The French classic baguette is easy to make yourself. Here is the recipe.
A nice crust on the outside, airy and soft on the inside. In this recipe we will show you three variations: one very classic, dried tomatoes with parmesan and baguette with onion.
A little hint:
You can also finish baking the baguettes, freeze them and then bake them in the oven if necessary.
Ingredients
- 430 grams water
- 15 grams yeast
- 750 grams spelt flour, type 630
- 2 teaspoons of salt
- 7 sun-dried tomatoes, soaked in oil, drained well
- 15 grams parmesan
- 1-2 small onions, peeled and halved
Dough
Variation: Dried tomatoes with parmesan
Variation: onion baguette
Instructions
Variation: Dried tomatoes with parmesan
Put the parmesan in the mixing bowl, chop for 10 seconds/speed 10, transfer and set aside.
Chop the dried tomatoes in a mixing bowl for 10 seconds/speed 5, then transfer and set aside.
Variation: onion baguette
Put the onion in the mixing bowl and chop for 5 seconds/speed 5, transfer and set aside.
Dough
Heat the water and yeast in a mixing bowl for 2 minutes/37°C/speed 2.
Add spelled flour and salt, use Interval/Knead function for 3 minutes to form a dough.
Let the dough rest until the volume has doubled.
After the resting time, shape the dough into three balls of the same size and process a little with flour so that it no longer sticks.
Shape the first dough into a baguette and place on a baguette baking tray.
Knead the second dough with the dried tomatoes and shape into a baguette and place on the baguette baking tray.
Knead the last dough with the onions, shape into a baguette and also place on the baguette baking tray.
Score the baguette diagonally with a sharp knife and sprinkle with water. Sprinkle the parmesan on the baguette with the dried tomatoes, cover the baguettes with a cloth and let rest for about 15-20 minutes.
During this time, heat up the oven to 250°C top/bottom heat.
After the resting time, put the baguette baking tray into the oven and bake on the middle shelf for about 20 minutes. Place a fireproof bowl of water on the bottom of the oven.
After the baking time, let the baguettes cool in the oven. Open the door slightly.
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