French baguettes from "old dough"

[Ksyusha,]

My baguettes are mini as always. We like small, very convenient to use.



Very tasty!!!
Ksyusha, thank you !!!

[Vika]

Vika, super !!!! And you can see that the crumb is airy !!

[Vika]

Vika, super !!!! And you can see that the crumb is airy !!

Ksyusha, airy crumb, and how airy!
Zababahala immediately double portion.

[Ksyusha,]

Ksyusha, airy crumb, and how airy!
Zababahala immediately double portion.

On the occasion of your birthday? Congratulations! Health and fulfillment of desires!
(PS. In a whisper And my husband and I today have 21 years old stamp in the passport ...) Mistletochka, milen "sorry" for the offtopic.

Sandy, how did they get so rosy from below?

Duc without stone on the grate, in the lower position in the oven (not at the very bottom, but on the second from the bottom)

[Ksyusha,]

My baguettes are mini as always. We like small, very convenient to use.
Very tasty!!!
Ksyusha, thank you !!!

Very nice, but the size does not matter, the main thing is delicious
But I made pies from this dough

[Oksana]

Oksana, Wow!!! And in what pies were fried ?? In a sandwich maker ???

[Oksana]

Oksana, Wow!!! And in what pies were fried ?? In a sandwich maker ???

Not in a frying pan on the stove, only the shape is different so that the fillings do not get confused, very tasty dough even when fried

Duc without stone on the grate, in the lower position in the oven (not at the very bottom, but on the second from the bottom)

And I only have three grid positions. Somewhere Creamy showed how to make a rack in the oven from a grill. How to attract some more comrades to do this.

Not in a frying pan on the stove, only the shape is different so that the fillings do not get confused, very tasty dough even when fried

Oh, Sandy, that's an idea! Grand merci! By the way, I really liked to fry pies in my Mulinex quickie. It turns out the very thing, something between baked and fried. I'll try this dough, unsubscribe.

My husband said yesterday: why did you stop baking baguettes, bake tomorrow according to that recipe .... I bake again today. Sit mine on them

And I only have three grid positions.

I have five grid positions

It's me again, already with the next report

[Sandy]

Sandy, Oksana, what a crumb !!! Glad that my husband liked it !!!

[Oksanochka,]

Oksanochka, take my report



flour was from leftovers, almost half the highest with 1 grade
fresh yeast 5g
kneading in KhP for "dough" (No. 10) 2 times
night on the windowsill, there the temperature is + 16g.
in the morning I formed a bun and in cartoon
after 40 minutes baking, it turned out 65 minutes (I watched on our forum)
not cold yet, I'll make a cut later

the aroma when baking is amazing, thanks for the wonderful recipe
I wonder why he was upset?

Sandy,, pioneer, (opened baking in a cartoon according to this recipe) thanks for the support

[Zhenya]

Zhenya, I'm glad that you get some bread !!!

I wonder why he was upset?

The bread grows during baking. Make cuts to reveal them.

Here I am from this dough in a multicooker baked bread


Baked on the "Baking" program for 50 minutes

[nimart]

nimart well done and how did you get this shape

[Sandy]

Sandy, Oksana, beautiful bread !!!! And the cut is delicious!

[Sandy]

Sandy, Oksana, beautiful bread !!!! And the cut is delicious!

Thank you

[nimart]

Here's a cut:


but can it not crack because 50% of the flour was of 1 grade? was it needed less?
trying to express the thought that I had less water, or rather a lack of water?

nimart well done and how did you get this shape

What do you mean? a roll like a roll

[Zhenechka]

but can it not crack because 50% of the flour was of 1 grade? was it needed less?
trying to express the thought that I had less water, or rather a lack of water?

Zhenechka... anything can be. You yourself should "grope" your dough and decide on the way what to add flour or water. I can't see your dough. In the cut, the holes are uniform, only again a crumpled cut. We can just a knife like that.

as you can see I have long "courtship" for the dough, the knife is not too sharp, so I will do it again only on flour c. s, bought already

[Zhen]

Zhen, and on the first one you can bake. Add some water to a soft dough and it will be approx.

What do you mean? a roll like a roll

I mean that the edges in the multicooker are different for bread, the dough rises along the walls ... and you got it like hearth bread from the oven

I mean that the edges in the multicooker are different for bread, the dough rises along the walls ... and you got it like hearth bread from the oven

I really like this form

I really like this form

I like it too, but I can't get such a shape in the cartoon, the dough grows and it always turns out like this

I like it too, but I can't get this form in the cartoon,

do you want the same shape as in my photo?

look:

Forming of round hearth bread and loaves of wet dough, proofing, cuts:

https://www.youtube.com/w...r_embedded&v=45z18TtFijU#!

do you want the same shape as in my photo?

