French baguette with sourdough (real)

Category: Sourdough bread
French baguette with sourdough (real)

Ingredients

leaven 300 gr.
flour 300 gr.
water 150 ml.
yeast 3 gr.
salt 1 tea the spoon

Cooking method

  • I had 200 grams of sourdough, so I multiplied everything by 0.6, the only thing, I left 1 tsp of salt, I like salty, and I got 2 small baguettes.
  • I kneaded it in HP for about 15 minutes, until the dough became elastic, I immediately say that there was no kolobok, turned it off and left it on the proofer until it was doubled, it took me almost 3 hours.
  • Divided the dough into 2 parts, rounded it and left it on the table under the plastic wrap for 20 minutes.
  • I formed the baguettes, I have no shape, I did it as Pakat once advised, I made grooves out of baking paper and fastened it with paper clips. As soon as the baguettes doubled, I cut one with scissors, sprinkled it with water and remembered that I have a mill "French herbs", sprinkled it on top, salt and collecting herbs in the same place.
  • French baguette with sourdough (real)
  • While the baking was going on, the smell was simply stunning. She baked with steam, put a frying pan on the bottom, then, before sending the baguettes to the oven, poured a glass of boiling water into the frying pan. Temperature 230-235 С, time 15-20 minutes.
  • Already ready
  • French baguette with sourdough (real)

Note

I found the recipe in my notebook, whose it is and where I do not know, copied it from somewhere ... made a slight change, replaced the dough with sourdough. If the owner shows up, I will give the recipe without bargaining

artisan
Very tempting! I put it in line, after the holidays, when we eat cakes and pastries, I will definitely bake them. I'm already looking forward to it, with butter, cheese and coffee ... (y) Suslechka, I will definitely bring a photo report !!!!
Suslya
I look forward to
kava
Cool on the cut! A real baguette hole turned out!
ikko4ka
Wort! Great baguettes! My husband is very fond of me, I bake often, but there has never been such beauty ..... We will try! Thanks for the recipe
Freken Bock
Suslya, I muddied your baguettes. Roam. But I have a baguette holder. I'm just thinking, what to do now? Lubricate it with non-stick grease and let it sit in it, and then bake it like that?
Suslya
Well, yes, the holes on the bottom will be beautiful
Freken Bock
I don't even know ... a couple of pieces in a baguette holder, bake a couple on a stone or what?
Suslya
Ooooo and a stone and a baguette holder, and I put them in pieces of paper and baked
Freken Bock
Suslya , I didn't want to, honestly! I call ceramic tiles a stone.
Freken Bock
Good morning everybody! I'll come to you with baguettes. For some reason they did not want to blush. The section shows that it almost grew up. But fragrant, crispy and delicious! Thank you, Suslya!

French baguette with sourdough (real)

French baguette with sourdough (real)

French baguette with sourdough (real)
Suslya
It turned out! Turned out 🔗Well done Freken Bock , handsome baguettes. And I also have troubles with browning, if they are normal on top, then it will burn out from below, and if they are rosy from below, then they are pale from above.
kava
Freken bok, WOW! Fall away !!! 🔗 And what did the incisions do?
Suslya
These are made with scissors. For me they really are not so embossed, they blurred a little.
kava
Ordinary tailors? Or are there options?
Suslya
I have scissors in a set with knives, cool, I love them. I didn't cut bones with them (although they are for this), but paper ... and everything else, shine!
Freken Bock
kava, I have kitchen scissors, from a set with knives. I think tailors will cope with this task more fully
IRR
Good day everyone! And I, girls, since the day before yesterday fell for Anastasia's ciabatta in 4 hours, studied everything, left cooking until today. And now I accidentally came out on yours, Suslya, wonderful baguettes. And this is ... a little confused.The recipe and the absence of a kolobok during kneading and the presence of large holes are very similar. So will I end up baking Italian chibbata or French baguettes? It doesn't matter, of course, if it comes out tasty. What is there from that Italy to France? Give it by hand.
Suslya
Indeed, I propose to start with baguettes, and then smoothly move on to chatbatta.
Freken Bock
And I just started with chabatta. I can say that there is a completely different dough at the exit, maybe the composition is similar. There the dough is liquid, similar to the Italian bread of Anne Thibault, the principles of kneading, I remember, are the same https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13642.0
IRR
Quote: Freken Bock

