Crispy Homemade Baguettes in the Thermomix

Name: Crispy Homemade Baguettes in the Thermomix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: France
Ingredients: 500 g of flour; 10 g of salt; 10 g of sugar; 10 g of fresh yeast; 350 ml of water (lukewarm); sesame seeds ((for topping))

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Make delicious artisan-style baguettes, perfectly kneaded by your Thermomix and baked in the oven for a golden crust and an airy crumb. Ideal to go with all your meals.

Total time: 35 min
Prep: 15 min
Cook: 20 min
Rest: 1 h 15
Difficulty: Medium
Per person: €0.50

By the CookinBreak team

Ingredients 6

baguettes

Estimated cost €2.00

Equipment

Mixing bowl
Baking sheet
Oven
Thermomix
Clean kitchen towel
Water spray bottle

Instructions

Tap a number to check off the step, and a time to start a timer.

Put the lukewarm water and fresh yeast in the Thermomix bowl. Heat for / 99 °F / Speed 1.

Add the wheat flour, salt and sugar to the bowl. Knead for / Dough mode.
Transfer the dough to a large, lightly oiled mixing bowl. Cover with a clean kitchen towel and let rise in a warm place for , or until the dough has doubled in volume.
Meanwhile, preheat the oven to 425 °F.
Punch down the dough on a lightly floured work surface. Divide the dough into four equal portions and shape into long baguettes.
Place the baguettes on a baking sheet lined with parchment paper. Lightly score the top of each baguette with a very sharp knife or a razor blade. Spray the baguettes with water to encourage a crispy crust and sprinkle with sesame seeds if desired.
Put the baguettes in the preheated oven and bake for , or until deep golden and they sound hollow when tapped.
Let the baguettes cool on a rack for at least before enjoying.

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Nutrition facts

per serving · estimate

200kcal

Protein5 g11%
Carbs40 g85%
Fat1 g5%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even crispier crust, place a small container of hot water on the bottom of your oven while the baguettes bake. The steam will help give a nice texture.

Freezing : Can you freeze this recipe?

Yes

Very good. Baked baguette: up to 2 months in a freezer bag. Raw dough (after the first rise): up to 1 month, thaw and let rise at room temperature before baking.

Storage : How long does it keep?

Baked baguette: keeps 1 day max uncovered, 2-3 days in a paper bag. Raw dough: 24 hours in the fridge in an oiled container covered with plastic wrap.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before with a slow rise in the refrigerator (12-18 hours) to develop the flavors.

Reheating : How do you reheat it?

Oven: 5-7 min at 180°C to get the crispiness back. Air fryer: 3-5 min at 160°C. Microwave not recommended (softens the crumb).

Variations

Sprinkle with sesame seeds before baking.
Score the top of each baguette with a very sharp blade.
Let cool on a rack for at least 15 minutes before enjoying.

Mistakes to avoid

Using water that is too hot: the water must stay lukewarm for the yeast.
Cutting the rise short: the dough must have doubled in volume.
Cutting the baguettes while still piping hot: wait 15 minutes on a rack.

Frequently asked questions

How do I knead baguette dough in the Thermomix?

Heat the lukewarm water and yeast for 2 minutes at 37°C, add the flour, salt and sugar, then knead for 4 minutes in dough mode before transferring the dough to an oiled mixing bowl.

How long should I let the dough rise?

Cover the bowl with a clean kitchen towel and let rise for 1 hour in a warm place, or until the dough has doubled in volume, before punching it down and shaping the baguettes.

How do I get a nicely golden crust?

Preheat the oven to 220°C, score the baguettes, spray with water and bake for 20 minutes, until they are golden and sound hollow when tapped.

Can I replace the fresh yeast?

The recipe is designed with 10 g of fresh yeast dissolved in 350 ml of lukewarm water. Keep the water lukewarm, without overheating it, so you don't slow down the yeast's action during the rise.