Description
Beautiful and original molding French baguette
Ingredients
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Flour
500 g
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Salt
10 g
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Yeast
2 g
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Water
270 ml
Cooking
Sift flour, add dry yeast and salt, mix thoroughly. Pour water and knead the dough using a mixer with a hook attachment, a bread machine or by hand. It may seem that the dough is too tight, but don't be tempted to add water. Knead the dough for 10 minutes.
Form the dough into a ball, oil it lightly with vegetable oil, place in a bowl and carefully close the foil so the dough is not weather-beaten. Leave the dough overnight at room temperature for 12 hours.
In the morning a little propylite the table with flour and ebonite the dough, then podckajite into a ball. Divide the dough into 4 parts. If oven allows, you can make the baguettes were longer, then divide into 3 parts.
Each part form a ball. Roll out each ball into a rectangle about 15x20 cm
First, one long part of the rectangle to wrap to the middle, then a second.
The edge of his palm in the center make a hole.
Fold again along the length and a good zasypnica region.
Roll the baguettes desired length. I got 35-40 cm On the baking sheet make a crease from the baking paper or silicone Mat, transfer the baguettes, close tightly with the tape (the baguettes very quickly objetivos!) and leave for proofing for 2-3 hours until they increase in size by half.
After proofing with scissors make cuts at an angle of 45 degrees.
And form the "tail of the dragon", as shown in the photo. Firmly push the corners of the dough for the baguette, so they are not turned during baking.
Bake at T 230C until Golden brown, about 20-25 minutes. Ideally, it is necessary to bake on a special stone with steam. I'm just in a cold oven, put the empty baking pan upside down and on the bottom of the oven - an empty container with a thick bottom. Preheat the oven on the hot cookie sheet put cookie sheet with bread in a container and pour hot water. Immediately close the oven and bake until tender. The result is a thin crispy crust and delicate crumb.
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