Baguette

  • Difficulty: average
  • Temperature: 195°C
  • Time: 55 minutes
  • Function: ECO cooking, bread in 4 trays

Ingredients for 8 baguettes

1400 g Italian 00 flour

770 g water 

24 g brewer's yeast

32 g granulated sugar

32 g fine-grain iodised salt

50 g extra-virgin olive oil

Total weight 2308 g

 

Preparation

Phase 1

Place the flour inside the bowl of the planetary mixer and set it at minimum speed using the hook.

Phase 2

Gradually pour in the yeast, which has already been dissolved in the water, and the sugar.

Phase 3

When the water and flour begin to mix together, slowly add the salt and the oil.

Phase 4

Make sure that the dough is between 24 and 26 degrees.

Phase 5

Form a ball and cover it well with film; let the dough rest for 30 minutes.

Phase 6

After 30 minutes, divide the dough into 8 balls of 286/288 g each.

Phase 7

Place the shaped balls on the baking trays and racks, having first greased these with a drizzle of oil (2 baguettes  on the baking tray and 2 on the rack).

Phase 8

Place the baking trays/racks into the oven and set the proofing function for 30 minutes.

Phase 9

At the end of the 30 minutes, take the dough out of the oven, shape it into baguettes, and place these back on the baking trays/racks.

Phase 10

Make 3 diagonal incisions for the baguette effect and put back to proof in the oven for 35 minutes.

Phase 11

Set the oven to "ECO Cooking – Complete menu – Bread on 4 trays" and follow the instructions on the display.

Tips

1 If the planetary mixer does not have much capacity, divide the batches into two.
2 Before starting the rising process, wet the dough with a thin layer of water using a sprayer or by passing your slightly dampened hand over the whole ball. 
3 Place the baguettes diagonally in the centre of the baking tray and rack about 9-12 cm apart.
4 Use a very sharp blade for the incisions.
5 Place the two racks in the centre of the shelves, the baking tray on the lower shelf and the flat baking tray on the upper shelf; always follow the instructions in the booklet.
6 Once cooked, place the baguettes on a rack to cool, removing the baking paper.