Description
In France, the word "baguette" means something specific: a true baguette must weigh 320 grams exactly, and it must be exactly seven cuts. The meaning of the incisions to "open" the crust, to make it better and more crisp. As for the number of cuts and depths-length: each Baker incision in his own way is his signature calling card... Well from myself I can add that it's incredibly delicious bread to the home table, which is fit for anything...
Ingredients
-
Flour
800 g
-
Water
500 ml
-
Yeast
12 g
-
Sugar
15 g
-
Olive oil
2 Tbsp
-
Salt
15 g
-
Egg white
1 piece
Cooking
In a large bowl, dissolve in water, yeast and sugar.
Let stand for 10 minutes, until the yeast tapenade.
Sift in the pot (a bowl, pot...) 260g bread flour, add salt. Do the hill and enter the fermenter, stir vigorously with a wooden spoon.
Gradually introduce the remaining flour (whole). Cover the dough with a damp cloth and leave for 4 hours at room temperature.
Spread the dough on a Board and knead for 10 minutes. Vigorously repel: grab a ball with a handful and throws at the Board (table).
Pour two tablespoons of olive oil in another bowl (the saucepan). Put lump of dough, in play to on all sides covered. Oil coats the com and no air can get results in a second fit of yeast takes place quickly and efficiently.
Leave to rise for 2 hours, but we recommend an hour and a half to see: the dough will increase in three times, and not the fact that it is not quickly.))) My half hour ran out.
Divide the dough into 4 parts and form four long cylinder. Put them between the folds covered with flour towels. Cover with a damp towel and leave for another 1 hour.
Preheat the oven to 220 degrees. Mix ground for coating: protein, salt and water. Put the cylinders on the baking sheets, placing at a distance from each other. Cut diagonally with a knife and grease them with the mixture so that the mixture into the incisions.
Put in preheated oven and bake for 20-25 minutes until Browning. If you knock on the surface zarumyanilsya baguettes, you get a ringing sound. Take a stick and poke a baguette at the incision to stick entered into a "stem". If it is dry, it can be removed.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.