Focaccia and french baguettes

2013-07-03 18.51.19I love bread. The smell of fresh bread baking in the oven has to be one of my favourite cooking aromas. (Quite partial to the smell of mushroom, garlic and bacon too).

But back to bread!

I’ve tried a few different recipes and I’ll post the winners here. My favourite so far has to be the focaccia and baguette recipes. SERIOUS LOVE.


The recipe from the Everyday Cookbook is fantastic. Light, fluffy and far tastier than the bought stuff! I turned it into a garlic and herb bread:

  • Chop 2 cloves of garlic, speed 7/3 seconds.
  • Add 50g of butter to the bowl. Melt at 90 degrees/2 minutes/speed 2.
  • Brush the garlic butter onto the top of the bread.
  • Add a generous sprinkling of dried italian herbs.
  • Whack into the oven and bake as per recipe.

This would be super yummy with some antipasto and dips, or cut into squares and toasted with some lunch fillings inside.

2013-06-23 14.13.39-2French baguettes

So satisfying to have these babies fresh outta the oven to accompany a heart-warming soup.

I used the recipe from Steph Berg’s website, which originated from the Thermomix Australia newsletter:


2tsp salt

650g bakers flour

320g warm water

2tsp granulated yeast


Place all ingredients into TM bowl in the order listed.

(We are keeping the salt away from the yeast.)

Blend together for 15 seconds on speed 7.

With dial set to closed lid position, knead for 3 minutes at Interval speed. Allow to rest in TM bowl for 10 minutes.

Re-knead for a further 3 minutes at Interval speed. The dough will be quite dense, yet flexible.

Turn out onto lightly oiled ThermoMat and prove until doubled. (Up to 3 hours.)

Divide dough into 2 equal parts. Roll each separately into long rectangle (10cm longer than the bread tin).

Fold in both long sides towards each other in the centre and push together to seal dough. Tuck in ends and seal by pinching together as well. Turnover, seam down and place into baguette tin.

Allow to prove again, covered loosely with ThermoMat.

Preheat oven to 220ºC. Place large baking tray in bottom of oven and adjust a rack to be in centre of oven.

When loaves have risen to your liking, slash tops on an angle with an extremely sharp knife or blade. Spritz with water from sprayer if available. Place into hot oven and then immediately pour at least 750ml cold water into heated baking tray. Shut oven and bake loaves for 20-25 minutes until golden and hollow sounding when tapped. Turn oven off. Turn loaves upside down and return to oven for a few minutes.

Cool slightly before slicing and serving with fresh butter.


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