Hello friends! I want to share with you a working recipe for a real French baguette with a crispy crust and big holes. The hand just stretches itself to break off a piece of this crispy baguette, spread it with butter, chew it with a crunch and... repeat this a few more times.
My family was happy when I worked working recipe several times, I still couldn't make beautiful cuts.
Watch the video clip and please be attentive to the details, so that everything works out well for you, click on the picture👇
Real French baguette 👇 video recipe
French baguette step by step recipe
What could be more appetizing and tastier than a French baguette? - I do not know!
Knead the test
- I pour cold water into the bowl.
- I add pressed yeast to the flour.
- Stir cold water with flour until combined.
This dough is perfectly kneaded with your hands, you don't have to use the processor at all. There should be no lumps in the dough.
- I leave the dough for half an hour.
- After half an hour, add fine salt and mix everything until smooth.
- I take a suitable container, grease it with vegetable oil and spread out the dough. Then you will need to do 2-3 workouts.
3 workouts with an interval of half an hour or 2 workouts with an interval of 40-50 minutes.
After 45 minutes, I moisten my hands with water and do the 1st stretch with stretching, pull out the dough from one side and put it up.
I turn the container 180 degrees, and I also pull out the dough from the other side.
I turn the container 90 degrees, stretch the dough and put it on top.
And I turn it 180 degrees again.
One workout is done, I wait another 45 minutes and do the same, that is, the second workout.
I send the dough to the refrigerator for 12-18 hours.
This is a technology for preparing a cold fermentation French baguette.
FORMATION
The next day...
I spread the dough on the table.
From this amount of dough, 4 baguettes are obtained. I bake 2 baguettes, so I divide the dough in half (430 g). One baguette 215 g. I put half the dough in the refrigerator for now.
I divide the remaining half of the dough into 2 parts, cover with a cloth and leave for half an hour.
I also need a cotton or linen towel. From it you need to make folds, I will put the molded baguettes in them for proofing.
From the parchment, I cut strips for each baguette.
On a clean surface, I roll out the workpiece with movements from the center to the edge. The length of the baguette is 37-38 cm.
I transfer the baguettes to the fabric and leave them in this form for an hour.
I preheat the oven to 250 ° C degrees.
I put an empty bowl on the bottom of the oven, let it warm up too. When you put the baguettes in the oven, add half a glass of cold water to a bowl.
BAKING BAGUETTES
Transfer the baguettes to a baking sheet.
If you see bubbles on the surface, you need to pierce them, otherwise these places will burn during baking.
I make cuts on the baguettes and send them to the oven.
The baguettes were beautiful in 17 minutes.
French baguette recipe:
350 g water
500 g flour
4 g compressed yeast
12 g salt
I wish you bon appetit and God bless you!