Baguettes with three kinds of flour

Category: Yeast bread
Baguettes with three kinds of flour

Ingredients

wheat flour 265gr
whole grain flour 225g
bean flour 10g
salt 10g
water 335g
fresh yeast 4g
butter 15g

Cooking method

  • Knead the dough out of water, salt and three types of flour. ( I ground the peas in a coffee grinder and sifted them into a fine sieve)
  • Let the dough rest for 30 minutes.
  • Then add finely crumbled yeast. Continue mixing for 2-3 minutes.
  • Finally, add softened butter. Continue mixing for another 5 minutes.
  • Put the dough in a greased container and leave for 1 hour. Then stretch the dough and fold it on all four sides, once.
  • Close the container with the dough and leave to ripen in the refrigerator for 12 hours.
  • After 12 hours, remove the dough from the refrigerator and transfer to the work surface. This view after the refrigerator
  • Baguettes with three kinds of flour
  • Divide into three equal parts, about 290g each
    Baguettes with three kinds of flour
  • Collapse each into a cylinder
    Baguettes with three kinds of flour
  • Allow to rest for 30 minutes.
  • Then shape each into a baguette. Leave to stand for 60 minutes.
    Baguettes with three kinds of flour
  • Bake in a preheated oven. The first 10 minutes with steam at 250C. Then release the steam and reduce the temperature to 240C. Bake for another 12-15 minutes.
  • Cool the finished baguettes.
    Baguettes with three kinds of flour


Twist
Natashawhat a tempting crust! Probably crispy ...
Natali06
Marish, thank you dear! You know how we weren't friends with baguettes. And I prepared these in one go. And the crust is crispy and the crumb is tender. All with them.

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