Description
The baguette is the symbol of France, became widespread after the adoption of the law prohibiting work until 4 am. This is a bakery product with a hard crust and soft inside requires much less time lifting and cakes than the traditional round bread. Allowing bakers to have time to prepare the Breakfast for their customers. I would venture to offer you my baguette that has taken root in our family. For lovers of large "holes" in the bread.
Ingredients
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Flour
800 g
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Rye flour
25 g
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Yeast
12.5 g
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Water
525 g
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Salt
15 g
Cooking
Prepare the dough. Take a container with a lid, yeast (2.5 g) dissolved in water (175 g), add the whole rye (25g) and part wheat flour (150 g), mix well, cover and leave overnight in the fridge.
In the morning the dough add all the remaining ingredients (flour - 650g, water - 350g, yeast - 10g), except for salt. Mix all the ingredients until smooth.
The obtained mixture or domesitc in the bread maker, or by hand (10-15 min), salt is added approximately 5 minutes before the end of the kneading, when the dough becomes smooth.
To shift the dough in a container, sprinkle with flour and cover with a towel. Leave at room temperature for 1.5 hours.
Look at the structure became coming up the dough! Take for shaping baguettes. Divide the dough into 4 equal pieces (better to take the help of weights, every baguette will be grilled the same).
Take one of the resulting pieces of the dough and not very zealous, palm straighten it out into a rectangle.
The upper part of the rectangle are folded to the middle and press the edges with your fingers.
Also come with the bottom part.
The resulting design folded in half, edges well suscipiam.
All future frames for acquiring the right shape, cover it with a towel and leave to rest seam side down on the sprinkled surface for 1.5 hours.
So did the other three parts.
Here is the baguettes after proofing, do each with three cut sharp knife. In the oven put a bowl of water, cake pan, all warm up to 250g.
On a hot pan to shift the baguettes, this case is quite troublesome, because the dough was soft, I helped myself with a wooden spatula. Send in the oven for 15 minutes.
The baguettes are ready leave to cool under a towel on the grill or better in a wicker basket. Who cares, baguettes can be frozen. To do this, bake for 10 minutes until Golden brown. Food processor, not defrosting, in a preheated 200 gr. the oven 10 min.
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