Automatic programme “Baguette”


Prepare the dough 

Dissolve the yeast in lukewarm water and mix together the flour and salt in a mixing bowl. Gradually add the liquid to the flour and knead the ingredients in a food processor to form a smooth dough. Cover the dough and leave it to prove at room temperature for 20 minutes, then knead it vigorously and leave it to prove for another 20 minutes. Repeat the process three times. Put the dough in a resealable container and refrigerate for 20 hours.


Prepare the baguettes 

Divide the dough into three pieces and fold them. To do so, slightly flatten the dough pieces on a floured work surface, then fold the top third towards the middle, pressing it very lightly. Repeat the process twice to form three rolls. Then use both hands to roll out each roll into a long baguette.


Bake the baguettes 

Put the baguettes on the universal tray and leave to prove one last time in the X BO (35°C/40% humidity, special programme “Prove dough”) for 20 minutes. Change the settings to 190°C/40% humidity (automatic programme “Baguette”) and bake the baguettes for 25 minutes. 


Pro tip 

To give the baguette a soft, airy crumb, fold the dough several times when working it.

Preparation: 20 min. 
Baking/cooking time: 25 min. 
Resting time: 21 hrs 30 min.

For 3 baguettes

  • 6 g yeast (fresh) 
  • 375 ml water 
  • 500 g wheat flour (type 550) 
  • 10 g salt 

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