Bakery, Recipe of the week

Chorizo and Onion Baguettes

Chorizo and Onion Baguettes
THERMOMIX
11 mins
TOTAL
1 hr 45 mins
 
Portions / Servings: 2 baguettes
Auteur: Fannélie Stammégna, Importations Nobelhaus Inc.
INGREDIENTS
  • 200 g onion
  • 2 garlic cloves
  • 100 g chorizo
  • 1/2 tsp. oregano
  • 365 g of water
  • 1 tbsp. dried instant yeast
  • 400 g flour
  • 1 tbsp. salt
INSTRUCTIONS
  1. Put onion, oregano, and garlic in mixing bowl. Mix 5 sec / speed 5.
  2. Add chorizo in thin slices or dices. Sauté 7 min/120°/reverse/simmer for TM5 users (or 7 min/Varoma/reserve/simmer for TM31 users). Reserve.
  3. Without washing mixing bowl, add water and yeast. Heat 3 min/37°/speed 1.
  4. Add flour and salt. Mix 30 sec/speed 5. Do not select Dough Mode as we do not want to knead.
  5. Add onion and chorizo​ ​​mix and chop 5 sec/speed 5.
  6. Place dough in a bowl (the dough should be liquid), cover it with a cloth, let it double in volume for 45 minutes.
  7. Preheat oven to 450 ° F.
  8. Pour dough into the Tescoma baguette mould (see our e-store) or into a mould of your choice previously oiled or floured or mould covered with parchment paper.
  9. Generally,​ this paste is too liquid to be scored. It will "pop" irregularly and this will strengthen the traditional side of this baguette. Sprinkle flour on top and bake for 25 to 30 minutes at 450 ° F.
  10. 10. Let cool before slicing.

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