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66 Makes two loaves, 10 slices each | Preparation time: 100 minutes Ingredients Preparation For the dough: 21 g fresh yeast 270 ml water | cold 500 g plain white flour 2 tsp. salt ½ tsp. caster sugar 1 tbsp. butter | softened For glazing: ½ tbsp. water For the glass tray: 1 tsp. butter Accessories: Glass tray 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. Form the dough into a ball, cover with a damp cloth and place in the oven. Prove the dough using the settings indicated for proving phase 1. Grease the glass tray. Divide the dough in half. Shape each half into a baguette measuring 35 cm in length and then place the baguettes lengthways across the glass tray. Make several diagonal cuts about 1 cm deep in the loaves. Cover with a damp cloth and prove using the settings indicated for proving phase 2. Brush the dough with water. Place the baguettes in the oven and bake. Baguettes Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough Temperature: 30 °C Proving time: 30 minutes Proving phase 2 Special applications | Prove yeast dough Temperature: 30 °C Proving time: 15 minutes Automatic programme for baking bread Bread | Baguettes Programme duration: approx. 30 minutes Manual Oven functions: Fan Plus Temperature: 190–200 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 30–40 minutes Shelf level: 2