Standard baguette

Category: Yeast bread
Standard baguette

Ingredients

Poolish
warm water 110g \ 165g
wheat flour 110g \ 165g
dry yeast 0.9g \ 1.3g
Dough
wheat flour + it took an additional almost 90g 262g \ 395g
salt 4g \ 6.6g
dry yeast 0.9g \ 1.3g
warm water 190g \ 256g
Poolish

Cooking method

  • Yes, the members of the forum will forgive me, again I, with baguettes.)
  • The recipe contains different weights of ingredients. The first weight is designed for 2 baguettes, the second for 3. I have a baguette holder for 2 waves, hence the recalculation.
  • Recipe:
  • Poolish
  • For pulisch, mix all the ingredients and leave at room temperature for 12 hours.
  • Dough
  • In a bowl, combine flour and salt. In another bowl, combine dry yeast and water until yeast dissolves.
  • Mix the yeast with the rollish. Add flour and salt. Stir until smooth, cover and leave to brew for 10 minutes (I still kneaded for 8-10 minutes)
  • After 10 minutes, stretch the dough * fold *. Then 3 more times, every 10 minutes. As a result, it will take 40 minutes.
  • After 4 times, let the dough rest for 1 hour.
  • After an hour, put the dough on the table, divide into happiness about 320 g each. Roll up into a short cylinder. cover with foil and rest for 15 minutes.
  • Standard baguetteStandard baguette
  • Then form a baguette from each part. Place seam side up on a linen fabric, sprinkled with flour.
  • Standard baguette
  • Final proofing for 45-60 minutes.
  • In the meantime, preheat the oven to 250C.
  • Transfer the baguettes to the baguette holder. Make cuts.
  • Bake for 20 minutes. First 10 minutes with steam.
  • Standard baguette
  • A source:

The dish is designed for

2-3 pcs.

Cooking program:

oven

Note

Like all baguettes, this one didn't come easily. In the main recipe, the amount of water was 75%. For me, this is too liquid dough (although the first times I did not deviate from the recipe), so I had to add flour.
Flour was taken by Makfa + my favorite ingredient, 4 g chickpeas.

MariS
And forgiveness is something you ask for, Natasha, why are you teasing with such crispy baguettes again?
Very beautiful as always!
Natali06
And forgiveness is something you ask for
Well, probably because I love this business, baguettes. I bake and bake And I want to join you.
Here you see. you are already with
Marishenka, Thanks for the kind words!
Twist
Natasha, the baguettes turned out wonderful!
In the main recipe, the amount of water was 75%. It's too thin for me
It is more of a ciabatta dough. Therefore, I think, I had to add flour.
Natali06
Thank you dear!
dough for ciabatta
Yes, everything can be. But another option is that the site is Italian, and their flour is better. But I wanted to adjust the recipe for flour, which would be widespread and not expensive to buy. And I overcame him all the same!
lungwort
Natasha, what are you clever! I look at your beauty and think that all the same I will have to try the leaven. You also have sourdough bread. You get very beautiful baguettes, so very small. And I think the taste is no worse.
Catwoman
Natasha! I can't keep up with you! I only manage to bookmark recipes. Thank you dear for keeping us on our toes.
notglass
Natalochka, I join the previous speaker. What is this? I just put your bulks with apples, and here the baguette is such that you can smell the aroma through the monitor! Well, I can't keep up, no way! And I love baguettes to the point of obscurity: you break it with such a kick-ass crunch, and there the crumb is bubbly!
I take it to the printouts. Next in line is him.
MariV
By the way, tomorrow I'm just going to bake baguettes! Hurrah!
LyuLyoka
Masterpiece baguettes, Natasha, this is skill, bravo !!!
Listen, and 4g chickpeas can you really feel what it gives?
barbariscka
Natasha, there are never too many baguettes .... They are always good for you. It's bad just that on the second day they are not so tasty
Natali06
Girls, Natuska lungwort, Helen, Annushka notglass, Olenka, Yulenka, Vasilisa, our Wise, I am so glad that I bring you joy!
I'll have to try the leaven
Natus, it just proves that we do not stop there!
Thank you dear for keeping us on our toes
You taught me not to relax!
you break it with such a kick-ass crunch, and there the crumb is bubbly!
This one will be terribly indecent
I'm just going to bake baguettes tomorrow
Ol, struggled for a long time to make a good baguette out of the usual components
4g chickpea can you really feel what it gives?
Gives a nice crust and color. An optional ingredient.
Bad just on the second day, not so tasty
Depends on what. Today's husband left at once with Kroshin's jam
Tata
Natasha Are you kidding me? I just finished with yours with semolina and sourdough, and here are such baguettes
Natali06
Natasha, are you kidding me?
Tattoo, what are you doing! How can I do that ?!
Sonadora
Quote: Tata

Natasha Are you kidding me?
I subscribe to the question. Natasha, a masterpiece bread!

Quote: Natali06

Transfer the baguettes to the baguette rack. Make cuts.
Natasha, can you do proofing right away on a perforated sheet?
Natali06
Man, well embarrassed really quite Well what a masterpiece? The standard
can you proofer directly on a perforated sheet?
Man, unfortunately not.It will directly weld to the perforation, because it will leak there in the proofer
Yesterday I barely snatched it from my husband, for croutons today. The croutons were airy!
ang-kay
That's so beautiful! Natasha, and here in the recipe the flour is already taking into account your 90 grams or not?
Natali06
Angela, I gave a complete recipe, because the recipe is designed for 75% water. I didn't like it very much, so I added flour. If you like more hydration, then don't add flour.
ang-kay
marian82
Great recipe!
Martol
The recipe is not at all excellent (((The dough turned out to be very liquid - more flour is needed! And I poured according to the recipe (((

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