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A delicious crispy outside and soft bread to go with pasta, salad or cheese or anything! Made easy using the bread maker.

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  • 500g Shipton Mill White Spelt flour
  • 10g salt
  • 350ml water
  • 10g dried organic yeast
  • 15 ml olive oil
  1. Put yeast in bottom of bread pan, cover with flour, add salt, oil, water
  2. Turn breadmaker onto dough program
  3. When finished, turn out onto lightly floured surface and shape into baguette shape
  4. Put onto baking sheet to prove or put into a basket
  5. Leave until dough is well risen
  6. Bake for 25-40 mins until well brown and crusty at 210c (fan 200c)
  7. Remove and cool



Added by: lmcfood

Tags: Bread White Breadmaker Spelt Baguette

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I had a look at your baguette picture and recipe, and I don't think this is anything like the french baguette. Therefore, I'm giving you here a traditionnal recipe, which won't work with any bread machine, but by hand (or using a kitchenAid if you have a spiral dough hook). Ingredients (for 3 big or 4 small baguettes) : - 650g strong white floor (floor with a good amount of gluten) - 450ml of water - 11g of salt - 11g of fresh yeast (you can use dehydrated one, but not as tasty) First, mix the water and floor toguether to obtain an homogenous dough. Leave it in the bowl for at least 1h at room temp., covered with cling film. Then apply 5' of gentle kneading, followed by 10' of strong kneading of the dough. Then leave it for 20' in the covered bowl, and fold it one time on itselft (give it a "tour"). Repeat this operation 2 times (60' in total). Then, keep the dough in the fridge for 12h - up to 18h. Take the bowl out of the fridge, and leave it to come back to room temperature for 30'. Then cut it into 3 or 4 equal parts (do this as neatly as possible, try not to tear it too much) and shape the baguettes by folding it twice on itself longwise, and then by rolling it gently to extend it. Then, the baguettes have to rise for 1h, compressed in the fold of a folded linen clothe (called "couche" - layer) or table clothe to keep its long shape. Preheat the oven at 240C degrees and put a little bit of boiling water in a recipient at the bottom of the oven in order to create a lot of steam when you'll put the baguettes in. Just before you put the baguette in the oven, you'll have to cut the top of it with a sharp blade (the best it a classic rasor blade). This operation is important for the cooking process and the look of it. I'd rekon to cook them one by one as they can "kiss" (stick to each other) during the baking. They have to cook for 25' but you should keep an eye on it after 15' (as the cooking time depends on you oven). After beeing cooked, they have to rest for 10' on a grill to keep their crispy crust. That's long, not easy, but it's one of the best bread ever... worth a try :) Mathieu

MathieuG 05 January 2015

RE: Suggestion

Oops - Forgot to say to add the yeast and the salt (one after the other - not at the same time) when starting kneading the dough.

MathieuG 05 January 2015

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