MINI BAGUETTES - using Panasonic 2502 bread maker in dough mode.

#pierrecooksathome #youtube #panasonic #panasonicbreadmaker #bread #homebaking
GRANARY DOUGH
Using Panasonic 2502
Strong granary flour 600gr
Rapeseed oil 2tbsp
Sugar 2tsp
Salt 1.5tsp
Water 350ml
Yeast 1.5tsp
Open the machine
Take out the baking tin
Insert the paddle
Add:
flour
Oil
Sugar
Salt
Water (around the tin)
(If using a different machine have the yeast & salt separate from each other)
Close the lid
Add the yeast in the dispenser
Close the lid
Plug in
Select menu 25 (granary dough menu)
Press start
Wait patiently for 3h15
Let the machine do the work
Upon finishing sprinkle some rice flour on your counter top. Just a little!
Empty the dough on it
Press down
Weigh 50gr in this recipe or different weight
Precision is key is you want your baguettes to look the same
Stretch the dough and pull each corner towards the centre.
Flip the dough over
Inside your palm just roll the dough for 4/5 turns.
Place it on the side
Repeat with the others
Cover the whole lot with a cloth or plastic sheet for 30min
This is called benching
After 30min take one Paton and have the seam facing up
Spread again like a rectangle (roughly)
Flip the 1/3 top of the dough towards you
Then the following 1/3
Then one more time.
Press down the seam along the dough to make sure it is sealed properly
Using both hands starting from the middle , press and roll gently to lengthen the dough into a baguette
Place on a baking paper and transfer onto a cloth (this is called a couche)
Once done place a cloth on top and let the dough proof for 1hr
30min in start your oven (fan on) @225
A baking tray at the bottom of the oven
After the hour of proofing has passed, transfer the baguette shaped dough onto a baking tray (or baguette tray)
Boil some water in your kettle
Spray with some water
Optional (dust with rice flour)
Slash the dough with a razor blade
Open the oven
Insert the tray with the dough
Throw some water (a cup size) of water onto your baking tray at the bottom ans then close the door quickly
Bake for 11min (for par cooked / freezable )
16min if you want the baguettes right now
After the baking time has passed transfer the baguettes onto a cooling rack
Let cool down completely (important otherwise you will have a wet dough)
The cooling down process allows the steam still trapped into the dough to escape and let the bread finish cooking;)
Voilà!!!
Highly recommended is salted butter, a cup of hot chocolate & a good book!
Enjoy

[@wonderwoman5528]

Your advice on shaping the dough has been so helpful, thanks 😊

[@Pierrecooksathome]

Very kind comment. Good luck with your dough shaping!

[@MichaelSalaverry]

Loved this recipe, thanks for the pragmatic advice 😊

[@Selahsmum]

This video was VERY helpful and clear thank you!

[@felicityneale3001]

Hi Pierre, a lot of baguette-making recipes say to put a pan of boiling water on the bottom rack of the oven, to get a crunchy bread top. Do you find that not necessary for this recipe you've posted?

[@Pierrecooksathome]

Hi Felicity, thanks for your comment. Indeed I am warming up my oven with a baking tray at the bottom and after inserting the shapes doughs I am pouring 2 cups of boiling water on the tray before closing the door. This gives this nice shiny look on the bread crust.
Hope this helps

[@dn119qb]

I didn't see how much yeast you used?