Bacon or herb baguettes
Makes 2
Ingredients
1 cube of fresh yeast (42 g)
250 ml lukewarm water
250 g strong white flour
250 g strong wholemeal flour
1 tsp sugar
2 tsp salt
1/2 tsp pepper
3 tbsp oil
150 g finely diced cooked ham or
bacon, or 3 tbsp each of chopped
parsley, dill and chives
For glazing
Milk
Method
Dissolve the yeast in lukewarm water.
Then add to the white flour, wholemeal
flour, sugar, salt, pepper and oil and
knead for 3–4 minutes until you get a
smooth dough. Cover and prove in the
oven for 40–50 minutes using
Conventional heat at 35 °C.
Fold in the diced ham or bacon or the
herbs. Shape the dough into two
approx. 35 cm long baguettes and
place them on a baking tray or a
perforated baking tray. Make diagonal
slashes in the top of the baguettes,
cover and prove in the oven for a
further 15–20 minutes using
Conventional heat at 35 °C.
Brush the baguettes with milk and then
bake until golden.
Settings
Oven function Moisture plus d
Number/type of
bursts of steam
I
Temperature 190–210 °C
Amount of water approx. 150 ml
Shelf level 2
1st burst of steam After placing food
in oven
Duration 25–35 minutes
Recipes
135
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