French baguettes

Category: Yeast bread
French baguettes

Ingredients

Poolish
wheat flour 100g.
water (28-30C) 100g
fresh yeast 1g
Dough
pulish
wheat flour 600g
warm water 383g
salt 13g
fresh yeast 7g

Cooking method

  • Poolish
  • Combine ingredients for pulisch, leave to ripen at room temperature for 12 hours.
  • Dough
  • Knead flour and water, 1-2 minutes. Leave to rest (autolysis) for 45 minutes.
  • Then add yeast, pulish, knead at low speed for another 3-4 minutes. Add salt over time. Knead for another 2-3 minutes until smooth. elastic mass.
  • Place in a ripening container for 1 hour. During this time, the dough "stretch-fold" once every 30 minutes.
  • After an hour, put the dough in the refrigerator for another 12 hours.
  • After 12 hours, put the dough on a work surface, divide into pieces about 280g each. Roll up and leave to acclimatize for 25 minutes.
  • Then form baguettes from the rolls. Place on a proofer, on a linen cloth, seam up.
  • During this time, turn on the oven for heating, at 240 C.
  • After 45 minutes, transfer the baguettes to a pan, baguette maker or shovel (if baking on a stone), seam down. Make 4 cuts.
  • Bake for the first 10 minutes with steam. Then remove the steam and bake for another 10-15 minutes, until the desired color.
  • French baguettes
  • French baguettes
  • French baguettes
  • A source:

The dish is designed for

4 baguettes

Cooking program:

oven

National cuisine

french

Note

I baked these baguettes 3-4 times. She took a different consistency. Then different flours. The result was not impressive Until I remembered the words of Olesya and Chuchelka about the "nordic" flour. I decided to show you the result.

MariV
Cute baguettes!
Yes, flour in French dough is important!
Natali06
Olenka, Thank you!
flour in French dough is a big deal!
Yes, I already understood that ...
MariV
I love French bread! And mine too.
But I'm lazy, I bake only in a bread maker.
Natali06
But I really love to tinker with baking in the oven. And how did I live before that?
celfh
I just want to break off a piece, just break off, not cut off. very appetizing
kisuri
Natasha!
You never stop admiring your baguettes !!! Smart girl!
Could you send me the characteristics of Nordic flour, pzhlsta. We don't have it, but we have a different one. How much protein is there? And all that stuff.
Thank you
barbariscka
Natasha, great baguettes ... but they are eaten so quickly

kisuri Irisha, Nordic flour has a protein of 13.0, in the composition as a flour improver - ascorbic acid.
Natali06
Tanyushka, Irisha, Vasilisathanks girls!
Irish, well, so I no longer look at flour?
Sonadora
Oh, Natasha, what a piece of bread! I don't even want to say anything. To break off a piece now and with milk ...
Natali06
Thank you,Manyashik! I fought with them, as you did with snails. But we defeated them anyway!
barbariscka
Natali06 Sorry Natasha, I answered Irina mechanically. Maybe you know something else about this flour, the more you baked with it. I didn’t buy it, they were too expensive. I prefer the St. Petersburg flour "Predportovaya", protein 12.0, and I can add ascorbic acid myself, but here, as elsewhere, you can get it. You just get used to one flour, and they no longer buy it.
kisuri
Quote: Natali06

Irish, well, so I no longer look at flour?
Quote: barbariscka

Natali06 Sorry Natasha, I answered Irina mechanically. Maybe you know something else about this torment
Vasilisonka, Natul, I love you both! Everyone should look at the flour !!! '
Natali06
Irish, nothing is written there, just what Vasilisa said.
the more I baked with her
This was the first time I baked with her, and then only because I really wanted to see the difference in baking. And the price, of course, for it
Sonadora
Quote: Natali06

And the price, of course, for it
Yes, we have it costs 150 rubles for a two-kilogram bag.I here somehow after a long break bought it and could not wait for it to end, the bread turned out to be terrible. And then I found "ten differences" on a bag bought in a store and in the market. It turned out that they had already learned to counterfeit this flour.
Merri
Natalia, cool baguettes, good fellow !!!
Natali06
Ir, thank you dear!
costs 150 rubles for a two-kilogram package
As they say, bake with such flour only on holidays Man, they brought me 26 hryvnias. Although I look on the Internet, the same price as yours
Irish kisuri , found on the Internet

Wheat flour Nordic, Raisio

High quality Nordic flour is made from organic wheat grown in Finland.
Ascorbic acid ("baking powder") is added to the flour, which improves its baking properties.
Ideal for baking bread, yeast and puff pastry, cookies, muffins and cakes.

