Wheat baguettes on ripe dough in the oven

Wheat baguettes on ripe dough in the oven

Category: Yeast bread

Ingredients
Water	255 ml
Salt	1.5 tsp.
Wheat flour	420 g
Dry yeast	1.5 tsp.
Ripe dough *, early cooked	200 gr.

Cooking method

• 1. Put the ingredients in a bread maker and make a rough batch for 1-2 minutes. Turn off and leave for 10-15 minutes.
• 2. Break the ripe adze into pieces and add to the bucket, turn on the bread maker for kneading (program Dough, Pelmeni, just the main mode). Track the kolobok, because the recipe indicates that you need 255 ml of water. I poured, I don’t know why, 225ml. And oddly enough, there was no need to adjust.
• After the main batch, be sure to separate 200 gr. dough and put in the refrigerator.
• 3. Since I turned on the main mode in my HP Binaton 2169, I did the first proofing in HP, and after kneading I took out the dough. She formed two baguettes and put them in a homemade baguette holder **.
• 
• 4. Distance until the workpiece is doubled (it took me about 45 minutes). Make cuts before placing in the oven (optional).
• 5. Preheat the oven to 230 *. Put the baguettes in the oven and bake for the first 10 minutes with steam, then lower the temperature to 200 * and bake until tender, another 15-20 minutes.
• And this is what happens.
• 
• Incision.
• 
• 
• Bon Appetit!

The dish is designed for

2 loaves

Time for preparing:

3-3.5 hours

Cooking program:

bread maker + oven

Note

The basis is taken from the recipe for French baguettes from the book "With bread around the world" from HP Moulinex 600230. Basic recipe for French baguettes: all the ingredients (without ripe dough) can be put into the CP, knead the dough in any program, form loaves manually, distance and bake in the oven. Any additives, replacement of flour in one proportion or another are only welcome.

* Ripe dough prepared for this recipe from Viki.

It is very interesting to read about the old (sour) dough, the author of ROMA:
Wheat bread with old dough dough (BEGINNING)
Wheat bread made from old dough
How I store and prepare old (sour) dough for kneading

** How to do \ "baguette holder \".

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Old dough baguettes (Natali06)

How delicious they are, Ksyusha. I just want to bite off a little. Several questions have ripened at once:
1) Do you have temperature equalization in Binaton in Basic mode? And then, if I have Pelmeni on the mode, then there is no, but on the main one I have 1 hour before kneading.
2) What about sugar, no? And if I sprinkle a little, spoil it, or is it important for the recipe so that there is no sugar?
3) Did you lubricate them with anything? They are so tanned, lovely!
4) When did you cut them - before proofing in the form or before planting in the oven?
5) What do you think, if you bake this miracle on a stone, that is, make a foil mold not in a baking sheet, but on a dough, put the dough, distance it, and then drop it with foil on a hot stone? Or if you make such a shape out of foil on the dostochka, it will not work, the sides from the baking sheet hold the foil so that it does not burst from the dough, right?

[Tanya]

Tanya, I answer:
1) There is no temperature equalization in my bread maker, in general on any program.
2) You can pour sugar. It's just that they don't put it according to the recipe, it's like a French baguette. It's kind of like a basic recipe, without ripe dough, just pour all the ingredients into the HP, knead and you will also get baguettes.
3) This time I did not smear anything, because we were just having dinner, I fed the child, and they already drew approached, from AG in the kitchen it was very warm, although the window was open, we had to quickly put it in the oven. But in general, you can simply grease with water or oil.By the way, olive oil can also be added to the dough or whatever you like. For sweets, with sugar, pour some sugar in water and anoint, there will be a ruddy, sweet, caramelized crust. You can sprinkle with the same sugar, coarse sea salt, sesame seeds, corn flour / grits, etc. Any additives are welcome.
4) I dissected it just before planting in the oven.
5) If you are making plump partitions - sides, then you can put them on the stone right away. But although I made foil in three layers, it is somehow very thin for me, it did not keep its shape normally. Here is an old baking sheet. I want to buy disposable aluminum baking sheets, so they will be denser. Nearby in the store I ran out of rectangular, as if on evil.

