kisuri
Quote: Natali06

Oh how much you said without me
Does everyone have perfect cuts? And did the taste change from this?
I like your baguettes better.
And we write so much because SUCH baguettes are not found on the forum every day. For example, I no longer remember how long I have been trying to get such cuts and almost decided for myself that it will not work out. And then suddenly your baguettes. Of course, it revived the conversation, everyone is interested.
Of course, it affects VERY taste!
Quote: Lyulёk


The most delicious thing about this baguette is the crisp, torn edge of the cut.
Scarecrow
Quote: Natali06

Does everyone have perfect cuts? And did the taste change from this?
Natasha Chuchelka, well, give a discount on the fact that we are not famous bakers. Well, how to fit 7 cuts to 40cm?

I just wanted to tell you how to make better cuts. And not even specifically on baguettes, but in general. If you somehow unsuccessfully said something - forgive me.
Of course, the taste has not changed. Just think - crooked or even. The main thing is delicious. And yours are very beautiful, explosive, as expected!

No, 7 cuts are made on a meter baguette (or 70 cm), I don't remember exactly, in short, on a large one ...
Natali06
lungwort, Sonadora, thanks girls!
Natasha, we are you And do not think that we threw a slipper at you
I also tried for a very long time to bake a baguette with such cuts. And I even baked this one twice, just to achieve such a cut. And when it turned out, I realized that there was nothing complicated about it.
It's good that we are all together, it’s much easier to achieve some results!
Irish, and all the girls and boys : girl_haha: and yet I insist that a good couple also plays an important role. Putting it all together gives such a blast to dough and cuts!
qdesnitsa
I’m on your branch, girls, today I bought Nordic flour, she made some kind of breakthrough in consciousness, now I’m afraid that the domestic one will not bother me, this is heaven and earth, poor wallet
Natali06
Quote: PapAnin

I understood that it was necessary to cut it not spaced, then it was still worth it, during this time the incisions would open a little, and then into the oven.
Or not?
George, if you ask me, then I make cuts and immediately put them in the oven.
Quote: qdesnitsa

I’m on your branch, girls, today I bought Nordic flour, she made some kind of breakthrough in consciousness, now I’m afraid that the domestic one will not bother me, this is heaven and earth, poor wallet
I understand that it is much more expensive. Then the question is, why?
kisuri
Good morning everybody !
Natasha, look how much interest there is in your baguettes, and there are already a lot of questions for you. Let's inject ... Please tell us in more detail which you I took flour - both the first and the second, how do you create steam, and about proofing - how do you do it? Only by time or somehow you see that there is already enough and you can bake?
Natali06
Irishka and all all, good morning! There are no special secrets. Flour is the most common of the highest grade, we have "bogumila". And steam by all available means, but I try to make it as much as possible.
And, for proofing Only in time. The temperature is now stable, what is needed for proofing. But you always have a proofing temperature there
kisuri
That is, you take not two types of flour, but only one, ordinary flour? Well, and legumes, you wrote. Yes?
Natali06
Ir, confused me completely! Of course there are 3 types! Bohumil, manitobu. chickpea (or pea)
kisuri
In! Now it is clear! Thank you !
Sorry, dear, for the lack of understanding, but all the same, I will ask questions as soon as they arise.
qdesnitsa
Quote: Natali06

I understand that it is much more expensive. Then the question is, why?
It is not much more expensive, flour is twice as expensive, we have the usual 30 rubles per kg, and Nordic 67 rubles per kg, but this is in the store near the "side", I will look for hot spots, maybe in the Metro it is cheaper, after that, where the protein is 13, I don't want to put another in bread
lungwort
Girls, tell me who knows. She sent her son to the store for semolina, and he brings a semolina semolina. What is this? Whether it is semolina from durum wheat, or is it the same Semolina from which bread is baked?
Scarecrow
Quote: Sonadora


Natasha, that is, to send the bread that has not yet been settled to the oven?

I didn't see your question right away.I will try to explain it normally and in an accessible way, and not in one language I understand))).
The bread is usually cut right before putting it in the oven. They cut it straight into the oven. The most important thing is to choose the right moment of landing. We distribute the bread so that it rises and increases in volume. The very peak of proofing will be when the bread has just risen to the maximum and will not grow anymore. So we don't need this moment, it's too late. In fact, it has been overridden. With any manipulation (including cuts), this workpiece will deflate. We must not get to this point a bit. It seems that the bread has grown well (usually by 1.5-2 times), pouted, but you press gently and a little with your finger on the dough, and the hole springs and straightens - that's what you need. We cut and put in the oven, let steam. The "explosion" of the dough begins: the steam conducts heat very well (the workpiece heats up quickly), and does not immediately allow the crust to chill. The bread will open well and neatly along the cuts.

