Epi baguettes on old dough

Category: Yeast bread
Epi baguettes on old dough

Ingredients

Old dough
wheat flour 250g
water 250g
fresh yeast 2g
salt 2g
Dough
old dough 504g
wheat flour 500g
water 237g
fresh yeast 5g
salt 13g
chickpea flour 10g

Cooking method

  • Old dough
  • Mix all ingredients well. Leave at room temperature for 2 hours. Then move to refrigerator for 1-2 days.
  • Main dough
  • Mix all ingredients, except for salt, in a food processor until smooth, elastic mass .. Then add salt and knead for another 7-10 minutes.
  • Transfer the dough to a container and let it rest for 90 minutes. During this time, stretch the dough - fold once every 45 minutes.
  • After 90 minutes, put the dough on the table, divide into 4 parts, tuck into rolls (cylinders) and rest for another 20 minutes.
  • Epi baguettes on old dough
  • Then form a baguette from each roll.
  • Leave for proofing on a linen cloth for 1 hour (45-50 minutes is possible)
  • Epi baguettes on old dough
  • Then transfer the baguettes to a perforated sheet, make cuts with scissors. Lay out in the form of a spikelet.
  • This is clearly seen at 6.29 minutes.
  • Bake in an oven preheated to 240C. First 10 minutes with steam. Then release the steam and bake for another 20 minutes, until the desired crust color.
  • Cool the finished baguettes.
  • Epi baguettes on old dough


celfh
Oh, how beautiful and interesting !!! Bravo!
Natali06
Tanyush, thank you!
Crochet
Natulechkaaa, !!!

What are you clever !!!

Natali06
Quote: Krosh

What are you clever
Pasiba,Innuska!
I wanted to cook them for a very long time.
Crochet
Quote: Natali06

I wanted to cook them for a very long time.

Lo and me homalla !!!

But first and even without talking bun, yoghurt, yes ...

Epi in line !!!
MariS
Natalka, what a smart girl you are! Very beautiful baguettes!
I watched the video - I was inspired, so cleverly the master sculpts them ...

And Mariska Twist has almost the same molding of the baguette - very similar, only the recipe is still different.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170857.0

How beautiful and delicious! Well done, Natasha!
Natali06
Marishenka, thanks!
Well, what am I a smart girl ??? I just do what I like.
Quote: MariS

And Mariska Twist has almost the same molding of the baguette - very similar, only the recipe is still different.
I really love Marishka's No Epi recipes, like all baguettes, are so different. So I put the dough on one recipe, and baked a completely different one ... So I have one more in stock.
MariS
Quote: Natali06


So I put the dough on one recipe, and baked a completely different one ... So I have one more in stock.

Just like mine today - for half a day I wondered what kind of bread to bake.
I was going to bake your baguettes, but alas, I wanted bread for dinner ... and baked Epi's baguettes for Marishka.
I'll get to yours too.
Natali06
Quote: MariS

Just like mine today - for half a day I wondered what kind of bread to bake.
.
Marish, yes ... Here we ate in the store before, and did not bother, but now no! we are in thought
Twist
Natasha, the baguettes are wonderful!
But Epi, like all baguettes, is so different
Natasha, that's right. Epi is a form, and they are baked according to a variety of recipes. And they are molded in different ways too. The main thing is that in the end they look like a spikelet.
barbariscka
How cute, you can tear off and eat like buns. And on the old test it always turns out well.
Natali06
Marisha, Vasilisathank you girls!
Marish, but I really liked these baguettes. So conveniently with them Cut, and always beautiful
Quote: barbariscka

you can tear off and eat like buns.
Vasilisa you are right to 100!
Sonadora
Natasha, what a beautiful bread and how airy!
Albina
Natalia, I really like the bread on the old dough. I will have to try such baguettes. Epi baguettes on old dough Now I put the bread on the old dough in the HP. In the morning I'll be with fresh bread.

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