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90 Baguettes Makes two loaves, 10 slices each | Preparation time: 120 minutes Ingredients 21 g fresh yeast 270 ml water | cold 500 g plain white flour 2 tsp. salt ½ tsp. caster sugar 1 tbsp. butter | soft Accessories: Baking tray or universal tray Preparation Stir the yeast into the water to dissolve it. Add to the flour, salt, sugar and butter and knead for 6–7 minutes until you have a smooth dough. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Divide the dough in half. Shape each half into a baguette measuring 35 cm in length. Place the baguettes across the baking tray or universal tray and score the dough several times diagonally to a depth of 1 cm. Automatic programme: Start the Automatic programme and place the baguettes in the oven. Manual: Prove the dough using the settings indicated for proving phase 2. Then bake. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 30 minutes Proving phase 2 Special applications | Prove yeast dough | Prove for 15 minutes Automatic programme for baking bread Bread | Baguettes Programme duration: 69 minutes Manual Oven functions: Moisture Plus + Fan Plus Temperature: 190–200 °C Booster: Off Pre-heat: Off Crisp function: On after 15 minutes Number/Type of bursts of steam: 1 burst of steam/Manual, immediately after placing the food in the oven Duration: 30–40 minutes Shelf level: 2 [1] (1)