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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 Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are now being given more attention than ever before and there are many reasons why this is so. There are a lot of illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. While we’re incessantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people believe that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. In reality, though, just making some minor changes can positively affect daily eating habits.

These types of changes are easy to accomplish with all types of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat like as olive oil can help to offset the bad cholesterol in your diet. It also provides vitamin E which is healthy for your skin, among other things. It might be that you already believe that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, try to buy organic produce that has not been sprayed with harmful chemical substances. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being picked at the right time.

All in all, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight 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. Use 160 g (120 g) strong flour*
  2. Get 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. Provide 130 g warm water (not ml)* (65%) (97.5g)
  5. Use 3 g salt (1.5%) (2.25g)
  6. Use 2 g dry yeast (1%) (1.5g)
  7. Use 【Example of using 100% hydration starter dough】
  8. Provide 100 g active 100% hydration starter dough
  9. Get 110 g strong flour (160g-50g=110g)
  10. You need 80 g warm water (130g-50g= 80g)
  11. You need The rest of the ingredients remain the same (no dry yeast)
Steps 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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