"Instant" baguettes (3 hours before)

Category: Yeast bread
Kitchen: french
"Instant" baguettes (3 hours before)

Ingredients

Wheat flour 500g.
Dry instant yeast 4d.
Salt 10g.
Water (I have serum) 340g.

Cooking method

  • Heat water to 37C.
  • Mix flour, salt and yeast in a bowl or in a mixer bowl, add water and stir with a spoon or mixer spatula until the flour is completely moistened. The dough is coarse and lumpy. Cover with plastic wrap and leave for 20 minutes.
  • Next, knead the dough at minimum speed for 8-10 minutes. I kneaded with knives in a food processor. The dough is soft, smooth.
  • Fold the dough in an envelope, place in a greased container, cover with foil and leave at room temperature for 45 minutes.
  • Then fold the dough again, return to the container and leave for another 45 minutes.
  • Knead the finished dough, divide into 2 parts. Form a baguette from each. The technique can be viewed here:
  • "Instant" baguettes (3 hours before)
  • "Instant" baguettes (3 hours before)
  • Of course, baguettes are not so instantaneous, but, as the author claims, it's almost completely impossible to make them faster. It seems to me that there is no point in commenting on taste here. I have never eaten any tasteless baguettes. And even if with apple-chocolate …hold me seven!!!

Note

Thanks to the author of the recipe Mikhail for the incomparable deliciousness of the bread. 🔗

Tanyulya
Ksyusha, excellent baguettes, you need to do it, it doesn't seem long in time.
Vasilica
Handsome men! So rosy! Mistletoe, thanks for the video, very interesting!
PapAnin
Okasana, I'm already afraid to go into your topics!
I want to try everything! Not enough time for everything
only more and more bookmarks ...
Well, maybe I can try.
Thanks for the recipe! Beautiful baguettes!
Inusya

Ksyunik! "Instant" is just for people like me!
I love everything, quickly and well!
And now I have a baking cloth! So everything is just in time! Super! I ran to put ...
Inusya
Oksanochka!
Here I am! This is the last proofing:

"Instant" baguettes (3 hours before)

And I only got this from the oven:
"Instant" baguettes (3 hours before)

I took up a little amateur performance and:
replaced 50g of flour with rye (I have half a tank of 40-liter ones for nothing!)
and added a teaspoon of dark malt (well, I love it).
Everything else is exactly!
Hell for 230 * - 20 minutes + 5 minutes at 195 * (you could safely hold it for another 5 minutes if you like it hotter).
I was tired of poking before proofing so that the sides of the baguette shape would not creep apart ... I need to come up with something for the future. otherwise my rolled-up newspapers - the whole house stank from the oven ...
CONCLUSION: I will always bake! Already rewrote it in "clean copy"
If there is something to take pictures, I will post the cut later ... if I have time ...

FURNACE ALL !!!
Sonadora
Ksyusha, the baguettes are good! And the crumb!
Omela
inusik, well, you're fast as ... !!!! Well done !!!!!
Quote: inusha

I was tired of poking before proofing so that the sides of the baguette shape would not creep apart ... I need to come up with something for the future. otherwise my rolled-up newspapers - the whole house stank from the oven ...
I'm at the dacha. where there is no baguette holder, I use rolls of baking paper specially allocated for this purpose.
Quote: inusha

FURNACE ALL !!!
ad intended !!!!!
Omela
PapAnin, Sonadora, Tanyulya, Vasilika, Thank you! The baguettes are really decent !! I baked them a lot, but these are in no way inferior to the "long fermentation" ones in taste !!!
Inusya
Quote: Omela

I'm at the dacha. where there is no baguette holder, I use rolls of baking paper specially allocated for this purpose.

so otozh! blunt. collected, collected and threw everything out recently ... interfered, damn it
I will collect again
Inusya
And here is the cut, though still warm.

"Instant" baguettes (3 hours before)
Summary: SUPER baguette with moderately moist crumb,
And yet, what I was worried about - my amateur performances with rye additive and malt - I liked it.
Ksyusha, if you try to do that too, you won't regret it!
The taste resembled exactly 16 kopeck round bread. and the crust is just as crispy.
In short, I will bake both the original and with a rye addition,
otherwise I can’t wait until I use up the rye flour ...
by the way, my flour is white - 1st grade everywhere ...
Omela
Great cut !!! No, I don’t like malt. I don't even put it in rye.
Inusya
aa, well, the tady is clear ... but I’m it - it’s easy! ..
Twist
Oh, how good! Ksyusha
Omela
Marish,
Albina
Instant baguette is very interesting. But I don’t understand in any way how you construct without having a baguette holder? Share from what improvised means and how?
Omela
Albina, Thank you!

Here I showed how I did it without a baguette holder: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170492.0.
Merri
Ksyusha, handsome !!!
Omela
Irina, Thank you!
Tata
Oksana , wonderful baguettes are obtained and not very laborious. I baked them on 1st grade flour with whey. It took only 20 minutes for baking, and even then they were very browned. Cool baguettes. Thank you!
Omela
Tata,
Vitalinka
Ksyusha, take the baguettes and thank you!
It's really quick and easy to do. I will write about the taste in the evening, while they cool down and wait for the eaters.

