Recipes
146
Bacon or herb baguettes
Preparation time: 105–130minutes
Makes 2 baguettes
Ingredients
1 cube of fresh yeast (42 g)
250 ml water, lukewarm
250g strong white flour
250 g wholemeal flour
1 tsp. sugar
2 tsp. salt
½ tsp. pepper
1½ tbsp. oil
150 g finely diced grilled bacon or 3
tbsp. each of chopped parsley, dill and
chives
To glaze:
Milk
Accessories
Baking tray/Gourmet perforated baking
tray
Preparation
Crumble the yeast into lukewarm water
and stir until it dissolves. Add to the
plain flour, wholemeal flour, sugar, salt,
pepper and oil and knead for 3–
4minutes to a smooth dough. Cover
and prove in the oven at 35°C on
Conventional Heat for 40–50minutes.
Knead in the bacon or the herbs. Shape
the dough into two approx. 35cm long
baguettes and place on the baking tray
or the Gourmet perforated baking tray.
Score the baguettes diagonally, cover
and place in the oven to prove for a
further 15–20minutes using
Conventional Heat at 35°C.
Brush the baguettes with milk and then
bake until golden.
Settings
Oven function: Moisture Plus
Number/Type of bursts of steam: 1
Temperature: 190–200°C
Water volume: approx. 100 ml
Shelf level: 2
1st burst of steam:
Immediately after placing food in the
oven
Duration: 20–30minutes
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