I'll be in charge of Sandy. When baking in a multicooker, the dough rises along the sides of the pan, turning the bread from a hearth to a pan. If only a little dough or the pan is wide, and the dough does not have time to flow to the walls. I think so.

[oven]

Yes, this is all clear, I bake such bread and I have baskets (round and oblong) but in oven and we are talking about a multicooker ...

I'll be in charge of Sandy. When baking in a multicooker, the dough rises along the sides of the pan, transforming the bread from a hearth to a pan. If only a little dough or the pan is wide, and the dough "does not have time to flow" to the walls. I think so.

O hit the mark, that's what I meant

Girls! A question for the experienced! I come home from work at 17 o'clock, and I usually bake bread at 18-19 hours (bread without kneading, I knead it in the morning, I run to work, I bake it in the evening, everything is worked out to automatism). What's better with this test? I'll put it in in the morning, it may not stand, the more you still need to mix it, and this also takes time in the morning, which is always lacking. And if you knead in the evening, it can stand. What do you advise?

[Sima]

And if you knead in the evening, it can stand.

Sima, knead in the evening and place on the top shelf of the refrigerator. I have + 11C there. In the evening, leave on the table for 1 hour to warm up, then shape and further according to the recipe.

I have already put the dough, I want to experiment on the day off, tomorrow during the day I will observe the activity in the refrigerator. Thanks for the advice.

Yeah, look. And for the workpieces too, it may be necessary to increase the proving time. Good luck!

The dough did not grow very much overnight, about a third of all, in the morning I took it out of the refrigerator at 7 o'clock and left it on the kitchen table, now it has risen well, the smell is so pleasant and I made baguettes that part. The work is very, very good and flexible. But I had a task to keep him in the refrigerator until the evening. The soul of long expectations did NOT stand. Today in the evening I will do it again and I will definitely wait for the next evening (because tomorrow I will only receive a parcel with a baguette in the evening).

https://Mcooker-enn.tomathouse.com/s-image/27/view-max-picture.php?id=1663522 that's what happened to me

: this: I can't put the photo yet, as expected

[sima12]

: this: I can't put the photo yet, as expected

I have seen. Cool. Helped a little sima12.
🔗

[Sima]

Sima, great baguettes !!!

: this: I can't put the photo yet, as expected

You can insert photos from your computer directly through the "Gallery". To do this, when you write your answer, you must click on the active link, which is located immediately under the subject of the message and upload the necessary photos.

OK! Tomorrow I'll try to put up new photos again! Thank you for your help.

But my new baguettes are already in a new baguette holder, so they look more beautiful

[Sima]

Sima, Congratulations!!! Beautiful baguettes turned out !!!!

chic recipe. something I wanted to bake baguettes, and immediately came up with your recipe, Ksyusha. Knowing from experience that you have a super dough, I put it in a bread maker. and wondered where to buy molds for baguettes?

Somewhere they showed a foil baguette holder. The sides are laid out, the foil is thicker and not in one layer. Googled.

Thank you, I'm studying I'm sitting .. I've already put the dough under the film :-)
I found it in Lyulik's warehouse. tomorrow I'll run to one place where there are all sorts of things, if not y-order from Lyulik :-)

[Tanya]

Tanya, look, I showed how without a baguette holder: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170492.0.

Ksyusha, somewhere I stumbled ... something turned out they are too hard for me ...
what could be ...
I put water in a bowl, pissed well with water ...
I sin, when they stood on the proofer, did not cover it with anything, the second moment, they were not strong and came up, maybe yeast (was pressed)
put another dough. I ran through the shops, there are no baguette holders on sale, but I saw them on the internet and I saw how to make them from foil, and which ones are sold for bread makers. how I loaded myself! thanks, Omelka, I won't die of boredom :-)

[Tanya]

I won't die of boredom :-)

Tanya, this is our general diagnosis !!!

I sin, when they stood at the proofing, did not cover with anything,

You should always cover, otherwise the dough will wind up. And also, maybe overdried in the oven.

probably yes, weathered a lot. I put on the second batch - it is true that there is no time to withstand it for a long time, and this time I covered it with a film. all right. but still not that.
I put it for the third time, this time in the refrigerator for the night :-)

And you bake on what ?? On a stone?

no .... on a leaf. electric oven. pissed with water. put a plate of water.