Prep Time 1 hr 40 mins
Course BREAD
Servings 10


  • 1 Glass tray


For the dough

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

For glazing

  • 1/2 tbsp water

For the glass tray

  • 1 tsp butter


  • 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.
  • Form the dough into a ball, cover with adamp cloth and place in the oven.Prove the dough using the settingsindicated for proving phase 1.
  • Grease the glass tray. Divide the doughin half. Shape each half into a baguette measuring 35 cm in length and then place the baguettes lengthways acrossthe glass tray
  • Make several diagonalcuts about 1 cm deep in the loaves.Cover with a damp cloth and proveusing the settings indicated for provingphase 2.
  • Brush the dough with water. Place thebaguettes in the oven and bake.


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
Oven functions: Fan Plus
Temperature: 190–200 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 30–40 minutes
Shelf level: 2
Keyword Baguettes, Miele The Cookbook (Baking, Roasting, Cooking)
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