Description
They say every Frenchman eats 1 baguette a day in France, even every year there is a competition for the best baguette, the winner gets 4,000 euros and the right to feed the presidential family during the year. A very interesting contest, the requirements for baguettes serious - important, and the size and weight, and the crunch and the cooking method. Now, in 2008, won the 28-year-old Ani Boobs (Anis Bouabsa), who did not keep the recipe a secret, and told him who came into the bakery the girl and she posted on the forum, and I am sharing with you. But I warn you, it is not fast, will have a day to wait, but worth it!
Ingredients
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Flour
500 g
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Yeast
0.25 tsp
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Water
375 ml
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Salt
1.5 tsp
Cooking
For starters, you just need to mix all the ingredients and cover the bowl with film. Leave the dough at room temperature for 1 hour for fermentation. For the hour of his need, 3 times folded envelope with an interval of 20 minutes. The dough is very wet, and I want to add flour, but that's the whole joke, nothing more to add no need.
So the dough looks like after mixing all the ingredients.
And so when folding.
After the last one, the third folding bowl with the dough wrap and put in the fridge for 21!!! hour. Handy to have the dough in the morning to the next morning to start baking.
Take out the dough from the refrigerator and divide it into 3 parts, allow dough to warm under foil at room temperature for 1 hour.
Here are the bubbles visible on the surface.
Next, begin to shape baguettes in a standard way. The dough sticks much, so minimally sent the flour over the surface, it is important not to overdo it. Formed from pellets of the rectangles, fold one side, then the other, making a hollow in the center, semipaved it, spread the baguette seam side down, hands give the baguette to the desired length.
Allow the baguette to rest for 45 minutes. I have they are not the same, but prettier and you do the same.
Now you need to prepare the oven. Bake the author advises at 250 degrees with steam for 20-30 minutes, well if you have a baking stone. I have the oven pre-revolutionary, even a degree is not showing, so I warmed her as much as possible, to the bottom put the old form and poured into water. Steam will provide a nice crust, the baguettes at the competition, the crust is very browned, almost black at the ends. That's how the baguettes look before the last stage.
And so ready. The crust is not solid, but very crispy and the crumb-rubber, well, delicious!
Here you have some "crunch French bread". Bon appétit!
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