French baguette is one of the most popular bread in the world. In this recipe, I'll show you how to make prints at home quickly and easily. Cooking time 2 hours 30 minutes.
Other articles in the special project CHM2018:
Churros simple recipe Spanish dessert
Process
Cooking brew. Mix warm water with sugar, salt and yeast, and is left for 15-20 minutes to rise. Cover with a towel or cling film. Dough should rise and zapenitsya.
To brew often add flour dough constantly vymeshivaya. Adding oil and continue to knead arms 10-12 minutes, or 5-6 minutes in a planetary mixer with paddle type "hook". The dough should have elastic and should not stick to hands. If this does not go to be to add more flour within 100g.
Flour can be different in different ways absorb water. What a meal more wet and then it will need 400 grams, if drier - more.
We shift the dough into a bowl and Cover with cling film or towel remove in the oven for 1 hour, The dough should rise at least 2 times.
Divide the dough into 2-3 parts, Of which we will roll baguettes.
Roll out each piece into a long sausage and a little twist, do it for giving baguette beautiful shape.
We shift for baking baguettes with parchment previously sprinkled with flour. Cover with a towel and remove it in the oven for 30 minutes. Remove the towel and with a sharp knife or blade making oblique cuts.
top baguettes sprinkled with water from the sprinkler.
We remove a preheated oven to 220 degrees, Pan and sprinkled liberally interior of water. Close the oven and lower the temperature to 200 degrees.
We reserve bake for 30-40 minutes.
We take out the moldings from the oven and leaving to cool to room temperature.
Baguette to cool down more quickly, use the bars. In no case do not remove the bread in the refrigerator to cool down! The freshly baked bread a lot of moisture, which is to go into the process of cooling, if you remove the bread in a cold atmosphere, it will gather inside the product, rather than evaporates. Crumb of the baguette will damp not delicious.
What we need
8 g dry yeast (not rapid)
1 tbsp. sugar spoon
1 h. salt spoon
250 ml of warm water (40-45 degrees)
2 tbsp. tablespoons vegetable oil
400-500 grams of flour B / C