Contains no artificial preservatives, flavors or colors.
Ingredients: wheat, flour improver - ascorbic acid.

Nutritional value 100g: proteins 13g, carbohydrates 67g, fats 1.8g. Energy value: 350 kcal.

I prefer St. Petersburg flour "Predportovaya", protein 12.0
When I was looking for our flour, there was no protein higher than 10.3
Twist
Natasha, the baguettes are wonderful!
toffee
Yes! What holes !!!! What a crumb !!! I dare not even dream of that, I tried to make ciabats ... no, not mine. And about ascorbic acid it became interesting, can we put it in a gram of gram? We need to try experienced bakers.
barbariscka
Quote: Natali06

When I was looking for our flour, there was no protein higher than 10.3
Yes, Natasha, we have the same story ... Only you will find flour that is suitable in all respects, and it disappears. I accidentally met "Predportova" near the house, and now I don't see her. I wrote, maybe you will have one too. I also really like Uvelki flour, although it has 10, 3 proteins, and the bread is excellent.
By the way, not always strong flour is needed for bread, often it turns out to be rubbery from it ... So here you just search and select what is more suitable.
Scarecrow
As they say, feel the difference))). Expensive, I completely agree, but the difference is enormous. Here's another person who will not let you lie. I rarely bake it in KhP, but for breads for which flour is very important (of course, flour is always of great importance, but in some it is decisive), for example, ciabatta, baguettes - I almost always use it. And I have ascorbic acid, and manitoba, etc., but not a single combination (of those types of flour that is in our market and those that I bought) has yet surpassed this expensive Nordic ... Eh ...

Somehow, in joy, I grabbed flour in METRO from their personal brand, where it was stated that the protein was either 12g, or almost 12. That's a lot. Our domestic standard for BC flour is 10.3-10.6. The result is a full g for bread ... Behaves like a manitoba, in which a wild amount of protein, but so much the dough "floats" on it "rubber". And in the meter there was no rubber, no holes, but it swam in the same way - fig what you can formulate.
Natali06
Girls.Marishka, IrinaThanks for the compliment!

And about ascorbic acid it became interesting, can we put it in a gram of gram? We need to try experienced bakers.
Ir, so we'll ask the masters. Vasilis, Natasha, if you add ascorbic acid to flour, what is the ratio?
Natasha, I generally have flour from a local mill. That's just a general purpose and is good. I tried to roll rolls out of it - I collected the cakes after proofing
By the way, I wanted to make it easier for girls who still love baguettes, that is, without manitoba, beans, etc., but it turned out as always
kisuri
Vasilisa, Natasha, thank you!
How do you like Makfa?
Quote: Natali06

By the way, I wanted to lighten baguettes for girls, that is, without manitoba, beans, etc., but it turned out as always
What does it mean?
Natali06
What does it mean?
Ir, well, you remember after the past baguettes. Not everyone has the opportunity to find and buy manitoba, chickpea flour. So I wanted to find a simpler recipe, with one type of flour. But as you can see
How do you like Makfa?
I also played "makfu", but there it seems, too, 10.3. That's why she didn't take it. Maybe the girls will tell you something?
Scarecrow
Girls, we have a whole topic about ascorbic acid. Ascorbic acid (in powder which, pharmacy), is added at the tip of a knife for 500 g of flour. The tip is not full))), namely the tip. That is, literally a small pinch. Ascorbic acid is involved in the creation of gluten chains, that is, it helps to develop gluten better. How to "squeeze" everything out of the possibilities of the flour taken.
barbariscka
Natali06 Natasha, what went wrong? You started a good conversation, on business. So much depends on flour.

I baked on Makfa for a long time, and then, either there was such a batch, or there were a lot of counterfeits, the bread turned out worse.
Irisha, try it, maybe they bring you a good MacFoo.

