Description
Original name of pâte fermentée Baguettes. Very simple and easy recipe for the lovers of fresh homemade cakes! A minimum of components and physical effort, but the result is simply stunning - so rich in their flavor and taste! I invite You to explore not only the recipe, but the method of shaping baguettes and little tricks of baking. The recipe is very grateful to Michael-crucide from LJ.
Ingredients
-
Flour
500 g
-
Salt
10 g
-
Yeast
2 g
-
Water
270 g
Cooking
Mix the flour, yeast and salt. Weigh the water.
Immediately pour all the water into the flour mixture and knead the dough, which will be really cool, and if you want to add water, avoid the temptation.
Roll the dough into a ball and place in a container greased with vegetable oil odourless. Cover with a towel (it's better to tighten with cling film, because I have formed a light crust!!!) and leave for 12 hours at room temperature. I did it at night.
12 hours.
Punch dough down and divide into 3 parts. Our oven is not allow to make the baguette longer. The weight of each piece of dough I got about 255 g
Roll each piece of dough into a ball, cover with cling film and leave for 10 minutes to rest.
Pagpalit work surface with flour and place on a piece of dough. Spread the dough into a rectangular piece 12h15 see
Wrap the long side inwards so that the edge rests a little farther from the middle.
Top wrap on the other side.
Lightly pressing the edge of the palm, make a groove in the middle
Rolling the dough in half so that its surface is taut. Large fingers hold the bottom edge of the dough, the rest wrapped. Flour should be quite a bit, so the dough doesn't stick to the surface if its going to be much, the batter will slip off.
Base of the palm to seal the seam.
Roll out baguettes to desired length. I see 35 as the bread, and baguettes in particular, it is recommended to bake, laying them on a hot stone (special for bread), and I don't have it, then I placed the baguettes on a baking sheet smaller than my main, the size of which made baking paper.
Cover the baguettes and put on the proofing for 2-3 hours, until the bread doubles in volume. Here's the result.
To turn on the oven at the temperature of 230"C, in which to place the main pan, to warm it up. Below to place an empty container (I have a thick aluminum pot) for water. With these 2 tricks baguettes evenly baked, forming a beautiful and crispy crust and an amazing crumb. When the oven is well warmed, put into the main cookie sheet baking sheet with the baguettes on the surface of which is pre-make oblique cuts with a depth of 1 cm (I have made them falsetas). In a heated capacity to pour 300 ml of water (immediately formed pairs).
Bake for 20-25 minutes until Golden brown. I poured one more time water. Be guided by your oven, because all of them are different!!! Finished baguettes to cool on the baking sheet that they were baked, for 30-40 minutes, covering them with a towel.
It is very tasty and flavorful!
Piece!
Help yourself!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.