Baguette "For various reasons"

Category: Yeast bread
Baguette For various reasons

Ingredients

room temperature water 200 ml
thick potato broth 150 g
malt 5 g
honey 1/2 tbsp. spoons
wheat flour 480 g
pea flour 20 g
salt 10 g
pressed yeast 12 g
vegetable oil for working with dough 2 tbsp. spoons

Cooking method

  • I wanted baguettes yesterday. But all the recipes that my eyes fell on did not fit me, then something was missing from the ingredients, then for a long time, then you need to dispose of something that is not in the recipe ..... Well, in general, I blinded them from the fact that was by combining elements of different recipes. A sort of compilation. Actually because of this name.
  • All ingredients, except for vegetable oil, are sent to the kneader or HP. I was kneading in a dough mixer. Pay attention - if you make pea flour yourself, be sure to sift it. Although. I sifted it and still quite large fractions got into the dough. But in the end result, they are absolutely imperceptible. Knead for 2-3 minutes at 1st speed, then 5 minutes at 3rd speed. In general, until the normal development of gluten. The dough is soft, clinging slightly to the bowl. At the end of the kneading, pour 1 tablespoon of butter into a bowl, put the dough and roll it there so that it is completely oiled on top and leave alone until it increases 2-3 times. It took me about 1 hour.
  • Knead the dough that has come up, put the oiled rast on the mat. butter, divided into two halves. Form a baguette from each half in any way you like. Put in a baguette bowl, sprinkle with sesame seeds (the dough is slightly sticky, so it stuck well) and leave to rise in a warm place until it increases by 2-3 times. I sent them to the oven after 40 minutes.
  • Preheat the oven to 250 degrees. Place the baguettes in the oven, sprinkle with water. Bake with steam for 10 minutes. Then reduce the temperature to 220 grams. and bake until tender. My total baking time took about 25 minutes and then I overexposed them. So be guided by your oven and core temperature probe.
  • It turned out delicious. The crumb is elastic, baguette perforation is present. The malt gave the crumb a nice creaminess. I will certainly bake some more and try options with sourdough or pulish.

The dish is designed for

2 baguettes

Time for preparing:

3.5 hours

Cooking program:

oven

National cuisine

European

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