Baguette "Southerner"

Category: Yeast bread
Baguette Southerner

Ingredients

Ripe dough
wheat flour 300g
rye flour 30g
water 330g
fresh yeast 3.3g
Dough
ripe dough
wheat flour 600g
rye flour 70g
water 320g
salt 20g
liquid malt (molasses) 1h l.
fresh yeast 20g
Additives
black olives 50g
Sun-dried tomatoes 50g
italian herbs 2h l.

Cooking method

  • Ripe dough
  • Mix all ingredients until smooth. Refrigerate for 24 hours.
  • Dough
  • Dissolve the malt (molasses) in water, then dissolve the yeast here. Then add all the ingredients except salt and knead for 12 minutes. Add salt and continue kneading for another 3 minutes.
  • After the end of kneading, divide the dough into 3 equal parts. Add additives to each part by hand. Each one is different.
  • Then place each part in a container, cover and leave to rise for 90 minutes. Stretch-fold after 45 minutes.
  • After 90 minutes, form a baguette from each part. (Weight about 300 g)
  • Place on a linen cloth dusted with rye flour, seam up. Cover with foil. Leave to rise for 30 minutes.
  • Meanwhile, preheat the oven to 230C.
  • After proofing, transfer the baguettes to a baguette maker (or a shovel if baking on a stone). Make incisions.
  • Bake for 30 minutes. First 10 minutes with steam. Then remove the steam. Continue baking. Cool the finished baguettes.
  • Baguette Southerner
  • Baguette Southerner
  • Baguette Southerner
  • Baguette Southerner
  • Baguette Southerner

Cooking program:

oven

ang-kay
NATASHKA !!!As always "brain explosion"
Natali06
Oh well, what kind of "explosion" is there, so-so, modest baguette
Admin
Natasha, GREAT !!!
Natali06
Tanyushka, thank you!
Twist
Natashawhat handsome men! Well done!
Natali06
Marishenka, thank you dear!
Sonadora
Natashawhat a wonderful sunny bread! Some tears in the cuts and a crust worth something!
Natali06
Manyashik, thank you dear!
Natalyushka
Very beautiful, I drag to bookmarks
Natali06
Natalyushka, thank you dear!

Man, well, how are you and Marishka, updated?
barbariscka
What delicious bars !!!
MariS
Natasha, how do you know how to make such a crispy crust (from the screen I see and hear how it crunches) and such first-class cutters !?
kisuri
Natasha! I do not have time to drag to bookmarks!
You are smart !
Chef
One kind is worth it! Natalia, it's time for you to open a shop, I am sure there will be no problems in demand
Natali06
Vasilisa, Marishka, Iruskathanks girls!
Marish, the crust is really very crispy. By adding rye flour
By the way girls, about the cuts. The dough in this baguette is very docile. Making cuts on it is a pleasure!

Chef, special thanks to! Sooooo nice!
Shahzoda
wonderful baguette! Bravo
Natali06
Shahzoda, thanks! And you with the coming!

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