Baguette "For breakfast"

Category: Yeast bread
Kitchen: french
Baguette "For breakfast"

Ingredients

Wheat flour 333g.
Cold water 200g.
Fresh yeast 7d.
Salt 1h l.
Sugar pinch

Cooking method

  • If you want a crispy and aromatic baguette with an incredibly soft crumb for breakfast in 20 minutes, then this recipe is just for you !!!
  • Grind yeast with sugar, mix with water. Knead the dough of all the ingredients. You need to knead for 10 minutes (I did it in a combine). When mixing, I had to add 30g. water (2 tablespoons), as the dough was very steep.
  • Place the dough on a floured table:
  • Baguette "For breakfast"
  • Divide the dough into two halves and stretch with your hands to the size of a baguette holder.
  • Baguette "For breakfast"
  • Roll up:
  • Baguette "For breakfast"
  • Twist the rolls several times and put in a greased baguette holder:
  • Baguette "For breakfast"
  • Put the baguette holder in a large bag, so that there is air inside and the dough does not come into contact with the bag. Tie the bag and put in the refrigerator for 10-12 hours. That is, if you want baguettes for breakfast, then make the dough at night.
  • In the morning, put a bowl of water in the oven and turn it on to heat up to 250C. Only when the oven is preheated, remove the baguettes from the refrigerator. Make sure they have doubled:
  • Baguette "For breakfast"
  • Cross cuts can be made if desired. Be careful not to disturb the structure of the bread.
  • Sprinkle with water. Bake at 250C-10-15 minutes, then lower the temperature to 200C and another 10-15 minutes.
  • Cool on a wire rack. Didn't wait to cool down - I broke it hot:
  • Baguette "For breakfast"
  • I already cut it with a knife:
  • Baguette "For breakfast"
  • Divine taste !!!!! Recommend!!
  • My comments:
  • In the original recipe found here 🔗, a slightly different cooking technology was presented. After kneading, the dough is placed in a bag and put into the refrigerator. And in the morning, carefully, so as not to release bubbles, the dough is cut into two parts, baguettes are formed and immediately baked. Thanks to author Anna for a wonderful recipe.


fugaska
wow! what a handsome!!! again I regret that I do not have an oven ... well, how I love the crust, you can see right away!
Gasha
Ksyusha, I read it like a poem !!! I'm so happy for you !!! You are already acting so confidently, masterfully !!! You are a very clever girl, Mistletoe !!!
Omela
Fugasik, Gashun, Thank you!! The crust is crispy !!! Obscenely delicious !!
lizard
Girls, just knead ... mold ... distance ... bake - I understand, but how to bake with a bowl of water - I don't understand Where to put the bowl, right on the bottom of the oven? there is a fire, water will boil ... I don't understand ...
julifera
Quote: lizard

Girls, just knead ... mold ... distance ... bake - I understand, but how to bake with a bowl of water - I don't understand Where to put the bowl, right on the bottom of the oven? there is a fire, water will boil ... I don't understand ...
lizard
Instead of a bowl of water, you can use a spray bottle with water - sprinkle a few puffs before laying.
For a baguette, this is enough, but if there were loaves or something else in which you like a softer crust, you would need to open it again after 8 minutes.
But I, for example, love very crispy crusts, because 1 time at the beginning is enough with the head
lizard
julifera, sprinkle the baguettes themselves or into the "mouth" of the oven?
Omela
lizard , sprinkle baguettes with water before baking. Put a bowl of water on the bottom of the oven, the water heats up and boils, due to this steam is created. This method is safer, while the crust of the baguettes remains crisp and does not burn.

You can spray into the "mouth" of the oven.
lizard
Thank you, explained - did not dismiss. I met this business many times with a bowl - for the first time I dared to ask Now let's act!
Omela
Quote: lizard

Thank you, explained - did not dismiss.
lizard , You have been on the forum for a long time! Who was it when we waved it off? Successful bread to you! By the way, I baked them again today by order.They say we'll eat them every day !!!
lizard
You are right - no one ever!
And on the account of "every day" - I can imagine how it should look like if every loaf of bread you like every day And every day there are more and more of them, MORE, MORE
julifera
Quote: lizard

julifera, sprinkle the baguettes themselves or into the "mouth" of the oven?

And I don't sprinkle the baguettes myself, only in the oven, but more.
It's a matter of taste, try it this way and the way you like it best
Jesse19
Hello Omelia! Tell me, are your baguette holders from a bread machine? or can you buy them like this? I would be very grateful for your answer.
Omela
Jesse19 , welcome to the forum! The baguette holder is not made of HP. Ordered here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0
You can use any suitable one, you can also make it out of thick foil, folding it several times.
Jesse19
Thank you very much
Nataly_rz
Thank you very much mistletoe for the idea of ​​these baguettes! Usually, in the middle of the week, I only bake bread in a bread maker on a timer: in the evening after work I do not have time, and I get tired, and in the morning I should at least have time for work. And this technology is just right for me: in the evening 5 minutes to put food in a bread maker, and 5 minutes to form loaves. And in the morning she got up: she turned on the oven, and after half an hour the bread is ready - this is taking into account the heating of the oven, but you can put it on the timer to get up - and it is already hot. One drawback: I came home from work, but the baguettes are gone, they ate So now I’ll probably go to knead for tomorrow morning
I did it on whey and flour of the 1st grade, and instead of 30 g of flour I put 30 g of bran. Topped up liquids. So I think 220g will be just right. Well, a photo report:
Baguette "For breakfast" Baguette "For breakfast"
Omela
Nataly_rz , great baguettes turned out !!! Glad you liked it!

