Rye Sourdough Baguette - Thermomix

Using Thermomix to make Rye sourdough baguette.
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Sourdough Baguette

• 350 g High Protein Flour
• 65 g Dark Rye Flour
• 5 g Sugar
• 240 g Water
• 10 g Salt
• 100 g Sourdough Starter (60% hydration)

• 10 g Butter, room temperature

Mixing the bread dough

1) Put first 4 ingredients into TM bowl; Mix 20 sec / speed 6 

2) Add salt and sourdough starter knead for 4 min / [corn]

First proving

Take out the dough, hand knead into ball shape, put in a large pastic bag that is pre-oiled. Tie up with elastic band.

Keep in room temperature for 1 hour. 

Store fridge for 12 - 24 hours. 

Molding

Take the dough out from fridge, take the dough out from plastic bag, let is sit for 1/2 hour, cover it with a bowl or pot. 

Lightly flour the working top 

Use the plastic cutter to cut into 2- half. 

Roll the dough into a flat rectangle shape around 20cm in length, lay horizontal infront of you, divided into three portions, fold left to middle portion, then fold right panel to middle portion to make into one panel with three layers. 

Do this for two times. 

Then roll it to make rod shape, around 30cm.

2nd Proving

Lightly flour a piece of linen, divide three baguette with linen cloth. keep in the oven, finish the 2nd proving for 6 hours.

Baking

Flour extra High protein flour onto baguettes surface.

Transfer baquettes into oil pan

Use a knife or blade to make 4 slanting slits

Squeeze butter into slits.

Preheat oven with 230°C, put in the baking tray, spray the baguette doughs with water.

Bake 220°C for 20 minutes

then 210°C for 10 minutes

Additional Tips

You may slice the baguette before storing in freezer.

Watch Basic Introduction of How to Start Using Thermomix in YouTube that prepared by Jane Lee

In English. Basic info of how to start cooking with Thermomix, including measuring, fixing a butterfly, 5 pins, setting habit before cooking.

Watch 美善品 Thermomix 万能机基本介绍

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介绍基本的知识，好让您有效地启用，包括如何安置蝴蝶棒，锅底的五支铁棒，设置的烹饪习惯。

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