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Easy baguette using a bread machine or a stand mixer
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 Green Living In The Kitchen Can save you Dollars.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. Here are a number of tips that can help you save energy, primarily by making your kitchen more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less regularly, will also save electricity.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. A lot of it truly is basically making use of common sense.

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

The ingredients needed to make Easy baguette using a bread machine or a stand mixer:
  1. You need 160 g (120 g) strong flour*
  2. Use 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. Get 130 g warm water (not ml)* (65%) (97.5g)
  5. Provide 3 g salt (1.5%) (2.25g)
  6. Use 2 g dry yeast (1%) (1.5g)
  7. Provide 【Example of using 100% hydration starter dough】
  8. You need 100 g active 100% hydration starter dough
  9. Use 110 g strong flour (160g-50g=110g)
  10. Provide 80 g warm water (130g-50g= 80g)
  11. Prepare The rest of the ingredients remain the same (no dry yeast)
Instructions 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.

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