Description
Royal baguette 2013 Ridha Khadher. For the recipe heartfelt thanks to Natalie (Natali06).
Ingredients
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Flour
500 g
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Water
340 g
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Yeast
3 g
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Salt
10 g
Cooking
Mix the flour with water and let stand for 45 minutes. It is necessary for autolysis.
Then add salt, yeast (if compressed - crumble) and manually kneaded for 8 minutes. You can give this business of HP.
Let the dough rest for 20 minutes. Then stretch it and fold 1 time. Let the dough rest again for 20 minutes. And again stretch and fold 1 time. Then put the dough in a container (I covered with foil) and transfer to the refrigerator and allow to ripen for 24 hours.
The dough out of the fridge.
Porous.
Divide the dough into pieces of 200 g, to podcating into the cylinders and let it acclimate for 20 minutes.
On the Internet there are a lot of videos forming baguettes. In principle, nothing complicated. Pagpalit work surface with flour. The dough a little to stretch into a rectangle. Wrap one part inside.
Then wrap the second half.
Then the left hand folded the top part, and pushing the right edge, make a groove, thereby salalima it.
Then folded the dough left hand, and the edge of the right pushing saleblue it.
It turns out that's the sausage. Seam is almost not visible. Then roll out and shape the baguette.
The formed baguettes spread on a linen cloth (I have a regular towel covered with flour) and leave for proofing for 30 minutes. Meanwhile, preheat the oven to 250*C.
Baguettes move to baetica or baking sheet. With a sharp knife make cuts. Cuts must be at least 1 cm in depth.
Bake for 20-25 minutes. The first 10 minutes with steam. If the oven is not steam, put at the bottom of a saucepan with hot water.
Finished baguettes to cool and serve.
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