Baguettes

Making the Pâte Fermentée

Fit the splashguard, then fit the Dough Tool.

Add flour, salt, yeast and water into the appliance bowl.

Knead for 5 minutes on speed 1 until flexible and homogenous.

Tip: Add a little water if required.

Remove the bowl from the machine and cover with a damp tea towel.

Prove overnight at room temperature until doubled in size.

Fit the splashguard, then fit the Dough Tool.

Add plain flour, bread flour, salt, yeast and water into the appliance bowl with Pâte Fermentée.

Knead for 5 minutes on speed 2 until the dough is flexible and homogenous, adding a little water if required.

Remove the bowl from the machine and cover with a damp tea towel.

Prove for 2 hours until doubled in size.

Transfer the dough to a lightly floured work surface.

Divide the dough into two equal pieces.

Gently pull the edges into the centre.

Roll the dough over and lightly press into an oval shape.

Repeat with the other dough piece.

Cover the dough with a tea towel and let rest for 10 minutes.

Grease a baking tray.

Take one of the dough pieces and place upside down on a lightly floured work surface.

Tuck in the edges on one side and roll the dough inwards into a log.

Press the seam to seal the dough.

Gently roll the dough into a 30 cm long log.

Place the dough on the baking tray, seam side down or use a heavily floured folded couche.

Cover with a damp tea towel and repeat the same process with the rest of the dough.

Prove in a warm place for 30 minutes.

Preheat the oven to 200ºC.

Place a tray of boiling water into the bottom of the oven.

Remove the tea towel form the baking tray and spray the dough with salted water.

Cut slashes on top of the dough.

Bake for 20 minutes at 200ºC until risen.

Reduce the oven temperature to 180°C.

Bake for 10 minutes at 180ºC until hollow-sounding when tapped.

Remove from the oven and let cool completely on a cooling rack.

Serve.