Prep Time 2 hrs
Course BREAD
Servings 10


  • 1 Baking tray or universal tray


  • 21 g fresh yeast
  • 270 ml water | cold
  • 500 g plain white flour
  • 2 tsp salt
  • 1/2 tsp caster sugar
  • 1 tbsp butter | soft


  • Stir the yeast into the water to dissolveit. Add to the flour, salt, sugar andbutter and knead for 6–7 minutes untilyou have a smooth dough.
  • Shape the dough into a ball and place itin the oven in an uncovered bowl. Proveaccording to the settings in provingphase 1.
  • Divide the dough in half. Shape eachhalf into a baguette measuring 35 cm inlength. Place the baguettes across thebaking tray or universal tray and scorethe dough several times diagonally to adepth of 1 cm.

Automatic programme:

  • Start the Automatic programme andplace the baguettes in the oven.


  • Prove the dough using the settingsindicated for proving phase 2. Thenbake.


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
Oven functions: Moisture Plus + Fan
Temperature: 190–200 °C
Booster: Off
Pre-heat: Off
Crisp function: after 15 minutes On
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)
Keyword Baguettes, Miele Moisture Plus The Cookbook
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating