Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
How it's done
Dough
Place the beans in a shallow dish, mash with a fork. Mix the flour, salt and yeast in a bowl. Add the beans and all the other ingredients up to and including the oil. Using the dough hook on a food processor, knead the mixture for approx. 10 mins. to form a moist dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into thirds. On a well-floured surface, shape each third into a long, pointed baguette. Place the baguettes side by side on a sheet of baking paper, dust with flour, leave to rise for a further 30 mins. Place the baking tray in the centre of the oven, preheat the oven to 240 °C.
To bake
Slide the baking paper and baguettes onto the hot baking tray, bake for approx. 15 mins. in the centre of the oven preheated to 240 °C. Reduce the heat to 200 °C and bake for a further 10 mins. Remove from the oven, leave to cool on a rack.
| Serve: | Serve with salted butter and honey. |
|---|---|
| Tip: | Let your imagination run wild and pull baguettes into different shapes. |
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