Description
For the production of the baguette French Baker Jean-Pierre Cohier was awarded the title of best producer of baguettes 2006. After reviewing the materials about this, I learned that the competition for the best baguette in Paris are held almost every year. Winning the competition gives the right bake for 25 baguettes every day for the President of France for years (and, of course, a cash prize).
Ingredients
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Flour
360 g
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Water
240 ml
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Sugar
2 g
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Salt
7 g
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Yeast
5 g
Cooking
Dissolve the yeast in warm water sift flour, mix with salt and sugar.
Add yeast water to flour mixture and knead the dough. Cover the bowl with the dough with a towel and place in a warm place when the dough rises, pierce it in several places and leave to rise again. Once the dough has risen a second time, again to pierce it in several places, tighten the container with the dough with cling film and leave in the fridge for 2 days.
The dough after proofing in the refrigerator.
After two days of "rest" in the fridge, the dough spread on a floured table and leave to rest for 10 minutes.
After forming the baguettes. With each part of the dough forming a rectangle, after the upper edge is folded around to the middle, then the bottom edge is folded around the middle. Suscipiam the resulting seam and a little ride on the table, forming the baguette.
Put the baguettes on a baking tray, make cuts. Cover with a towel or foil and leave in a warm place, to increase the baguettes.
Preheat the oven to 250C. Put the baguettes into the oven and reduce the temperature to 230C. The first 10 minutes often sprinkle the walls of the oven with cold water from a spray bottle. As soon as the loaves are Golden in color and had the amazing smell of bread, take them out of the oven. Put on the grill and let it cool down completely.
Incredibly flavorful, with a crispy crust and soft crumb baguettes are ready. The recipe was peeping at vicky.
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