And to get a classic baguette, we do not reach the peak of proofing even more than for the regular bread I described above. That's clearer? In this case, we select this necessary moment, when it would still increase, but we will not give it to it, but we will cut it and send it to the oven with steam. In this case, the baguette will perfectly open along the cuts, but the cuts will not be enough for it, because it is still rushing from the inside (we didn’t allow it to grow very much and to the full extent, but it needs to put this “potential” somewhere). Therefore, he will not only open the cuts, but also tear the crust formed between the edges of the cuts and can still in some places along the surface. Look, you can clearly see here: between the edges of the cuts, there are still dough breaks in the center:

Sebastian Movier baguettes
For many bakery products, such tears are a defect (by the way, very common), which indicates that the product was underexposed until the right time of proofing and was put in the oven too early. This is the norm for baguettes. Although there are also baguettes with even and neatly opened cuts, as in my photo in the post earlier. Who does how. But the classics - as Lilya wrote - also with breakers. I hope I wrote it clearly.)))
PapAnin
Quote: Scarecrow

I hope I wrote it clearly.)))

Sebastian Movier baguettes
Natali06
https://www.youtube.com/w...edded&v=OI-WstoakmQ#t=380
I found the video at Gashenka's, At 6 minutes you can clearly see how to make incisions.

And here's another. It seems to me that you can see even better here.
Twist
Natasha, the baguettes are just great !!! Super cuts!
Sonadora
Scarecrow, Natasha! Thank you so much! I will experiment, especially since I have just one loaf, which tends to deflate when I make cuts.

Natali06, Natasha! Sorry to flood your topic.
kisuri
Natasha Natali06!
Thank you! The videos are wonderful! And the one at the beginning. I had seen them before at Gasha's, but now I looked with different eyes. Before, I looked at it and thought: how beautiful, but unattainable ... French, there, professionals, where do we go ... And after your baguettes I began to look at it differently.
While I'm waiting for baguette holders ...
lu_estrada
Natali06-Natasha, PapAnin- Georgy, Lyulyok-Lilia, Chuchelka-Natalka, thank you all very much for the science. Lilia was right - the incisions should be made on the under-spaced test. When I put the ripened dough from the refrigerator on the table, I just touched the dough and got a gorgeous cut, vav. Then I formed the baguettes and set the timer for 50 minutes, but looking after 40 minutes. I realized that it was too late, the dough had stopped and it was completely impossible to make cuts. I put it on to bake, and the baguettes grew and stuck together.
But, very tasty, and especially today wrapped in cling film, infused, rubbery and soft and aromatic. Yummy. Thank you all for the science, now I will know what and how to do. The loss of appearance did not change their excellent taste. We will bake until we succeed. Thanks to Natalochka for the great baguettes.
Sebastian Movier baguettes
Natali06
Luda, thanks for the report! But again the same mistake, the cuts were made well, slightly not across. And what is the weight?
Quote: lu_estrada

We will bake until we succeed.

But this is my opinion!
Quote: kisuri

And after your baguettes, I began to look at it differently.
While I'm waiting for baguette holders ...
Irish, the truth is they say, everything has its time. That's why we are worse than those French!
lu_estrada
Natalochka, I have weighed. The latter, but completely identical to the other two, total 227g.
Natali06
Lyudonka, as for me they are slightly thick. And there is no uniform thickness. And from this, the cuts will be revealed in different ways. And how long did they get?
And once again for the cuts. In that second video, he even drew with a pencil in which part to make cuts. And the blade is relatively hollow in relation to the baguette.
I'm so smart now, and before that I also had a lot of failures. So, Lyudonka, try, efforts and work, they will grind everything!
lu_estrada
Natalochka! It spread them so badly on the proofer. and my thickness is always the same and they never stick together. OK, I ran down and measured the length of the baguette - exactly 40 cm.
Actually, such a story happened to the dough - I kneaded, put it in the refrigerator as always. We had to drive off and the dough was waiting for 24 hours. Gingerbread man has grown to enormous sizes. Maybe that's why the baguettes have grown so much I ground the peas in a herb grinder, we don't have Farina flour on sale, but we sell semolina called Farina, so I used semolina. There is Semolina, but you can't buy 6-7 dollars for 1kg. I took an ordinary bread 4 percent protein, no stronger.
Maybe the semolina so swelled the baguettes, and the dough ripened in a proofer for baking in 30 minutes. not in 50-60 minutes.
I will train until I achieve the desired result and beautiful correct cuts. I bake it once every 7-10 days, we love bread but eat little. The baguettes are amazing and my husband loved it. Thank you, Natalochka, and everyone, everyone for the science.
My son was a great bread master, but he left last year for another world.
Natali06
Lyudonka, my condolences...
Lyudochka, then you just need to learn how to bake so that you are not ashamed in front of him!
Do you have such flour as spelled? Or is it also expensive?
lu_estrada
Natalochka, I measured the baguette length 40 cm and width 7 cm.
Thank you for your sympathy, the pain of such a loss never subsides.
Alla Pugacheva sings - God forbid me to outlive my children ...
Let us live and remember all the departed.
Thanks for the science.
this is what an unused baguette looks like.
Sebastian Movier baguettes
lu_estrada
Natalya, to be honest, I didn’t see, maybe on the internet, but I wasn’t interested, because I don’t know anything about this flour, how and why to use it.
Natali06
Quote: lu_estrada


