Today tutknow.ru will tell you how to bake a French baguette at home. And he will also share little tricks that will allow you to get the unique taste, aroma and color for which this type of bread is so famous.
Recipe content:
- Baguette - cooking secrets
- Baguette dough recipe
- Homemade baguette recipe
- Baguette - step by step recipe
- Video recipes
French baguette is a real national elongated bread of French cuisine with an appetizing scallop and an amazingly crispy thin crust. When lightly pressed, it emits an indescribable sound, and a fragrant airy crumb is hidden inside. If you bake it, observing all the rules, you can get an incredible taste of a fresh bun. It is believed that a real French baguette can be tasted exclusively in France, but craftsmen have been preparing it at home for a long time. Since its preparation does not require exotic products, everything is simple and affordable. It is served with a lot of pasta, potatoes or pasta, sandwiches and canapes are made.
Baguette - cooking secrets
- If you know certain subtleties of baking a delicious baguette, then you can bake fresh bread in the morning for breakfast. Because this is instant bread.
- Standard baguette ingredients: flour, salt, water, yeast. There should be no oil in the classic recipe. Sometimes the water is replaced with whey or milk.
- A French baker teaches sifted flour to grind with wet yeast.
- When the lumps of yeast are ground with flour, warm water is added to the products and the dough is kneaded with the addition of salt.
- The flour for baking should be good, premium, and high in gluten (protein).
- The dough is kneaded as follows: it is taken from the bottom, rises and stretches in order to drive the air inside. The procedure is repeated for 15 minutes, until the dough begins to peel off from the hands.
- The kneaded dough is sprinkled with flour, covered with a towel and left for 2-3 hours to come up and increase in volume by about 2 times.
- To form a baguette, the dough is laid out on the table surface with dusty flour, stretched into a rectangle and rolled into a roll.
- The classic size of the baguette: length - 65-70 cm, width - 5-6 cm, height - 3-4 cm, weight - 250 g. folded in an envelope.
- The edges of the dough are sealed so that the roll does not unfold during baking.
- On the surface of the bread with a sharp knife diagonally 5-7 notches are very quickly made at the same distance from each other so that the dough does not stick to the blade.
- The finished baguette is left for proofing for 1 hour.
- Bread is baked for usually 10 minutes at 250 ° C. The oven door will not open because bread is afraid of the cold.
- In industrial production, before baking, the walls of the oven are sprayed with water from a spray bottle; in home cooking, a bowl of water is placed under a baking sheet with bread.
- Classic pastries made from yeast dough are greased with an egg before baking. But this is never done with a baguette. It can only be sprinkled with flour or seeds.
- The readiness of the bread is determined by the knock - it should emit a hollow, hollow sound.
- The loaves are stored in linen bags, so they stale more slowly.
Baguette dough recipe
A simple baguette is renowned for its crispy crust and layered structure, which distinguishes it from a regular loaf. To preserve the layering, there is a specific method of working with the dough.
- Caloric content per 100 g - 262 kcal.
- Servings - 4
- Cooking time - 10 minutes kneading dough, about 2 hours for dough, 10 minutes baking
Ingredients:
- Flour - 500 g
- Water - 300 ml (can be replaced with milk whey)
- Sea salt - 1, 5 tsp
- Sugar - 2 tsp
- Dry yeast - 20 g (2 sachets)
- Vegetable oil - 50 ml
- Sesame or sunflower seeds - for sprinkling on bread
Step by step cooking:
- Combine flour with yeast and mix.
- Add salt, sugar and stir again.
- Pour in water and knead the dough until elastic and out of hand. Leave it under a towel for 2 hours.
- Then knead the dough again and stretch it with your hands into a rectangular layer.
- Roll the dough into a roll and make a few notches.
- Grease a baking sheet with vegetable oil and place the bread seam side down.
- Leave it half an hour apart.
- After this time, dust it with flour and sprinkle with sesame seeds.
- Heat the oven to 230 ° C and bake the bread for 10 minutes.
Homemade baguette recipe
The culinary symbol of France is the baguette. It is easy to get it in almost any supermarket, but it is much better, tastier and more interesting at home.
Ingredients:
- Flour - 500 g
- Dry yeast - 10 g
- Salt - 2 tsp
- Sugar - 2 tsp
- Warm water - 400 ml
- Vegetable oil - 1 tablespoon
Step by step cooking:
- Pour 200 ml of warm water into a saucepan, add sugar, yeast and a couple of tablespoons of flour.
- Stir the food, cover with a towel and leave for 15 minutes until a white foam appears.
- Add the remaining water to the dough, add salt and flour. Pour in vegetable oil and knead an elastic dough. The less it is crumpled, the more porous the baguette will turn out.
- Form long and narrow buns with multiple slanting parallel notches.
- Place the baguette with the seam down on a baking sheet sprinkled with flour, cover with a towel and leave to rise in a warm place for 30 minutes. Heat the oven to 200 degrees and put a container of water on the lower shelf to generate steam.
- Place a baguette on top, which bake for 10 minutes at 250 ° C until golden brown.
Baguette - step by step recipe
Amazing pastries, the most delicate and crispy crust, weightless crumb - a French baguette in the oven. With a cup of freshly brewed coffee and butter it is incredibly tasty …
Ingredients:
- Flour - 1 kg
- Warm drinking water - 650 ml
- Fast yeast - 21 g (3 sachets)
- Salt - 1-2 tablespoons
- Sugar - 2 tablespoons
Step by step cooking:
- Sift flour on a clean table through a sieve and make a small depression in the middle of the slide.
- Pour half of the warm water into the flour into the well.
- Add yeast, sugar and salt.
- Stir the contents with a spoon, without touching the walls of the flour slide. Do this gently until the contents acquire a mushy consistency.
- Begin to knead the food, gradually pouring in the remaining warm water.
- Continue kneading until the dough is elastic and no longer sticks to your hands.
- Form a ball out of the dough. To do this, stretch the dough with your hands into a layer and roll the edges to the center. Turn the lump over with the seam facing down.
- Sprinkle the loaf with flour, cover with a towel and leave in a warm place for an hour.
- When the dough doubles in volume, crumple it again and form the same ball that you put on a baking sheet and make as many shallow cuts as possible.
- Cover it with a towel and let it sit for half an hour.
- Heat the oven to 230 ° C and send the baguette to bake in the middle of the oven for 10 minutes.
- When the bread is crispy and golden brown, transfer to a wire rack and let cool.
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