Today prepare delicious French baguettes. Sandwich thing is... Preparing such baguettes very quickly... Of course, now some will say that to prepare this French baguettes takes at least 8 hours at a time... But this is my home version, and they are no less tasty... And so what sandwiches they make !!!
For the preparation of baguettes require "nothing at all" ...
1 tsp (heaped) dry yeast
1 teaspoon sugar and salt
250 milliliters of warm water
400 g of sieved wheat flour
And 2-3 tablespoons vegetable (preferably olive) oil!
Now, the preparation of ...
The glass \ bowl with water, put the sugar, salt and dried yeast and stir... Set aside until the side.
Now take a large bowl, which will directly and knead the dough, sift the flour into it. And, immediately pour in the yeast mixture, not even waiting for the formation of "Yeast hats" and vegetable oil. Knead the dough.
As you can see the dough obtained sufficiently tacky and not thick, but add more flour is not necessary (I'm not the first and not the second time such bake baguettes)... A simple test must be properly knead, and the time it costs about 10 minutes, for sure! And if you add more flour, the finished baguettes will no longer be such air...
It takes 10 minutes, the dough is quite sticky, free behind the hand... Now, round it, and lightly grease with vegetable oil, a bowl, too, lubricates oil, and put in a warm place.
Dough will climb about 1.5 hours, it should be 1 time obmyat during this time. And, in the literal sense, the dough will increase by 4 times!
I always do a test on the number of 2 baguette, ie, divide the dough into 2 parts, BUT!!! I do it gently, and now the dough is not necessary to press down! Spread on the table, first one piece of dough (pre table grease vegetable oil) and fingers starting to stretch it into a rectangular formation, and then on the long side of the pile \ fold into a roll form. The same is done with the second piece of dough.
Now take of the baking oven, spread it on parchment paper and put baguettes prepared, at a good distance from each other. And then, to moldings retain their shape during proofing, they need both to create "suitable bed". Middle parchment paper we raise, creating a barrier between the baguette, and on the edge of a paper that puts a folded kitchen towel, or anything else that will come up with... And, as such reserve baguettes for proofing, for 30 minutes.
Half an hour later moldings increase significantly in volume, while maintaining its shape. Now, do not deep incision with a knife along the entire length (this is to ensure that the dough when baking not burst), and just a little bit, floured surface.
Ship baguettes baked in the oven for 30 minutes at 200 degrees. That's all... Already in just a half an hour on the table will be very crispy and delicious... and in my opinion, are the real French baguette !!!
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