If you are piling plump partitions - sides, then you can immediately put them on the stone. But although I made foil in three layers, it is somehow very thin for me, it did not keep its shape normally. Here's an old baking sheet. I want to buy disposable aluminum baking trays, so they will be denser. Nearby in the store I ran out of rectangular, as if on evil.

Listen, right now I remembered, I'm in my household here. magician saw something such a rectangular disposable foil type, you will have to look. And so the foil I also have - not a fountain, so thin, I'm afraid to take it once again. And also my parchment is bad, I bake everything on foil. Lubricating it grows slightly. oil.

I don't have very good parchment now either, before that it was better, this light one. This one is dark and sometimes fried to it. But the bread dough is more or less normal, I sprinkle it with a little flour. What about disposable foil?

Here they are different


You need to choose only for your size. They are plump. Yes, even if two at once - one in one, they can be reusable

What about disposable foil?

You need to choose only for your size. They are plump. Yes, even if two at once - one in one, they can be reusable

Listen, well, that's exactly what happened there. And from it, do you think, you can bend a form for baguettes or should it be made of foil, and then insert it inside this pallet?

Tan, I think from such a pallet you can bend the shape elementary. And just put it on a stone. Everything will hold up well without additional support.

[Ksyusha!]

Very appetizing baguettes, Ksyusha!
It's also interesting to try your recipe. : girl_in_dreams: Can I have a question?
How much ripe dough can lie in the refrigerator - I want to try to bake it with it and compare it with my baguettes.

Ksyusha - the most magnificent loaves, the crumb is tender, so finely porous, for sure it is very tasty, you must try ...

[Marina, Sasha]

Marina, Sasha, Thank you!

Can I ask a question?
How much ripe dough can lie in the refrigerator - I want to try to bake it with it and compare it with my baguettes.

To be honest, I don't even know and Viki does not write anything about this (although it is possible that this was discussed in the topic, but I did not read the topic to the end). I have the largest dough so far (from kneading to kneading) for 4 days.

Thank you, Ksyusha! 4 days is not a little. I will try...

[Ksyusha]

A piece of ripe (old) dough can be safely stored in the refrigerator in a bag for up to 7 days without compromising the leavening properties
And I also have a bread like this: (if you're interested to see)
Wheat bread with old dough dough (BEGINNING)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0

The baguette holder can be made from ordinary foil, as I did (according to the link in Ksyusha's recipe), mine is still alive

Ksyusha, to your health! It's nice that the manual method of making a baguette holder came in handy

[Tatyana]

Tatyana, thank you very much for the links, now everything I need is in one place - and in my Temka too, I don't need to look for a long time.As I read your recipes, so immediately, with renewed vigor, I start to want a combine with a good dough mixer

Tanya, I, with your permission, posted these links in the notes to the recipe, suddenly someone will not scroll the topic further.

OK! Thanks Ksyusha, I hope I helped
And it is better to have a kneader with wide strong hooks, like Kenwood's.Although he jumps from speed, he kneads the dough super well. I just hold it on top with my hand if it jumps, but this is not long in time, and not at all speeds. The dough is thick and spins like a ball.

How they helped! Thank you ! I read you avidly.

And it is better to have a kneader with wide strong hooks, like Kenwood's.

Oooh, yeah, oh Kenwood and dreaming

How much they helped! Thank you ! I read you avidly.

Oooh, yeah, oh, Kenwood and dreaming

And I have a Kenwood meat grinder, it says Pro on it, like a professional one, I also like it so much, my favorite.

[Tan]

Tan, a good electric meat grinder is another meat of mine, right on a sore corn

[Tan]

Tan, a good electric meat grinder is another meat of mine, right on a sore corn

Well, when you are ripe for a purchase, knock, I'll tell you about my own and about the nuances in general. As I carefully chose, I know a lot about meat grinders, and not just by my model, but in general.

Throw your model into my PM. I've already read so much about them and even almost bought LaCuchina 3000 last year. Well, in short, write, if anything, I'll ask you.

Ksyusha, well done! Beautiful baguettes!

[Irina]

Ksyusha, well done! Beautiful baguettes!

Irina, Thank you! Sori, something did not come immediately

Sori, something did not come immediately

Nonsense! We do not sit all day at computers. Family affairs are work, and sometimes there is no time for leisure.