Girls don't always have 10.3 protein flours that are weak gluten. You just need to pick up quality flour.
And Luda also advised adding ascorbic acid to our flour (they do it during production). They add quite a bit, well, literally at the tip of a knife, do not overdo it.
toffee
Quote: Scarecrow

Girls, we have a whole topic about ascorbic acid. Ascorbic acid (in powder which, pharmacy), is added at the tip of a knife for 500 g of flour. The tip is not full))), namely the tip.
Well, it seems not the first day on the site and suddenly "a whole topic about ascorbic acid" where I was, where did I look? Okay, I'll buy it and go to all possible places. Scarecrow, thanks, maybe I'll win these baguettes and ciabats.
And as for the "Nordic", it may not be about the price as such, but about availability. I only heard some products here, on the forum, maybe I would buy myself a pack for emergencies.
barbariscka
iris. kaThere is no need to buy large quantities of ascorbic acid, it spoils ...
toffee
Not, of course, I won't buy much, but in a bag there are grams of ... how much? 3-5?
And poke, please, where this question was discussed.
Natali06
You started a good conversation, on business
Yes, did I start this, life itself and our products do not allow us to relax
, like not the first day on the site
I, too, have never heard of it. True, once I saw bread somewhere without kneading, with ascorbic acid, and then, as always, I lost it, but I could not find it.
MariV
Wow, I don’t trust store flour for a long time (sometimes, and sometimes often), and ascorbic acid in powder always stands next to flour! They wrote a lot about this on our forum, and I read it from Lyudmila.
And why many do not indicate in recipes - because they usually put it literally on 500 g of ascorbic flour in powder on the tip of a sharp knife!
barbariscka
Quote: iris. ka

Not, of course, I won't buy much, but in a bag there are grams of ... how much? 3-5?
And poke, please, where this question was discussed.
Small bags of 2.5 g (in our pharmacies), I buy 5 pieces and they last for a long time ...
Ascorbic acid topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124237.0
kisuri
Quote: barbariscka


I baked on Makfa for a long time, and then, either there was such a batch, or there were a lot of counterfeits, the bread turned out worse.
Irisha, try it, maybe they bring you a good MacFoo.

I buy MacFoo all the time, while it's the best flour I've ever tasted. We have Italian flour with 13.5 protein, but I'm somehow afraid to use it in its pure form, I just add it. Can we try?

barbariscka
Irisha, if Makfa suits you, then they are not looking for good, good ... And nothing prevents you from trying. But flour is flour, and how much else affects the quality of bread ... The more you learn, the more you understand that you don't know anything.
kisuri
Quote: barbariscka

Irisha, if Makfa suits you, then they are not looking for good, good ... And nothing prevents you from trying. But flour is flour, and how much else affects the quality of bread ... The more you learn, the more you understand that you don't know anything.
I agree with you!
Natali06
The more you learn, the more you understand that you don't know anything.
I agree with you too! But in order to understand at least a little, you still have to try everything!
Conclusion one- Ira, if you want, try it! And you will tell us
kisuri
Quote: Natali06

I agree with you too! But in order to understand at least a little, you still have to try everything!
Conclusion one- Ira, if you want, try it! And you will tell us

Natali06
Irish, don't, you. And I will be with you! Basilisk how much she told us that we like, not like, but will have to adapt.
I think and already dreamingthat I still add ascorbic acid to my flour! And then we'll see who will!
kotyuchok
I'll stand still see not morally ready for baguettes yet
Natali06
Olesenka, here you are right, to bake baguettes, you need to love them. And not even the baguettes themselves, but the process.

Vasilis, do you know what I was thinking? In these baguettes, not only gluten plays an important role, but also the water absorption of the flour, how it holds it. When I baked for the first time, in order to get lightness, I made the dough wet. And as if everything was fine, and baked the baguettes, but! there was no airiness anyway.
barbariscka
Quote: Natali06

In these baguettes, not only gluten plays an important role, but also the water absorption of the flour, how it holds it.
Perhaps you're right Natasha ... And the dough holds water well, having good elasticity, plasticity ...

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