Easy baguette using a bread machine or a stand mixer. A french baguette recipe that you can use in your bread machine or for hand kneading. We have tried many recipes and this recipe, by far has produced the best results. Originally Answered: Bread machine or stand mixer To make french bread I suggest you should have a stand mixer,because stand mixer gives Both can be used in making French bread or any kind of bread.

For one thing the bread machines cost so much less and the ease of use with a bread machine is so much greater than with a mixer. I really like the whole wheat bread recipe I've been using in my bread machine, but the machine dying on me. How can I use my stand mixer instead? You can cook Easy baguette using a bread machine or a stand mixer using 11 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Easy baguette using a bread machine or a stand mixer

You need 160 g of strong flour*.
It's 40 g of plain flour, wholemeal flour or, strong flour.
It's 1-1.5 g of malt powder (or 3 g sugar, if you do not have it.).
You need 130 g of warm water (not ml)*.
You need 3 g of salt.
It's 2 g of dry yeast.
You need of 【Example of using 100% hydration starter dough】.
Prepare 100 g of active 100% hydration starter dough.
It's 110 g of strong flour (160g-50g=110g).
It's 80 g of warm water (130g-50g= 80g).
It's of The rest of the ingredients remain the same (no dry yeast).

Do I need to add liquids with the yeast and let it proof for some time, or can I add all the ingredients into the stand mixer, add the dough hook and let. A bread machine mixes the dough, and all you need to do is pound, shape, let rise, and bake. Watch the video, then get the recipe for Judy Taubert's French Baguettes. They mix, knead and prove the dough for you, saves lots of time for other things.

Easy baguette using a bread machine or a stand mixer instructions

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..
Add malt powder in the water..
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.
Put the salt(!) in the yeast dispenser (adding salt later method) or add salt after kneading for about 10 mins in the next step..
Knead for about 10 mins with a stand mixer using a kneading hook or bread machine to knead. The time will depend on your machine and follows the machine setting. If there is a french dough option in your machine, please use it. I use Panasonic, so I just select French dough course..
If your bread machine a French dough option, please do the cycle till the end. 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. Also if you stretch it becomes very thin sheet almost see-through it. Smooth, silky and bouncy. Cover it with cling film and leave it for 60-70 mins until it becomes about twice. I usually put a bowl with hot water with 36-45℃ ben.
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..
Divide the dough into 2, 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..
Allow it to rise until double size. Leave around 45 mins depending on the room temperature..
Start to preheat at the highest temperature of your oven (Mine is 250℃ and it needs about 10 mins to preheat.).
Using a sharp knife or a curved cutter, make 3 or 4 diagonal cuts about 0.5cm deep across the top of the loaves. Spray water on to the dough and around the dough well. Steam to create the crust. Or pour about 30ml of hot water in a baling tray underneath the loaves in the oven..
Bake at least 230℃ for about 15-20 mins or until golden brown. I baked them at 250℃ for 8 mins first and reduce to 230℃ for 12 mins..

The steam will create a moist environment during the initial few minutes. A stand mixer will take your cooking and baking to a whole new level, but you shouldn't purchase one on a whim. You'll find yourself using it several times a week. However, serious home bakers (particularly cake decorators and bread makers) should consider investing in a stand mixer, which. Pssh, please."), spills and tearful moments of impatience.