Bread baguette is associated with many in France.And this is no accident, because this bread product of elongated shape has long been popular in many French-speaking countries. Today, the baguette is widespread throughout the world, which is not surprising, because its golden crisp and loose white flesh, along with the salty taste leave no one indifferent.
French bread baguette can be easily baked andhome conditions, as in this process there is nothing difficult. There are many recipes for making this bakery, but they all have almost the same ingredients and differ only in the method of kneading the dough. If you want to regularly delight yourself and your loved ones with delicious bread, you can be sure that after a couple of attempts you will be able to cook a real delicious baguette with a soft heart and a crispy crust.
Bread baguette: recipe
To bake this French bread, we need the following ingredients: 6 cups of flour, one tablespoon of salt, two teaspoons of dried yeast and two glasses of warm water.
Begin cooking dough. Mix a quarter cup of flour and a half cup of lukewarm water, then add the yeast and allow them to separate. When the foam begins to form, the opara is ready.
Mix the remaining flour with salt in a deep bowl. To do this, use an ordinary whisk or a mixer with a nozzle in the form of a hook. Add to the flour loose yeast.
We continue to stir the dough, gradually addingIn it some table spoons of water. After the dough becomes homogeneous and there is no water around the edges of the bowl, stop stirring and let it stand for a few minutes.
We continue to interfere with our dough. It is necessary that it becomes sticky and freely separated from the edges of the dish. To do this, either add a little water or flour.
Добившись нужной консистенции, не we stop, and we mix for another 10-15 minutes (if you do it manually) and a few minutes (if you use a mixer). This is necessary so that the necessary gluten appears, and the ingredients are well mixed.
After that, sprinkle a little flour dough,Cover with a dry kitchen towel and leave to rise in a warm place. After the dough volume increases about three times (as a rule, it takes about two hours), manually crush it, cover the dishes with cling film and let it rise again. When the volume doubles, we crush again and leave it to rise again.
Итак, самый сложный и долгий этап приготовления the test is completed, and you can go directly to the formation of our future bread. Divide the resulting dough into several parts, roll it into a long rectangle, and roll it up as tightly as possible into a tube, pinching the ends. We lay out the loaves on a pre-greased baking sheet and lightly sprinkled with flour and let our bread product rise for the last time, leaving it for 40-50 minutes. Then do the notches on the loaves with a knife and send the baking sheet to the oven or the bread machine preheated to 230 degrees for 10 minutes. After that, reduce the temperature to 170 degrees and bake another 20 minutes. Our bread baguette is ready! Serve it on the table as soon as it cools down.
