettes of 280g each. For the yeast: you will have to reduce the quantity in the hot season, i.e. 2 to 2.5 g for dehydrated yeast and 4 to 5 g for fresh yeast. Use organic flour if possible. The amount of water will depend on the moisture content of your flour and/or its absorption rate. You have to calculate the base temperature (BT): my flour’s BT must be 50°c, after the autolysis obtained while kneading the flour and water, the dough must be between 23°c and 26°c. Where I make my recipe, the room temperature is 15°c and my flour’s temperature is at 17°c, to calculate the temperature of the water I have to substract those 2 temperatures from the BT: 50°-15°-17°= water temperature 18°c. For best result, you will need a baker’s linen cloth and a perforated baking tray. User generated recipes have not been tested by Kenwood.

recipe updated May 30, 2023

Ingredients

  • Water icon
    Water
    350 g
  • Bread flour icon
    Bread flour
    500 g
  • Dried yeast icon
    Dried yeast
    4 g
  • Fine salt icon
    Fine salt
    8 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface
  • kCook icon Large mixing bowl

Step preview

  1. Attach the Dough Tool
  2. Add water and bread flour to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Knead with splashguard fitted - 3 min, Speed 1
  5. Let rest - 1 hr
  6. Add dried yeast to the Cooking Chef XL Bowl while machine is running
  7. Knead with splashguard fitted - 2 min, Speed 2
  8. Add fine salt to the Cooking Chef XL Bowl while machine is running
  9. Knead with splashguard fitted - 4 min, Speed 2
  10. Flour the bottom of a clean large mixing bowl
  11. Transfer content of Cooking Chef XL Bowl to large mixing bowl
  12. Pull the 4 sides of the dough up and over the centre
  13. Cover with cling film directly touching the dough, and cover the bowl with a tea towel
  14. Let rest - 1 hr
  15. Transfer content of large mixing bowl to lightly floured surface
  16. Divide into 3 equal pieces
  17. Knock back each dough piece
  18. Shape them by pulling the sides down and underneath to obtain a firm oval shape
  19. Line a clean baking tray with parchment paper
  20. Transfer shaped dough to baking tray
  21. Let rest - 1 hr
  22. Transfer shaped dough to lightly floured surface
  23. Knock back the dough
  24. Take one dough ball and roll it into an oval shape
  25. Pull one side to cover the middle of the dough ball, then the opposite side over that
  26. Shape into baguettes of about 30 cm long
  27. Place a baker’s linen cloth on the worksurface
  28. Transfer the baguettes onto the linen cloth
  29. Cover with a kitchen towel
  30. Let rest - 30 min
  31. Flour the baguettes lightly
  32. Use a sharp knife to score them
  33. Place a heat proof container at the bottom of the oven and fill it with water
  34. Pre-heat oven - 230°C
  35. Transfer the baguettes onto a perforated baking tray
  36. Bake - approx 25 min, 230°C
  37. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app