Quick baguette

Category: Yeast bread
Quick baguette

Ingredients

serum (water) 300ml
dry yeast 10gr
salt 1.5h l.
sugar pinch
flour 500gr.
vegetable oil 25g.

Cooking method

  • I ran from work today and realized that my bread ran out in the morning. And we don't know how to buy anymore! Having rustled "along the bottom" I found a recipe for quick baguettes. Maybe someone will come in handy. Preparation Mix everything in a mixing bowl (or knead by hand) until smooth, fold in the shape of baguettes, make oblique cuts and let rise in a warm place for about 20 minutes before baking, moisten with water. Bake in an oven preheated to 200 degrees for 30 minutes. Cool the finished baguettes. Quick baguette

Time for preparing:

about an hour

Cooking program:

oven

pitch
oh, so pretty! : wow: I was just rummaging through the site about baguettes, I want to bake and a colleague asked for a recipe: yes: so very fast: girl_manikur: how does it taste? how are you? : girl_haha: was it tasty for you?
pitch
and more: what yeast? : girl_cleanglasses: and immediately kneaded, stood a little and in the oven ??? ;) is it really that simple? : girl_red: thanks !!!
Natali06
Not at all, Smolka Still cooling down. Slightly cut off, of course, ordinary bread, (without pretensions to the great art of baking), given its speed of preparation
Quote: tar

and more: what yeast? : girl_cleanglasses: and immediately kneaded, stood a little and in the oven ??? ;) is it really that simple? : girl_red: thanks !!!
Eco took yeast, not bad, I'll tell you. And yet, yes, I just kneaded everything, stood, baked
echeva
How much dry yeast to take? 10: 3? about 3 tsp?
Natali06
Oh, Zhen, I forgot to write, that is dry. Fresh 30.
pitch
I'm baking the fourth day, only 1/3 cup sugar is just super! : crazy: and special time-consuming no: girl_manikur: that's just pictures to insert I do not know how: girl_red: layman I! and thank you for the recipe !!!! : kiss3: just a fairy tale !!!!!!!!!!
Natali06
Yes, I am also not a great specialist in pictures, I can not reduce. You create your gallery (see above?) And it's easy to add from there. And everyone will see your piece of art. Thank you for your kind words! The recipe is too simple, but if someone else needs it, then it's not in vain
Serenity
Sorry, but in my opinion it is much better to buy from the store than to have this. This is not bread, this is just a piece of early-maturing, under-fermented dough baked in the shape of a loaf. Inside, it smells 100% of yeast - 10g dry per pound of flour and 20 minutes of fermentation !!!! ). Only the crust can be edible in this product, although it should have been browned a little more.
Why post such useless recipes? what if someone naively decides to bake it, expecting to get bread (I'm not talking about a baguette)?
If you don't have time, it is better to make unleavened flat cakes or pizza pies, where there is no crumb.
Natali06
The recipe does not claim to be the best in its class. And I don't want to speak to you in your own tone. I like the site for the kindness and responsiveness of all the girls, but you ... If you don't consider it worthy, don't bake, your right. And you can even argue about yeast. Read carefully all the basic quick recipes for baking bread, and then we will argue.
Serenity
Quote: Natali06

The recipe does not claim to be the best in its class. And I don't want to speak to you in your own tone. I like the site for the kindness and responsiveness of all the girls, but you ... If you don't consider it worthy, don't bake, your right. And you can even argue about yeast. Read carefully all the basic quick recipes for baking bread, and then we will argue.
Natalie, the fact that I criticize your recipe does not mean that I am not kind and not responsive. Rather, on the contrary - I, at least, think about the fact that someone comes here for help, and not just tease or show off. I know from myself how unpleasant it is to run into a non-working recipe / reception. I personally have nothing against you
Such a quick dough has a right to exist, but not in the form of a loaf. It is used for pizza, tortillas and other products where the crumb is minimum, maximum crust and there is a filling, which gives the taste to the product (and at the same time clogs the flavor of yeast).

Serenity
double
Natali06
Ol, the problem was not in the criticism itself, but in how you presented it. You didn’t personally hurt me, but those who approached this recipe, and they don’t care what the process of “fermentation” was! It was evil and not friendly. It's like our children, whether they are beautiful or not.
Serenity
Quote: Natali06

Ol, the problem was not in the criticism itself, but in how you presented it
Ok, it's my fault I didn't mean to offend anyone

Gulchatay
mmm ... what a beauty))) you will definitely need to try it)) bookmark)))
Natali06
Julia Gulchatay, try it. to your health! This is, of course, an instant recipe. but if there is more time, then the proofing can be sustained longer.

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