So, for this recipe you need: strong Flour:500 gr, gluten-10g, dry Yeast, fast-acting-10 g, Water is cold 300 (350) ml Salt 10 gr. The dough I was kneading in the bread maker. Downloadable ingredients according to the instructions for the bread maker. Remember that yeast and salt should not come into contact with each other-the salt slows down yeast. Rastahem and knead the dough to rise 2 times. If no bread machine and used kitchen mixer: Sift the flour, add the yeast (if the yeast bystrodeistviya if no -yeast pre-activated). Add water. On low speed nozzle to interfere with the hook about 2 minutes, then add the salt, increase the speed of the mixer and stir for another 2-4 minutes till the formation of gluten strands. Test: take a piece of dough, stretch it to transparency. If the dough is stretched and not torn, like the membrane -ready. We shift the dough in a lightly oiled container, cover with cling film. The proofing in a warm place for about an hour. If there is no mixer... in a bowl sift flour, add yeast. Make a funnel in the dough, add the cold water. Knead for a few minutes, make sure the yeast is well and evenly involved. Put in a lightly oiled container, cover with plastic wrap. Allow dough to rest 10 minutes. Then add salt and knead the dough until smooth and elastic. Placed on the proofing in a warm place until increase in 2 times in a lightly oiled container. After proofing, the dough abenaim. Divide into 2 equal parts on powdered with flour or fine semolina Desk

Each piece roll out into a rectangle. Start shaping the baguettes, rolling up their long side. When forming the baguettes... you should not just tightly roll them. Every round we would "podyem" each round of dough inside... very Teslenko-tight. The upper roller we imprint in the bottom layer of dough, sealing with your fingers, wrap the next round... remember that we need a baguette of about the same thickness...

So.

It looks like this..

Now hands to equalize the baguette to approximately the same thickness... just roll on the table. Sprinkle the top with flour-semolina.

To put on in advance prepared form for baguettes or ... do the shape of their handles... a Piece of baking paper divide in half by a border. Put it on upside down upside down baking pan to make baguettes easier slipping on a heated baking stone...) If stone is not... just spread on baguettes covered with baking paper with a border in the middle of the pan. The recipe will work without it... Although with the stone, of course, all true...

Spread the finished baguettes on different sides of the border. Put on the proofing in a warm place until increased two times (approximately), covered with a towel or cling film.

Came.

With a sharp knife make diagonal adresim... it is desirable to give the baguettes a few minutes to stand up without the film-towels... to the top a little a little dried out -it will be easier to make cuts.

Bake in preheated to 240S oven on baking stone. By placing the baguettes in the oven, pour 1/4 Cup of cold water or sbryzgivaem profusely with cold water (not baguettes). Bake for 5 minutes, sprayed again with cold water stove. If no baking stone, just put the baking sheets in the preheated oven 240S. Again sprinkle with cold water immediately and after 5 minutes of baking. Bake 10 minutes at 240S. Reduce the temperature to 200C and continue to bake for another 10-15 minutes.

Ready-made baguettes (orientirueshsya in color and sound, pastukov baguettes on the bottom-the sound should be "hollow") spread on the grate, cover with a towel

Ready-made baguette.

Cut...

Well, that's me in the "school" in how many of them did)))