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Easy baguette using a bread machine or a stand mixer

Before you jump to Easy baguette using a bread machine or a stand mixer recipe, you may want to read this short interesting healthy tips about The Meals You Choose To Feed On Will Effect Your Health.

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If you decide that your health is important to you, you need to take these tips to heart. Also if you remove all the processed foods that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to easy baguette using a bread machine or a stand mixer recipe. To make easy baguette using a bread machine or a stand mixer you need 11 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Easy baguette using a bread machine or a stand mixer:
  1. Prepare 160 g (120 g) strong flour*
  2. Take 40 g (30 g) plain flour (or wholemeal flour, strong flour)
  3. Provide 1-1.5 g malt powder (or 3 g sugar) (0.5-0.75%) (1g)
  4. Use 130 g warm water (not ml)* (65%) (97.5g)
  5. Use 3 g salt (1.5%) (2.25g)
  6. Use 2 g dry yeast (1%) (1.5g)
  7. You need 【Example of using 100% hydration starter dough】
  8. Use 100 g active 100% hydration starter dough
  9. Prepare 110 g strong flour (160g-50g=110g)
  10. Prepare 80 g warm water (130g-50g= 80g)
  11. Provide The rest of the ingredients remain the same (no dry yeast)
Steps to make Easy baguette using a bread machine or a stand mixer:
  1. Heat the water in a microwave 20 seconds to make it warm. Or heat it up in a saucepan. Please never make it too hot as yeast will die over 60 degrees. Around the temperature of bath would be perfect. If it is too hot, leave it till it becomes warm.
  2. Add yeast (or starter dough) and all other ingredients except salt in the bread machine pan and add warm water and mix them manually. You can find the recipe of Raisin yeast starter and starter dough at https://cookpad.com/uk/recipes/13322647
  3. Knead for about 10 mins with a stand mixer using a kneading hook or bread machine to knead. Add salt after several minutes later (in the halfway). The total kneading time will depend on your machine. If you are using a stand mixer, knead well here until the dough becomes stretchy and gluten is formed. When gluten is formed, you touch the dough and it doesn't stick to bowl and become one. If you stretch it becomes a very thin sheet.
  4. If you are using a bread machine, you could put the salt(!) in the yeast dispenser (adding salt later method) or add salt after kneading for several minutes in its cycle. When you put salt in the yeast dispenser, please clean it very well with a dry cloth before you put yeast next as salt interfere with the yeast.
  5. Cover it with cling film and leave it for 60-70 mins until it becomes about twice. If you use proofer, about 40 mins at around 30℃ with proofer mode (humid).
  6. Test the fermentation with a finger coated by flour. If it is the hole remains, the first fermentation has been done. After having tested the fermentation, take out the dough and punch it down.
  7. Divide the dough into 2 and leave for about 15 mins to rest.
  8. Shape each piece into a flat rectangle, roll up 2⁄3 tightly, seal the edges well and taper ends. Place the dough the stuck parts as down on the baguette tray or baking sheet.
  9. Allow it to rise until double size on the baking paper or tray. Leave around 45 mins depending on the room temperature.
  10. Start to preheat at the highest temperature of your oven (Mine is 250℃ and it needs about 10 mins to preheat.)
  11. Using a sharp knife or a curved cutter, make 3 or 4 diagonal cuts with about 0.5cm deep across the top of the loaves. Spray water on to the dough and around the dough well. Steam will create the crust. Or pour about 30ml of hot water in a baking tray underneath the loaves in the oven.
  12. Reduce the temperature to 230 and put the dough into the oven. Bake at least 230℃ for about 15-20 mins or until golden brown. I baked them at 230℃ for 8 mins first and reduce to 200℃ for further 7-12 mins depends on the shapes and oven.

Homemade French Baguettes using a stand mixer with dough hook is easier than you think. Homemade French baguette recipe from French Women Don't Get Fat using a stand mixer with a dough hook. This baguette recipe has all natural ingredients. For easier bread making, use an oiled or floured bench scraper or a long metal spatula to let you handle this sticky dough without making a mess. To make the dough, transfer the starter mixture to the bowl of a stand mixer with the dough hook attachment, or use a bread machine.

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