Molen de Hoop Baguette Mix 500 g
This white wheat bread mixmakes it easy to bake authentic baguettes at home. Top the baked baguettes with your choice of fillings for breakfast or lunch, serve them as a side at dinner alongside a hearty homemade soup, or slice them into smaller pieces for dipping at your next gathering. However you choose to serve these fresh-baked baguettes, they’re sure to be a hit. There’s nothing quite like the aroma of freshly baked baguettes straight from your own oven.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes effortlessly, while the durable construction resists warping even at high temperatures. Ideal for layer cakes, sheet cakes and more, it’s a reliable choice for home bakers and professionals alike.
Recipe for 4 small baguettes: 500 g Molen de Hoop Baguette Mix, 15 g fresh yeast (or 7 g dry yeast), and 280 g water.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes, pastries, and confections with ease, while the durable construction resists warping even at high temperatures. Ideal for home bakers and professionals alike, the pan promotes uniform browning and effortless cleanup, making it a reliable choice for everyday use or special occasions.
Method
1. Prepare the dough in a bread maker using the ingredients listed above.
2. Immediately after kneading, divide the dough into four equal pieces.
3. Gently shape each portion into a long, tapered loaf.
4. Let the pieces rise, covered, for 30 minutes.
5. Shape each piece into a baguette.
6. Transfer the shaped baguettes to baguette trays or onto baking paper.
7. Let the loaves proof for 90 minutes at a warm 26°C.
8. Preheat your oven to 220–230°C.
9. Using a sharp baguette knife, make three light diagonal cuts across the top of each loaf.
10. Bake for 20–25 minutes, adding a bit of steam for a crisp crust.
Once done, your fresh, home-baked baguettes are ready to enjoy. Bon appétit!
About Molen de Hoop
Molen de Hoop is a towering windmill constructed in 1850 by H.B. Meyer and later guided by the Pijnappel family, who have nurtured its legacy for generations. In September 2014, Jan and Henriëtte transferred the expanded business, Grutterij-Molen “De Hoop” Oud-Zevenaar, to the current managers:
Frits manages the milling and bookkeeping, while Maaike oversees day-to-day operations and curates a range of premium ingredients and gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the wheels turning.
Today, the mill supplies premium raw ingredients such as flour and meal, plus convenient bread mixes and cake mixes that are popular with hobby and professional bakers alike, many of whom shop through Baktotaal.
Specifications
