Description
French baguette is a delicious airy bread with a crispy crust and soft inside.
Ingredients
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Flour
450 g
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Water
250 ml
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Yeast
8 g
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Salt
1 tsp
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Olive oil
1 Tbsp
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Sugar
1 Tbsp
Cooking
Dissolve yeast in warm water or warm milk, add 1 tablespoon of sugar, sift 2 tbsp flour, stir, cover and leave for 10-15 minutes.
Sift the flour in a deep bowl, add salt, mix well.
In the middle make a hole and pour the oil.
Add the yeast mixture.
Knead a smooth dough.
A bowl of grease and put it the dough. Cover the dough and leave for proofing in a warm place for 1-1.5 hours.
The dough should double in size.
Work surface sprinkle with flour and put the dough, to press down it.
Divide the dough into 2 equal pieces.
Not using a rolling pin each piece with hands to form a rectangle.
You can coat the dough with butter and fold the envelope, putting it in the fridge for 15 minutes and then again to form a rectangular layer. I just formed layer.
And not tightly rolled into a roll.
Roll to roll, as it were, a little "pulling" to the sides. The length of the baguette should be about 65 cm, but you focus on the size of your baking sheet. Then with a sharp knife make slanting incisions and sprinkle with sesame seeds or as I peeled sunflower seeds.
Leave for 30 minutes.
Heat the oven to 220 degrees. On the lower level of the oven put a bowl of water, bake 7 minutes, reduce the temperature to 175 degrees and bake for another 30 minutes.
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