For baguettes we will need the broth. The main thing in this soup - mushroom, leek and thyme. This is a mandatory ingredients! I added more carrots, add onion, celery. Vegetables, coarsely cut, fill with cold water, put on stove, bring to a boil and cook on low heat for 15 minutes, then remove from the heat and allow to cool.

For baguettes we need 175ml of fluid, which is about 150ml of broth + a couple tablespoons of soy sauce. Broth strain through cheesecloth, add the soy sauce.

I used to cook the bread machine baguettes, but of course they can be easy to prepare without her help. So, if you have a HP and it has a function of making baguettes or kneading dough: fold the warm broth, melted butter, sugar and flour with the yeast and some more thyme leaves in a Cup CP and run the program. If not, mix the product in a bowl, knead the dough and put on the proofing in a warm place for about half an hour - an hour before it would increase by 1.5 - 2 times. Now shape the baguettes: dough divided into 4 parts, each level in the rectangle, primina, top, sprinkle with thyme leaves, fold one side about a third, pregiven opposite side top, then as the photo eboracum the dough around your thumbs, turn "rolls", slightly roll out and bake. Long each baguette is approximately 16cm.

I have for HP special baguette shape, You can just put the baguettes in the pan on top of baking paper and send in the oven for 30 minutes at a temperature of about 200 degrees. Be guided by your oven! I sent the baguettes for 30 minutes back to HP.

And that's what the ruddy bogetici happened.