Description
And now the symbol of Paris (according to the French) - the baguette! Welcome!!! Today we can buy baguettes almost in any supermarket. But why sometimes the crust of these baguettes are not crispy, crumb – white, tasteless, homogeneous and dries quickly. The thing in the original technology, which involves the preparation of bread as quickly as possible. But the real French baguette, as we know, this is a crispy flavorful crust and crumb krupnozubchatye. This can only be achieved long special technology of making the dough, and the dough is prepared to leaven instead of yeast, improves the quality of the finished product. Thanks for the recipe Michael (crucide).
Ingredients
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Sourdough
50 g
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Water
325 g
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Flour
435 g
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Salt
10 g
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Vegetable oil
Cooking
Mix the yeast, 175 g of water (prokipyachennuyu and chilled), 135 g of sifted flour, cover and leave at room temperature for 8-12 hours at night.
The finished dough.
Rabbanite the dough with the remaining water until smooth.
Add the flour, mix and leave for autolysis 30 minutes.
Add salt and knead the wet dough to medium gluten development (10-15 minutes per CP).
Put the dough in a greased bowl and leave to ferment at room temperature.
During fermentation, the dough should be 3 times (every 30-40 minutes) to fold. To do this, lay it on a floured surface, stretch into a rectangle and turn like a business letter 3 times horizontally and then vertically.
Each time the dough will become more elastic, you will see how it develops gluten - the bubbles on the surface of the dough. Fold the dough one last time and leave for 2 hours at room T, and then remove overnight in the refrigerator.
Morning to shape and bake baguettes. From this dough you can make 3 baguettes for 35 see of Course, ideally, they should be 60-70 cm, but in a home oven to achieve this is unrealistic ))). The dough is wet, sticky, so working on a floured surface. Each piece of dough stretched into a rectangle.
Turning from one side to the middle,
And on the other side. As a business letter.
Suscipiam seam
And roll out a thin roll (diameter approximately 3-4 cm).
The reserve should stay on the table (sprinkled with flour), no setting for 1.5 hours. let the crust Severinets - then it will be easier to make cuts. It is desirable that the kitchen was warm.
To transfer the baguette on an inverted baking sheet (I have a sheet for baking cookies), covered with baking paper. To make cuts with a razor blade or sharp knife.
A baking stone pre-heated for 30 minutes to 230-240S. I use a cast iron skillet or (for long products) ceramic tiles of conventional building shop for 50 p. (save the family budget). Not necessary to buy the granite, it is quite suitable conventional ceramics for floors (or terracotta), as long as the oven got.
The thicker the stone the longer it warms up. For ceramic tile 20 minutes is enough. Bake the baguettes, and indeed any hearth bread on a metal baking sheet is unlikely to succeed. The middle will be baked, and the bottom of the product will burn. The stone allows you to align the temperature in the oven (especially gas), and helps the bread evenly grilled, giving heat during baking.
Quickly throw billet pan (with paper of course) on the stone and bake for about 20 minutes (the first 10 minutes with steam) at up to 230-240 With gustatorial crust.
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