{"id":1222,"date":"2014-02-03T12:41:58","date_gmt":"2014-02-03T10:41:58","guid":{"rendered":"http:\/\/kplprod.com\/wp\/?p=1222"},"modified":"2014-12-24T17:59:23","modified_gmt":"2014-12-24T15:59:23","slug":"easiest-way-french-baguette-recipe-thermomix","status":"publish","type":"post","link":"https:\/\/kplprod.com\/wp\/blog\/2014\/02\/03\/easiest-way-french-baguette-recipe-thermomix\/","title":{"rendered":"The Best & Easiest Way to Make Real French Baguette Bread at Home [Thermomix recipe]"},"content":{"rendered":"

It has been a long time since I posted my last recipe but\u00a0believe me, you won’t regret to have waited so much, especially if you love the traditional French Baguette like I do because today, you will learn how to make a real French Baguette like in Paris! Oh-la-la…<\/p>\n

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The history of the Baguette<\/span><\/h2>\n

If we can trust Wikipedia<\/a>,\u00a0the word “baguette” was not used to refer to a type of bread until 1920\u00a0but what is now known as a baguette may have existed well before that. The french word simply means “wand” or “baton”, as in\u00a0baguette magique<\/i>\u00a0(magic wand).<\/p>\n

Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette<\/p>\n

A less direct link can be made however with deck ovens, or steam ovens. (Deck\/steam ovens are a combination of a gas-fired traditional oven and a\u00a0brick oven)\u00a0The first steam oven was brought (in the early nineteenth century) to Paris by the Austrian officerAugust Zang, who also introduced the\u00a0pain viennois<\/i>\u00a0and the\u00a0croissant<\/em>, and whom some French sources thus credit with originating the baguette.<\/p>\n

An unsourced article in\u00a0The Economist<\/a><\/i>\u00a0states that in October 1920 a law prevented bakers from working before 4 a.m., making it impossible to make the traditional, round loaf in time for customers’ breakfasts. The slender\u00a0baguette<\/i>, the article claims, solved the problem\u00a0though France had already had long thin breads for over a century at that point.<\/p>\n

The rest of the account remains to be verified, but the use of the word for a long thin bread does appear to be a twentieth century innovation.<\/p>\n

The Recipe of the French Baguette with Thermomix<\/span><\/h2>\n

For this recipe, we will use Thermomix, one of the best kitchen appliance that you can have. It will save some much time and efforts in the Kitchen, and even money… If you don’t know Thermomix, have a look at\u00a0Vorwerk’s website<\/a>\u00a0and choose your country. In the USA, you can get it form Amazon. I’ll offer an \u00a0alternative to the steps with the Thermomix at the end of the recipe.<\/p>\n

Ingredients (4 baguettes)<\/h4>\n