Magimix COMPACT 3200 XL - Manual (Page 25)

0 1. Stir the yeast into the warm water (approx. 35 °C) with a fork until it dissolves. Allow
to rest for 1 minute.
0 2. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
0 3. Process for 1 minute or until the dough forms a ball.
0 4. Take the dough out of the bowl with floured hands, roll it into a ball and place it in
a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx.
1 hour.
0 5. Flour your hands and knock back* the dough by giving it a few gentle punches A .
Transfer the dough to a floured worktop.
0 6. Cut the dough into two equal parts B . Roll each one into a thin baguette shape C .
0 7. Lay the baguettes on a baking tray lined with baking parchment and cover with a
damp cloth. Prove* for 40 minutes.
0 8. 20 minutes before the end of the proving time, fill the dripping pan in the oven with
water and preheat your oven to 220 °C (gas mark 7).
0 9. Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp
knife D .
10 . Bake for 15-20 minutes, keeping a close eye on them.
11. To check that the baguettes are done, turn them over and give them a sharp knock.
They should sound hollow. Cool on a wire tray.
You can double the amounts with the CS4200 and 5200 models.
Chef’s tip: never allow yeast to come into direct contact with salt.
Baguettes
40
Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min
250g strong white bread flour
150ml hand-hot water
12g fresh yeast*
5g salt
2 baguettes
A B C D