And I just started with chabatta. I can say that there is a completely different dough at the exit, maybe the composition is similar. There the dough is liquid, similar to the Italian bread of Anne Thibault, the principles of kneading, I remember, are the same https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13642.0
Did I understand correctly that the dough in baguettes is a little steeper when kneading, but also in the absence of a bun? And for a ciabatta, just knead it in a combine, won't you be able to handle it?
Suslya
In fact, I also started with a chabatta, 4 hours which .... I did 3-4 times, well, I can't do it, even though you burst! Flat bread, weak-nosed, very tasty, but still not right! But the baguettes made me very happy.
The baguette dough is not as liquid as the chabatt dough, it will be thicker.
IRR
THX. Got it. I'll start now, roll up my sleeves ...
Suslya
And today I made baguettes again, I don't know how IRR, got around or not. This time they blushed strongly and soooo rose in the oven that they were glued together. Ruddy probably because I kept them longer. When I poured boiling water into the frying pan, I put out the fire in the oven, until it came to me, until I fixed everything ... in general, here
French baguette with sourdough (real)
Freken Bock
Suslya, babies straight!

IRR , in the topic "Ciabatta in 4 hours" on the first page there are my photos, the first one is kneading with a low-power mixer, the second is in a bread maker. Now I look, the first one is prettier. In general, it inspired me. Well now I have a dough mixer, I need to make a chatbutt.
IRR
Yes, yes, I know that you have appeared there and there, I studied. May I call you Freken GOD? (rude flattery, right? They deserve it. Ask the people) My baguettes will soon go to the stove. Can I grease them with milk, or sour cream, or fermented baked milk. So that whites are not at all, flour is the highest. grade A?
IRR
And Suslya with her rolls is generally an excellent student - I already told her. She knows.
Freken Bock
Quote: IRR

Yes, yes, I know that you have appeared there and there, I studied. May I call you Freken GOD? (rude flattery, right? They deserve it. Ask the people) My baguettes will soon go to the stove. Maybe I grease them with milk, or sour cream, or fermented baked milk. So that there are no whites at all, the flour is higher. grade A?

IRR
, Tanya I. You can use "you". Baguettes would not smear anything. Would only sprinkle some water. And about Wort agree.
IRR
Thank you, Tanechka. Very nice to meet you Well, so little water. I went on the water.
Suslya
Quote: IRR

And Suslya with her rolls is generally an excellent student - I already told her. She knows.
Paaaaaaprashu not to be confused, these are not rolls, but baguettes! Airy, tender, with a thin crispy crust! Taaaan, sayeeeeeee!

And now, on business, splashing water and fsё! I still open the oven and sprinkle it there when the water boils out in the pan.
Zest
people bake baguettes here, but what beautiful ones))

And he reminded me of the ciabatta ... oh, I want her, I probably need to take it on

And then, as I "smacked" two days ago, the dough for dumplings in Kenwood, they still do not give me peace, every day they demand repetition - either with potatoes, then with cottage cheese

Quote: Freken Bock


IRR , Well now I have a dough mixer, I need to make a chatbutt.


Have you tried the dough for dumplings - knead the dumplings in it? It's just mortality Not dough - but a song, kneaded, elastic, rolls out to the thinnest, doesn't think to break, molds perfectly.

Off-top, of course, but somehow here one got hooked on another
kava
Suslya - clever baguette girl! 🔗 Nice rolls / baguettes came out (I suppose they are full of holes)
Freken Bock
Looking forward to cutting baguettes Susli and baguettes in general IRR! Passion, how I love beautiful pictures on the forum to look.

Zest, the dumplings were already kneading, cool, no words. Come in here, eh? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27044.0
IRR
Quote: Suslya

Paaaaaaprashu not to be confused, these are not rolls, but baguettes! Airy, tender, with a thin crispy crust! Taaaan, sayeeeeeee!

