Baguette rye sourdough

Description

These baguettes for me and my family the ideal delicious and healthy bread. The basis is the Alpine baguette from the book of Daniel Leader's Local Breads. Alpine French baguette differs from the more dense crust and crumb structure. What is it delicious and aromatic, due to all sorts of seeds!! Add your favorite combination of seeds and grains. And ready to share with you the recipe and you can to your taste, replace some of the regular flour to whole wheat or to change the proportions of the fillings based on your taste preferences.

Ingredients

Sourdough

100 г
Flour

500 г
Water

350 г
Salt nitrite

10 г
Oat flakes

25 г
Wheat groats

10 г
Flax seeds

5 г
Sunflower seeds

30 г
Pumpkin seeds

25 г
Sesame

20 г
Bran

5 г
Yeast

1 ч. л.
Corn grits

5 г

Cooking

In the evening: Refreshing sourdough: see note above. By the morning 100 g active rye sourdough. Soak oat flakes, wheat, corn grits, flax seeds in 80 ml of warm water.

Morning: Mix the yeast with the water and whip until foamy (about 20 seconds with a mixer), add the yeast. Leave for 5 minutes In a bowl or bucket of the bread machine pour the starter with water, add the flour, then gradually soaked grains and dry ( dry is slightly more than 100g)

Knead the dough for 10 minutes, then leave for autolysis for 15 - 20min. Finally knead the dough, to the good development of the gluten. In the middle of the kneading add the salt. In the photo tried to show the strings of gluten, autopause from the walls of the bucket of the bread machine during kneading. In x/p it takes about 15 minutes.

The dough will be soft, elastic, very pleasant to the touch. Do not add additional flour when kneading. It will be very sticky at first..,.. knead well And succeed, here's a bouncy ball... Lubricate your hands and the bowl with oil, place in it the dough, giving it the shape of a ball. Cover with plastic film. Leave for proofing for 2-2. 5 hrs Focus on an increase in two times. If baked without yeast, every hour do the folding.

So here was our dough after 2.5 hours. Managed to reach the edge of the bowl))

Lightly sprinkle the table with flour and divide the dough into three equal parts. Make the balls. Leave on for 10 minutes under foil to rest. Now formed into baguettes: a lot of videos on this topic. It's best to look. I molded so first make a ball cake, and manually in a circle pull the edges, keeping to the left palm, the right pull, constantly turning clockwise. I rolled out the dough. Love the uneven crumb with large bubbles)).

Stretch into a rectangle, look at the size of your over the meat.

Carefully twist and transfer to a baking sheet with prosyanoy flour, baking paper. Note the folds of the paper! They do not allow the baguettes to spread. It is a kind of bandage. Cover with plastic wrap. Give rise in two times. Approximately 1H. See that the dough does not perestala! If the dough is to press a finger it will slowly bounce back. Not fast and there will be a dent. It will slowly rise! Make cuts at an angle of 45°. Can cut with scissors, easier on me.

Preheat the oven to 220ºС. Leave the baguettes on the paper and placed her in the oven. On the bottom of the oven put a container with a Cup of water or a few ice cubes. (The very capacity for steam to put in advance in the oven.) After 5-7 minutes reduce the temperature to 180 ° C Bake the baguettes for about 25 - 30 minutes until Golden brown. I try not to romanity, and you adjust the crust color to your liking. Finished baguettes cool on a wire rack.

My little lover is very fond of this bread.

If you have a good Mature starter, unable, quite, to reduce the amount of yeast or to do without them. Make a couple of times, folding the dough and increase the proofing time to increase the test twice.

Bon appetite dear!

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