marinastom
Quote: Omela

Marinaworthy bars !!!!!
And the taste is Mmm, a song! I liked the process even more, and this, despite the fact that I kneaded the dough with my hands, I regretted the stove, but there was no dough mixer. Now, out of habit, his back breaks, maybe more often you need to do such gymnastics?
I did it with pressed yeast, 5gr thumped, so I ran out of bread.
Here is the promised cut, only in the evening the pictures are bad (we can, the photographer and the hands of that).
French baguettes from old dough
And then I could not resist and took a picture of a slice in your style (but in macro photography), I really wanted to!
French baguettes from old dough
Omela
Marina, and a light bulb, and a cut that you need !!!
marinastom
I will be really proud of your thanks!
Omela
Well, Duc is for what!
Sladolka
On weekends I also baked this bread.
Mistletoe, Thanks for the recipe! Bread is especially tasty on baking day
French baguettes from old dough
Omela
Olya, beautiful bread !! And yes, they eat baguettes on the first day.
marinastom
Quote: Omela

Olya, beautiful bread !! And yes, they eat baguettes on the first day.
And it's not true at all! Ours did not eat right away, so dad came to visit, he liked it even more than the fresh ones. It's still tasty, but differently. In an adult way.
Omela
Marina, it's not me ... it's xknapsacks say so. And we can eat on the third day.
Sladolka
Quote: marinastom

It's still tasty, but differently. In an adult way.

maybe

Quote: Omela

Marina, it's not me ... that's what the guardians say. And we can eat on the third day.

And my mother, along the way, - xranzen!
Sandy
I have had the dough in the fridge for about a month now, should it be thrown away?
Omela
Sandy , no sales. I would use 200 grams as an "old dough" and knead a new one with it.
Sandy
Quote: Omela

Sandy , no sales. I would use 200 grams as an "old dough" and knead a new one with it.
So there is 200 gr. for a new one, I forgot about it completely ...
Omela
I think it should work.
marinastom
Quote: Sandy

So there is 200 gr. for a new one, I forgot about it completely ...
Exactly, try and report back. If everything goes well, you will see that a precedent will be created. * JOKINGLY * There will be "old" dough, like Lenin, "more alive than all living things."
Sandy
Quote: marinastom

Exactly, try and report back. If everything goes well, you will see that a precedent will be created. * JOKINGLY * There will be "old" dough, like Lenin, "more alive than all living things."
Good
The question is ripe - if I bake in a baguette and on a stone, then my bottom of the baguette (where the pimples are) remains white, and the top is ruddy, if without a stone, then everything is normal. Does this recipe fundamentally bake on a stone or not?
marinastom
Quote: Sandy

Good
The question is ripe - if I bake in a baguette and on a stone, then my bottom of the baguette (where the pimples are) remains white, and the top is ruddy, if without a stone, then everything is normal. Does this recipe fundamentally bake on a stone or not?
Here is Clever Girl! And I underdoped to correlate the color. I thought I was not baked.
Omela
Sandy , I baked on stone. He keeps the temper, helps to "blow up" zets. But since you are happy with the baking result without stone, bake.
marinastom
Quote: Omela

I baked on a stone. He keeps the temper, helps to "blow up" zets.
But what about pallor? You’re kind of rosy on all sides.
Sandy
Quote: Omela

Sandy , I baked on stone. He keeps the temper, helps to "blow up" zets. But since you are happy with the baking result without stone, bake.
Yeah, it's clear, another question - how can I correctly "mix" this dough into this recipe? For those who are in the tank
Omela
Quote: marinastom

But what about pallor? You’re kind of rosy on all sides.
That I didn’t even notice that the bottom was pale or not. It was crispy and baked.

Quote: Sandy

Yeah, it's clear, another question - how can I correctly "mix" this dough into this recipe?
Cut the dough with scissors and beat with a blender with water until smooth. Then add flour.
Sandy
Quote: Omela

That I didn’t even notice that the bottom was pale or not. It was crispy and baked.
Cut the dough with scissors and beat with a blender with water until smooth. Then add flour.
Thank you, I will, I will report.
I took the dough out of the refrigerator, it smells okay, it didn't die .... if I knead it and leave it overnight and bake it in the morning, will it be okay or will it stop?
Sandy
I kneaded the dough, put it on the balcony for the night (+5 temperature)
Sandy
I took it back to the kitchen, I think nothing will change in 14 hours .... I’m not tired of thinking aloud here yet?
Lomarga
Quote: Sandy