"Instant" baguettes (3 hours before)
Antonovka
Omela,
Ksyusha, I have a question almost on the topic
Place the workpieces in a greased baguette holder
I bought myself a baguette holder with a hole, but I never used it
Here's one:

🔗



That is, should I wash it, dry it, smear it with oil, put baguettes on it, distance it and then on a stone with it in the oven?
Omela
Linen, everything is as you wrote. Only preheat the stone.

Vitalinka, very beautiful baguettes turned out !! I hope you enjoy the taste.
Antonovka
Omela,
On the weekend I will definitely do it, or I'll try
Omela
Lena, good luck! The technology is very simple.
Vitalinka
Mistletoe, I liked the baguettes, especially my son! One bar went to visit my mother. Thank you!
Omela
Crochet
Ksyu, but without a baguette holder? Will they creep? Thought ... we can luhhe not to risk and mold sintering?

And further, Ksyusha, instead of a stone, I have a baking sheet turned upside down, push the baguettes onto a hot baking sheet, right?
Omela
Kroshik,
Quote: Omela

Here I showed how I did it without a baguette holder: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170492.0.

Forms are not necessary. In the same place, the crust should be crispy on all sides. In the original, the dough was generally divided into 3 parts. Yes, on a baking sheet.
Vitalinka
Crochet, I baked without a baguette holder. What happened, the photo is a little higher.
Crochet
Girls, !!!

Quote: Omela

In the original, the dough was divided into 3 parts.

About the original Niché nina, I have 4 pieces. from 1 kg. flour ...

Quote: Vitalinka

I baked without a baguette holder.
Vitalinochka, Yes ?! And in appearance you cannot say that they were baked without a form !!!

FI put it in the oven, I really don't know how anyone, but for me to push 4 baguettes on one sheet onto a preheated baking sheet is a feat, yes !!!
Omela
Quote: Krosh

but for me to push 4 baguettes on one sheet onto a preheated baking sheet is a feat, yes !!!

I usually take the baking sheet completely out of the oven and transfer the sheet.
Antonovka
Omela,
Ksyusha, not even 2 weeks have passed and I took them. There are no photos, but believe me - it's very tasty - yesterday I already zababahala 2 servings during the day, it's a pity that the crust is not saved later (I keep them in the bag)
Only you can't cut them - the dough is very soft Yes, I made them with potato broth
Omela
Linen, I'm glad you like it!!

Quote: Antonovka

the crust is not saved later (I store them in the package)
Actually, they don't store baguettes. They are baked as much as they can eat in one day, the rest is frozen. Bo next day the taste is certainly not the same.
Crochet
Ksyu, well, the baguettes are already devour eaten, I'm bringing you a huge thank you and a photo shit byxanyuyu (that and that, solely as proof that I really baked them), well, the other did not happen, I just can't keep up with my eaters ... they learned to eat faster than I take pictures ...

"Instant" baguettes (3 hours before)
Omela
Are you crazy ?? I apologize for my Hrant French !! Quickly put the picture ok !!! She hid such beauty, pee-pee.(no decent words).
Vitalinka
Quote: Omela

Are you crazy ?? I apologize for my Hrant French !! Quickly put the picture ok !!! She hid such beauty, pee-pee. (no decent words).
pee-pee-peeeeeeeeee! Urgent photo in the studio!
Vitalinka
Crochet, now!
Crochet
Quote: Omela


Ksyu, are you there ethen ... swing the rocking chair more carefully ... I have already fulfilled all the requirements ... but exceptionallya with fright, yes ... just know ...
Omela
Antonovka
Omela,
Ksyusha, well, I actually know about storage it just happened
Omela
Yeah, we didn't eat right away either. And nothing and the next day went.
Antonovka
Omela,
They go very well - and most importantly, the size of the sandwich is convenient for me

Ugh, I completely forgot - how do you cut them then ??? My dough is soft. Can give them 10 minutes without a towel to stand, and then cut ???
Omela
Lena, I'm cutting with a blade. The husband made the device a specialist, here she showed: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178356.0.
Antonovka
Omela,
I also have this (almost, I have a blade on a stick), but they are too soft - perhaps due to the fact that I rolled them in oil, not flour)

Now I’ll show your photo to my husband - let him think. Asks - what is the other side there?

Omela
Flax, maybe the blade is dull? it must be changed frequently. And the movement should be sharp - whack and you're done!
Antonovka
Maybe, but Ksyusha cuts his fingers so far, I added a question at the top
Omela
The other side is the same. There, in the middle, a slot is cut through and a blade is inserted into the inside. And bolted tight. Any angle can be done, whatever is convenient. Here's a picture from the back end:

"Instant" baguettes (3 hours before)
Antonovka
Omela,
Thank you, my sweetheart!!!!!!!!!!!!!!!!!!!

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