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Homemade Sourdough Baguettes | Soft interior, Crisp, Deep-golden crust | Bread Baking Recipe Easy

🍞French baguette has a long history, starting in France and becoming an integral part of French cuisine. This video teaches you how to use Thermomix to make authentic French baguettes!

👩‍🍳During the production process, you must follow the golden ratio of the dough and follow the recipe. Guaranteed to be full of deliciousness in every bite. Brown and crispy on the outside, dense on the inside, moderately salty and with a hint of wheat aroma, it is definitely a favorite among French bread lovers!

Tools needed to make baguette:

  • Silicone mat

  • Baking paper

  • Glass jar to keep the starter

  • Scale

  • Scrapper

  • Couches/baguette tray

  • Oven (temperature 250 C or above)

  • Water bottle spray

  • Blade/knife for scoring

  • Rack to cool down the bread

  • Bread knife and bread board

  • Dough kneading equipment

  • Baking stone

  • Easy Baguette

  • (with Herman Starter or poolish)

Yield: 2 big or 3 medium baguettes


  • 240g Bread Flour ( over 13% protein) or T65 French flour

  • 80g Active Herman Starter*

  • 1.5g Instant yeast

  • 160g Water, room temperature

  • 5g Salt

👨‍🍳 Cooking Method:

1. Place all ingredients except salt in mixing bowl.

Thermomix: Mix 10sec/sp4

Kitchen machine: Mix till all ingredients are incorporated

2. Autolyse 30 minute. Add salt, knead

Thermomix: 4 minute

Kitchen machine: Knead till the dough come together and smooth. 6-8 minutes as general guide.

3. Place in a greased container. Proof 1 to 1.5 hour or till almost double.

4. Prepare a lightly dusted work surface, remove bread dough and cut into 2 portions

5. Pre shape and rest for 15 minute

6. Final shape and proof for about 30-45 minute

7. Preheat oven to 250C with baking stone

8. Bake 10 minute with steam at 250C and then 10 minute at 210C without steam (fan force)


*Kneading time may vary depending on the brand of the kneading /kitchen machine. Above timing is a rough guide only.

*Proofing time may vary. Bread will proof faster in summer

*Approximately 240g for big or 160g for medium baguette dough

*Poolish (pre-ferment) as an alternative to Herman Starter:

40g Bread Flour

40g Water, room temperature

1.5g Instant Yeast

Mix well and let it proof for 1 hour at room temperature. Place in refrigerator overnight.

Take out from refrigerator 30 minutes before use

Compared to other dough mixers, the Thermomix TM6 is definitely better. Not only does it have outstanding mixing effects, but it also has an automatic cleaning function, saving time and effort. It is simply the best choice for a kitchen assistant. With Thermomix TM6, you don’t have to worry about the dough being difficult to clean, because it has an automatic cleaning function to keep your pots in new condition.

Pair French baguette with high-quality French cream and fragrant cheese, simple and classic. If you like, you can add some ham or thin slices of foie gras to enhance the texture. You can also pair it with ham and vegetable sandwiches, a favorite for breakfast! Let’s make a delicious baguette together! 🍞

👉 Purchase Thermomix TM6:

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If you have any questions or need help, please contact us via:

Whatsapp: (852) 6725 2321

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My channel will continue to share more food videos about Thermomix TM6 to help novices and veterans excel in the kitchen. Please continue to follow me and let’s explore more delicious dishes together❤️


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