Dissolve the yeast and sugar in warm water and set aside for 10 minutes.

Pour the flour into the bowl of a stand mixer, add the salt and the yeast mixture and knead for 5 minutes.

Cover with plastic wrap and proof somewhere warm for 30 minutes.

Punch down the dough, place on a floured work surface and divide evenly into 5 balls.

Place a bowl of water in the bottom of the oven and preheat to 240°C (465°F).

Place the Flexipan 5 long cake mold on a perforated baking tray then shape the dough into logs long enough to fill the indents and place them in the mold.

Score each baguette with a knife and proof for another 30 minutes.

Brush a little bit of water on each baguette to moisten and bake for 15 minutes.

Traditional baguettes

Name: Traditional baguettes
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: 5
Ingredients: 500 grams Flour; 0.5 sachets Yeast; 2 teaspoons Salt; 350 milliliters Water; 1 teaspoon Sugar

Ingredients

Flour : 500 grams
Yeast : 0.5 sachets
Salt : 2 teaspoons
Water : 350 milliliters (Warm)
Sugar : 1 teaspoon

Preparation

Dissolve the yeast and sugar in warm water and set aside for 10 minutes.
Pour the flour into the bowl of a stand mixer, add the salt and the yeast mixture and knead for 5 minutes.
Cover with plastic wrap and proof somewhere warm for 30 minutes.
Punch down the dough, place on a floured work surface and divide evenly into 5 balls.
Place a bowl of water in the bottom of the oven and preheat to 240°C (465°F).
Place the Flexipan 5 long cake mold on a perforated baking tray then shape the dough into logs long enough to fill the indents and place them in the mold.
Score each baguette with a knife and proof for another 30 minutes.
Brush a little bit of water on each baguette to moisten and bake for 15 minutes.

Enter the destination URL

URL

Link Text

Open link in a new tab

Or link to existing content

No search term specified. Showing recent items.

Traditional baguettes

Traditional baguettes

Ingredients

Preparation

Dissolve the yeast and sugar in warm water and set aside for 10 minutes.

Pour the flour into the bowl of a stand mixer, add the salt and the yeast mixture and knead for 5 minutes.

Cover with plastic wrap and proof somewhere warm for 30 minutes.

Punch down the dough, place on a floured work surface and divide evenly into 5 balls.

Place a bowl of water in the bottom of the oven and preheat to 240°C (465°F).

Place the Flexipan 5 long cake mold on a perforated baking tray then shape the dough into logs long enough to fill the indents and place them in the mold.

Score each baguette with a knife and proof for another 30 minutes.

Brush a little bit of water on each baguette to moisten and bake for 15 minutes.

Mold for this recipe

5 Long Cake Mold

Traditional baguettes

Traditional baguettes

Traditional baguettes

Ingredients

Preparation

Dissolve the yeast and sugar in warm water and set aside for 10 minutes.

Pour the flour into the bowl of a stand mixer, add the salt and the yeast mixture and knead for 5 minutes.

Cover with plastic wrap and proof somewhere warm for 30 minutes.

Punch down the dough, place on a floured work surface and divide evenly into 5 balls.

Place a bowl of water in the bottom of the oven and preheat to 240°C (465°F).

Place the Flexipan 5 long cake mold on a perforated baking tray then shape the dough into logs long enough to fill the indents and place them in the mold.

Score each baguette with a knife and proof for another 30 minutes.

Brush a little bit of water on each baguette to moisten and bake for 15 minutes.

Mold for this recipe

5 Long Cake Mold

Traditional baguettes

Share it on your social network