And now, on business, splashing water and fsё! I still open the oven and sprinkle it there when the water boils out in the pan.
Tell me quickly - the oven has warmed up - but how to create steam, if the electric oven suddenly goes off, but I still want to live. And you can't put a frying pan with water, I have a lower heating element there wriggling ... And do you need convection? Here is an ambush ...
Suslya
I also have a gas one, but Kava has an electric one, she said that she should put a grate on the bottom, a bowl on it, water into it, and bake on a baking sheet.
IRR
Quote: Suslya

I also have a gas one, but Kava has an electric one, she said that she should put a grate on the bottom, a bowl on it, water into it, and bake on a baking sheet.
Oops! Now on the trail. time.
Quote: Suslya

Paaaaaaprashu not to be confused, these are not rolls, but baguettes! Airy, tender, with a thin crispy crust! Taaaan, sayeeeeeee!
That baguettes, you have baguettes, don't cry. Now I have it, God forbid, the rolls will turn out. But the French ones are mon plizir souvenir. As the director of our school said back in the Soviet. times - such is the Selyavi.
kava
The main thing is to sprinkle neatly on the bread itself, and not on the ten. Nobody has yet been shocked by a current when spraying (at least such cases are unknown to me). Yes, steam humidification is needed only in the first 10-15 minutes, while the bread grows intensively (so that the roof does not burst), and then steam is not needed.
IRR
Oh, how delicious it is! Who would have thought? but only water, salt and flour. And, well, also, of course, my favorite starter culture, which periodically fouls my refrigerator. But I have it not white in the middle, probably because the sourdough is made with rye flour.
Suslya
Here is such a hole this time, this time the dough turned out to be denser, the flour was different. But still, it's amazingly delicious !!!!
French baguette with sourdough (real)
IRR
French baguette with sourdough (real) Well, my perforation in comparison with yours can be called conditional. But as they write on our forum - it did not affect the taste. Down and Out trouble started...
IRR
French baguette with sourdough (real)It's them.
Suslya
Good perforation !!! And what a delicious color And what baguette holders, as they say, are cheap and cheerful. Well done, cool invented
IRR
Thank you for your kind words. But I got blown up this morning and an idea came to my mind about the baguette holders. Somewhere on the forum, I remember that someone was baking bread in a newly discovered flower pot. And since my motto in life is that it is not the gods who burn the pots, but myself, I have already piled them. The birthmarks are standing to dry. I had a pentahedral tube shape, I filled it in, and then cut off 2 edges from the top of the finished product. It turned out such a narrow trough, although something tells me that the length for classic baguettes is not enough - 22 cm. Well, there will be bagels! I'll bake, put up pictures. If it bakes well in them, the issue is resolved. Suslya, and those 2 protvinka that are hanging out on the photo, I can send you a hooch tomorrow by Lviv train, but I advise you to wait for the ceramic baguette cases. What if this swarm comes out?
Suslya
Kanesh is better than ceramic! Oh, how intersnooo!
Freken Bock
IRR, in vain you, holes are even nothing!
IRR
Yes? Okay. THX.
Axioma
Quote: Zest

And then I, as "zakolbasil" two days ago dough for dumplings in Kenwood, so they still do not give me peace, every day they demand repetitions - either with potatoes, then with cottage cheese, give them
Zest, sorry, but your Kenwood- is it a harvester, mixer or kneader?
Yesterday I baked bread according to your recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0
and there he turned out to be your faithful assistant with a "hook"
I want to buy the same! Let him help me bake baguettes too ...
Freken Bock
AXIOMA, not yet Zest let me answer your question. Kenwood is a kneader, mixer and harvester. This is the Kenwood Chef 010 kitchen machine. Take a look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4985.0 and very clearly 🔗
Axioma
Thank you, Freken Bock.
As a mushroom picker, who got into the forest for the first time, I don't know what to choose ... By sight, all mushrooms are good! Here I read about Bosch MUM, Series 8
In principle, I need a kneader to knead the dough, it's a pity for the oven, the bucket wears out. And the bread, as I see, is it better for experienced people with a combine-type device, or am I wrong?
Soon Lily They will send me paid baguette holders - I can't wait - I need to seriously prepare for baking my favorite baguettes ...
tuskarora
Wort, tell me, is the yeast in the recipe dry or pressed?

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