I took it back to the kitchen, I think nothing will change in 14 hours .... I’m not tired of thinking aloud here yet?
: flowers: Not even tired of it! I am interested in your reports from the "hot spot" !!!! I look forward to continuing the story !!! ... I also have dough in the fridge ... about 300 g .... if you succeed, then I'll try to do something with it!
Omela
Quote: Lomarga

I am interested in your reports from the "hot spot" !!!!
support the previous speaker !!! Sandy, mentally we are with you !!
Sandy
I continue, this is what happened overnight, now I wait until I get up and bake

French baguettes from old dough
French baguettes from old dough
French baguettes from old dough
French baguettes from old dough

To be continued....

Sandy
Well, here they are, I'll expose the cut when they cool down

🔗

🔗
Sandy
Here is a cut, to my taste not very ... kinda sourish and low-air
I think you shouldn't stick old dough into this recipe, next time I will do it according to the recipe

🔗
marinastom
And it looks so very cool! Maybe it was worth adding a string of sweet things to the dough? Although, probably, everything would have fermented overnight. Let's wait for Mistletoe's resume.
Sandy
Quote: marinastom

And it looks so very cool! Maybe it was worth adding a string of sweet things to the dough? Although, probably, everything would have fermented overnight. Let's wait for Mistletoe's resume.
It is there that the sourness from the old dough is not characteristic of a baguette, it fermented for 13 hours, I do not think that because of this a special aftertaste, I like baguettes of a more neutral taste.
Omela
Sandy, purely visual, the appearance of baguettes -. The incisions opened perfectly. The crumb is dense, yes. There should be no acid either, as you correctly noted, this is due to the "old" dough.
Lomarga
Sandy, appearance - supperrrr !!! do not be upset that the crumb is too thick and sour .... there will be crass in crackers !!!!
Irina1607
Good evening! I want to bake baguettes tomorrow, but there is no instant yeast and I forgot to go to the store too late. There is dry regular and fresh yeast, please tell me if it can be replaced and in what proportion?
Omela
Irina1607, and dry - active? If so, they can be used in the same proportions.
Irina1607
Like these ones
Lviv dry yeast 12 gr
🔗
Dry yeast is made from highly active strains of compressed yeast grown according to modern technological schemes from environmentally friendly raw materials, without preservatives.
Drying the yeast to a moisture content of 6 - 8% extends its shelf life up to 12 months.
Omela
Write the link with asterisks inside .. otherwise, autocorrect will occur.
Omela
According to the description, active yeast.
Tata
Omela , good day. Today it has acquired the shape for baguettes, like yours, with holes. I want to bake tomorrow. Do you put a baguette holder on a stone in the oven, and if there is no stone, then on a baking sheet or grate?
Omela
Tatawhen I didn't have a stone, I put it on the grate.
Tata
Omela, Thank you
Tata
Omela , on the weekend I baked baguettes, even 2 times .. Everyone liked them very much. So quickly they were still warm that they did not have time to reach the fotik. The first time I baked on Italian flour, with kneading in the refrigerator for the night, the second time on our general purpose Ashanovskaya without proofing at night. The difference is in appearance, the Italian ones are more curvy and white. But both delicious.
Omela
Tata , glad you liked the recipe. I don't like Ashanov flour lately. I bought a lot .. I'm suffering.
Tata
Yes, I agree. When mixed with other flour, it seems like nothing. The only flour that I like is St. Petersburg "Predportovaya". Always a no-lose option, but it is the highest grade with 12 protein, but I want 1 good grade.
Omela
Yes, in the summer I bought 1c at Perekrestok. A sorceress, in my opinion. And now there is nothing at all.
tatiana sh
what does it mean to bake on a stone?
Omela
tatiana sh , welcome to the forum! Read about baking stone here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.640
Sandy
The recipe is superb, I often bake it now
I cut it still warm

French baguettes from old dough
French baguettes from old dough
French baguettes from old dough

Omela
Sandy , Oksana, wow !!! What colorful !!! And the crumb is airy and the crust is crispy !!
Sandy
Quote: Omela

Sandy , Oksana, wow !!! What colorful !!! And the crumb is airy and the crust is crispy !!
Thank you and the smell of the crumb is awesome right
marinastom
Quote: Sandy

and the smell of the crumb is awesome right
Sandy, how did they get so rosy from below?

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