Kitchen appliances and utensils
- oven,
- kitchen scales.
- 2 baking sheets
- 2 deep bowls,
- beaker,
- cooking spatula
- cooking thermometer
- 3 kitchen towels
- cling film
- parchment paper
- household sprayer for water.
Ingredients
- Wheat flour - 600 g
- Drinking water, warm (27 ° C) - 370 ml
- Salt - 17-18 g
- Dry yeast - 5 g
- Vegetable oil - 50-60 ml
- Hot water - 3-3.5 l
Step cooking
- Sift 550 g of wheat flour into a deep bowl, pour 5 g of dry yeast and 12 g of table salt. Mix the dry ingredients well with a spoon. In the center of the mixture, make a deepening and pour 370 ml of warm water with a temperature of 27-28 ° С into it. At this temperature, yeast bacteria begin their activity most actively. When using yeast in the form of large granules, fresh yeast (take 2.5 times more than dry), pre-dissolve the yeast in water.
- Stir the mass with a spoon, after combining all the ingredients, knead the dough with your hands or a cooking spatula. The resulting mass will be sticky and wet.
- Transfer the dough into another bowl greased with vegetable oil (20 ml), hands also grease with oil (5 ml). Knock the dough into a ball.
- Tighten the bowl with the dough with cling film, cover with a kitchen towel and place in a warm place for 35-40 minutes.
- After the specified time (35-40 minutes), the dough will grow approximately twice. Knead the dough by lifting its edge and turning it inward.
- Tighten the bowl with foil, cover with a towel and leave the dough to come in a warm place for another 30-40 minutes. Sprinkle the work surface a little with flour, taking it from the remaining amount of 50 grams. Put the dough on a dusted surface, with a spatula or knife, divide the piece into 2 equal parts. Turn each of the blanks with your hands from two sides, form a rectangle from it, turn it over. Cover the blanks with cling film, let it rest for about 10 minutes. Form blanks from each part of the dough.
- First, knead each part of the dough with your fingers into a rectangle. Roll a rectangle into a roll, wrapping it in pieces, and pinch each piece of dough with your fingers. Turn rolls “pinch” down, roll them into long baguettes equal to the length of your baking sheet. Roll blanks from the central part of the roll to its edges. Grease a baking pan with vegetable oil (20 ml), put a sheet of parchment paper on it.
- Place the baguettes with the seam down on the baking sheet at a distance of 8-10 cm from one another. From parchment paper, make a paper side between the products by moving the loaves one to the other. Make the same sides of paper on the other side of each blank, so that the paper does not straighten, put rollers from kitchen towels. The sides of the paper are made so that the baguettes are even.
- Cover the baking sheet with a kitchen linen towel, sprinkle the towel with water from the spray bottle, leave the baguettes for 30-40 minutes so that they come up. After 30-40 minutes, remove the towel from the pan, straighten the paper.
- Sprinkle the preparations a little with flour, make diagonal cuts on each diagonal, holding the products with your hand. Salt baguettes on top with table salt (5-6 grams).In an oven warmed up to 250 ° C, place a baking sheet with hot water (3-3.5 liters) poured onto the lower level.
- Place the bread pan in the oven to the upper level. Bake for about 20-25 minutes as usual. To get a beautiful golden crust, set the convection mode for 15-20 minutes.
Video recipe
We bring to your attention a demonstration of the technology of cooking this traditional French bread in dynamics. Repeat all the culinary actions and bake rosy crispy baguettes.
Now you too can bake these famous French rolls at home, serve them instead of bread for breakfast, lunch or dinner.
And what interesting baked goods do you bake? Share your recipe and cooking secrets with other housewives.
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