1. French baguette – recipe and history.
In any country and any people have their own bread. Bread is always treasure and pride. In France, such bread is a baguette. Cook, this very tasty bread in your kitchen, you will be satisfied with the result.
⦁ Preparing the basis
⦁ Knead the dough
⦁ Features of the baguette
The Paris baguette is prepared according to the classic recipe, its weight is 200 grams, length is 65 cm, and diameter is no more than 5 cm. Preparing a baguette will take you several hours and a minimum of effort.
2. Baguette manufacturing process.
We pour 170 milliliters of warm water into the bowl – the water temperature is 32-35 ° C. We add yeast to the water at the tip of the knife and leave it for 10-15 minutes. In the meantime, prepare the flour. Sift 250 grams of white flour into the bowl, add a pinch of salt, mix, add soaked yeast to the flour. Stir with a fork or spoon until soft dough is obtained, additionally mix with hands, cover with film and leave the opar at room temperature for 12-16 hours.
After 12 hours, we begin to prepare a test for baguettes.
We pour 500 milliliters of warm water into the bowl, the water temperature is 32-35 ° C. We add 12.5 grams of saf-levur yeast to the water, this 2.5 teaspoons and leave for 10-15 minutes. While we prepare the flour. Sift 750 grams of white flour into a bowl of mixer, add 3 teaspoons of salt, mix. The baguette dough can be kneaded by hand, we use a testomer. After 10 minutes, mix the yeast and start kneading the dough.
Knead the dough, the dough needs to be kneaded well. Transfer the finished dough to a bowl, cover with film and leave at room temperature for proofing for 1-1.5 hours. At the same time, the dough should increase in volume by 4-5 times.