Unbeatable classic french baguette

Unbeatable classic French baguette

I want to share a recipe for an unsurpassed classic French baguette. You can bake it at home: and enjoy a wonderful taste. The recipe for this baking is not very complex and under the power of every housewife. I tried the home baguettes of my grandmother: and could not believe that they could be made at home. The prepared baguette turns out very fragrant, gentle, with a crisp crust and fluffy crumb.

Ingredients:

Bagato Ore:

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  • 170 milliliters of warm water;
  • a pinch of salt;
  • 250 grams of flour;
  • yeast on the tip of the knife.

Baguette dough:

  • 12.5 grams of yeast (2.5 teaspoons);
  • 0.5 liters of warm water;
  • 3 teaspoons of salt;
  • 750 grams of flour.

Unrivaled classic French baguette. Step-by-step recipe

  1. First of all, we will make a baguette. In a convenient dish, pour warm water (32-35 degrees), pour the yeast on the tip of the knife, mix and leave for 10-15 minutes.
  2. Next, take the flour: it must be sifted with a sieve in a separate bowl, add a pinch of salt, yeast with water and mix - should get a soft, homogeneous mass. The dough can be gently kneaded.
  3. After this, the spoon should be covered with a food film and left for 12-16 hours in a warm place.
  4. After twelve hours, you can proceed to prepare the baguette test. In a comfortable dish, add warm water (32-35 degrees), pour the yeast and leave for 10-15 minutes.
  5. Next, flour should be sifted, add salt and mix.
  6. After ten minutes have passed, yeast with water should be mixed and added to the flour.
  7. To mix all the ingredients, you can use the dough mixer, mixer or knead it.
  8. Mixer, at a low speed, stir the flour and gradually pour in water with yeast.
  9. Continuing to knead the dough, you need to gradually add the prepared sponge. The dough should be carefully kneaded.
  10. We put the mixed dough in a convenient dish and cover with a food film. Cover the dough in a warm place for 1-1.5 hours. During this time, the dough should increase 4-5 times.
  11. The dough that came up, put on a work surface, sprinkled with flour, hands also sprinkled with flour. We knead the dough, fold it in the form of an envelope, wash the excess flour with a brush, transfer the dough into a bowl, cover with a food film and leave it in a warm place for an hour. Dough should be more 4-5 times.
  12. The working surface is sprinkled with flour, we put dough on it, and sprinkle our hands with flour. The dough should be kneaded and divided into five or six parts: it all depends on how thick the baguette you want to get.
  13. We take one part of the dough and roll it into a roll, bending all the corners inward. So we roll all the separated parts of the test.
  14. We take a rolled piece of dough and with one hand raise a little and wrap the edge of the dough, and press the second hand: you need to do this along the entire length of the workpiece. We turn the dough and do the same, but on the other hand, twice in a row: the stock should be shaped like a baguette. With the help of the palms we roll the baguette to the required length.
  15. We cover the baking sheet with parchment paper, spread the baguettes and cover with a towel. Using a water spray, lightly you need to moisten the towel and leave it for 60 minutes.
  16. When the hour has passed, you need to use a scalpel or a blade to make incisions on the baguettes diagonally (the depth of the incisions is 0.5 centimeters) at a distance of 4-5 centimeters.
  17. The oven needs to be warmed up to 240 degrees beforehand, and bake the baguettes to a golden color: about twenty minutes. If you have an oven without a humidifier, then before you put the baguettes, you need to moisten the oven with a spray of water.
  18. Ready to take out the baguette from the oven, put it on the grate and allow it to cool down.

When the baguettes are a bit cold, they can be eaten. The fragrance of French baguettes is simply unbeatable. They can be served with different jams or butter. My homemade love baguettes with garlic: they perfectly complement the first dishes. On the site "Very tasty" you can find other delicious recipes.

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