Oat twisted baguettes

Description

The recipe for these scones I found on the website "cooking. ru". Slightly corrected himself. Delicious baguettes, with a delicate crumb and a crispy crust.

Ingredients

Yeast

7 g
Honey

1 Tbsp
Oat flakes

100 g
Water

600 ml
Flour

700 g
Salt

1 tsp
Sugar

2 tsp

Cooking

About 50 ml. of water and 2 teaspoons of sugar, to dissolve yeast. To give up.

Knead the dough of oatmeal, honey, remaining water, risen yeast, salt and flour (650-700 grams). Kneading takes a long time. At least 20 minutes (I'm within 15 minutes of kneading with a mixer, and then 7 minutes by hand). The dough will be sticky (it should be).

The resulting dough cover with a towel and put in a warm place for about 1 hour (should increase about 3 times).

"Unstick" the dough from the bowl and lay out on a heavily floured table. Divide into 4 pieces (the dough is no longer knead, so as not to squeeze out from it air bubbles!).

Each piece gently stretch hands to the length of the pan, twist several times and place on a baking paper (silicone Mat). Sprinkle the baguettes with poppy seeds or sesame seeds.

Bake in pre-heated to 260-270 degree oven for 10-12 minutes, the pan put a bowl of water (to create steam). Then reduce the temperature to 150 degrees, remove form water and bake for another 10 minutes. Cool on a wire rack, no towels.