this is what an unused baguette looks like.
Sebastian Movier baguettes
Not holy pots are burned. Let's learn! And it will be more beautiful than the French!
lu_estrada
That's right, we will, but I just have to, my mother's grandfather was 100% French.
Natali06
Whoa! Now you definitely have nowhere to go! , from our submarine!
lu_estrada
I will learn from you, bakers!
PapAnin
Olega_mama
Quote: dopleta

If Farina is written on it, it’s definitely soft! But that's an Italian term. Solid flour is semolina. I buy this

/]Sebastian Movier baguettes
I've never seen one like this.
Which store did you buy from? I wonder if semolina can be added, it is also from soft wheat almost always.
Natali06
Sebastian Movier baguettes
And this one?
Vasilica
Olega_mama, usually in Prismah, Stockmann there are different types of flour.
What is not available in Babylon, but there are prices.
kisuri
Well, here I am with a baguette holder!
And here's the result:
/ 8743b440fa254b68829d7cbc6eab740b]Sebastian Movier baguettes

We can already say - closer!
I cut two and twisted one.
Thanks to Natasha for the recipe and personal example!
Natali06
Irishkawhat a fine fellow you are! When they talk about stubbornness, it is not about us. We are persistent!
Quote: kisuri


We can already say - closer!
And the second time, it will be even better!
And to be honest, I am very glad that you are in a fighting mood again!
kisuri
Thank you dear!
During this time you have baked so many different miracles - I do not have time to follow! Bookmarks burst. I will slowly enter the regime.
The baguettes are delicious, crispy! And the cuts are torn as they should. I will try again.
zina
Quote: Natali06


Sebastian Movier baguettes

Category:
Yeast bread
Sebastian Movier baguettes
do you think you should not knead in a bread maker?
Natali06
zina, You can also try. If you have a silicone spatula, you have to help. Because the dough after autolysis is already formed, and you still need to distribute the remaining liquid.
zina
just baked, for some reason the cuts did not work
zina
zina
Sebastian Movier baguettes
Natali06
zina, very nice baguettes!
for some reason the cuts did not work
But there was an explosion in them! On that extreme baguette it is clearly visible.But I think you were afraid to make deeper cuts?
zina, have you baked baguettes before?
zina

zina, have you baked baguettes before?
[/ quote]
yes, I started to cut, the dough reached for the blade and I was afraid to cut deeper,
baked baguettes for the first time, but probably read it for a month on various forums, thank you for the explanation and detailed explanations
Natali06
baked baguettes for the first time
zinathen you just huge well done! Reading about baguettes is, of course, good, but until you go through it with your hands, you don't feel your mistakes and your victories, only then everything will work out! But your energy charge and your desire to discover new things are in harmony with me! Thanks for your restlessness!
kisuri
Zina!
These are the baguettes !!! I agree with Natasha's every word. You can learn how to make cuts, but the baguette itself, so beautifully it exploded! And the color! You can hear how it crunches. Taking off my hat !
And so that the dough does not stretch, try to grease the tip of the knife with vegetable oil, well, the knife should be well sharpened.
Well finally!
zina
Quote: kisuri

Zina!

And so that the dough does not stretch, try to grease the tip of the knife with vegetable oil, well, the knife should be well sharpened.
Well finally!
Irochka, thanks for the praise and support
, cut with a blade (inserted into the cork), you really should try to lubricate with oil,
kisuri
Good luck, Zina!
Thanks to Natasha for the amazing recipe!
Natali06
Sebastian Movier!
Agata21
Sebastian Movier baguettes
These are the baguettes.

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