Quote: Nataly_rz

One drawback: I came home from work, but the baguettes are gone, they ate
And we also!!
Omela
This dough can also be used to make breakfast rolls.

In the evening:
Baguette "For breakfast"

In the morning before baking:
Baguette "For breakfast"

Ready-made buns (greased with butter):
Baguette "For breakfast"

Baguette "For breakfast"
Crochet
Mistletoe
I understood correctly, did you put the preformed buns into the refrigerator, and bake them in the morning? And after you took them out of the refrigerator, did you bake them right away or what? Or have I misinterpreted everything?
Omela
Crochet , the technology is the same as for baguettes (described in the first post). Knead the dough, shape the buns, into a bag, in the refrigerator overnight, preheat the oven in the morning and immediately from the refrigerator the buns into the oven.
elena_nice74
very tasty baguettes, gobbled up instantly, the first successful white bread. : rose: S P A S I B O
Omela
elena_nice74 , glad you liked it! Next time come with a photo!
tatjanka
Mistlelia, please tell me if your idea of ​​greasing buns with butter instead of eggs can be used for other baked goods. Since the egg is not always used completely when smearing, but it is a pity to throw it away. And the oil idea gives the same gloss effect.
Omela
tatjanka , you can grease with sweet tea, and milk, and butter, and a mixture of eggs with kefir. Although the end result will be different in color. I still prefer to grease with an egg.

shl. I didn't quite understand about the gloss effect .. If we are talking about bread, then after baking I grease it with vegetable oil, the crust becomes softer and more aromatic.
tatjanka
Thank you for your answer: hi: It's just that lately I've been baking bread mainly in the oven, and in KhP I knead the dough. And if the bread is not greased, then although it does not lose its taste, but the presentation is not the same, but it is more pleasant to eat not only tasty, but also beautiful bread! I will try to grease it with butter after baking if the eggs are not at hand.
Omela
tatjanka , yesterday baked cakes and specially greased them with vegetable oil before baking. A little later I will post a link to the photo so that you can see the appearance.
tatjanka
Thank you, I'm looking forward to it :) Omela can you tell me how to keep an unused egg as long as possible until the next baking, at least 2-3 days?
tatjanka
Thanks, I look forward to.Omela can you tell me how to keep the unused egg as long as possible until the next baking, at least 2-3 days?
Omela
Quote: tatjanka

as long as possible to keep the unused egg until the next baking, at least 2-3 days?
tatjanka , the easiest option is to freeze. And so I store it in a taper container in the refrigerator. It is preserved normally.

Here are the promised Kefir cakes greased with vegetable oil before baking. They smell awesome !!

tatjanka
Once again, a huge THANK YOU: rose: About freezing. Your cakes are very tempting, I take them as bookmarks, but it seems we definitely cannot do without an egg!
Viki
U ... what is it! I almost ran by ...
Omela, but can you specify the diameter of the shape in which I counted twelve buns?
Omela
Viki , diameter 24cm, silicone.
nut
Ksyusha, where did you buy the baguette holders, I also wanted someone else's
Omela
I bought Ir from our Lily, but I heard that we also had such.
koziv
Delicious baguette, I didn't even have time to take a photo, dare it still hot right out of the oven !!!!! Very convenient technology !!! I will do it often now !!!! Thank you very much!!!!
Omela
koziv , to your health!
tatjanka
Omela, good recipe, good and quick bread. Thank you: rose: for a good idea of ​​fresh bread for breakfast. And the main thing is good to use instead of an alarm clock. Everyone runs to smell themselves.Baguette "For breakfast"
Omela
tatjanka , great baguettes turned out !!! Eat to your health!
tatjanka
Omela, with such teachers it is difficult not to do perfectly well
natalk3
Hello everyone! I am the first day on your site. and I immediately want to make buns according to this recipe for the morning. and there is one question. can buns be shaped and placed in a regular frying pan so that they can be baked in it in the morning? I just don't have a suitable form !!!
Omela
natalk3 , welcome to the forum!
You can use any suitable container! Just so that the buns do not stick when baking, place baking paper on the bottom or brush with butter. Good luck!
tvtel
Something my dough didn't fit at all, put it on the table, it might do in a warm place ... I used dry yeast. I kneaded at 12 at night (I cooked for lunch.) The remnants of the dough in the bread maker came up great at room temperature. Will wait.....
Omela
tvtel , this can be the case if the refrigerator is very cold.
tvtel
in the warmth they came up and turned out to be just great. thanks for the recipe. No photo because everyone ate
Omela
tvtel , HURRAH!!!!
Yaroslavna
Omelа, Thank you. I did as you ordered, after cold proofing, I sent baguettes to the heat. I was pleased with the speed at which fresh bread appeared on the morning table!
Omela
Yaroslavna , I'm glad!!!
MariS
Thanks Mistle! Here are my baguettes:
Baguette "For breakfast"
It turned out, it seems, not as lush as yours, but very tasty! This recipe is optimally convenient and simple. I also tried a recipe for a baguette from the magazine "Gastronom" - there is dough on dough. I connected yours and the gastronomic one (I took the process of folding the dough from them).
Omela
brand new , Marina, I'm glad you liked it !!! A beautiful baguette turned out !!!
MariS
Ksyusha, I admire you! I don't have time to cook according to your recipes, and everything is so delicious. The other day I was making oat stripes, I didn't have time to take a picture - they ate everything!

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