Natali06
Oh, and beautiful, you can't take your eyes off! Well done!
Quote: ang-kay
Great recipe!
And very lightweight!
Angel, what kind of flour did you take?
ang-kay
Quote: Natali06

Oh, and beautiful, you can't take your eyes off! Moldovan girl! And very lightweight!
These are my first baguettes in my life. I thought. I'm doing something wrong. The dough did not rise almost in the refrigerator, and it did not heat up somehow on the table. She put something cold in the oven. But everything worked out. Thank you!
ang-kay
Quote: Natali06


Angel, what kind of flour did you take?
The mixture turned out. A little "Khutorok" remained, and then added "Olenivska" (it's Donetsk). I tried "Healthy Line" Something of the highest grade was not very impressed, but I still have to try, but whole grain coarse grinding is very, very much. I just wrote about the "Healthy Line", it is not here, because you used it and you do not like it.
mur_myau
Great bread! And you don't need a baguette baking sheet to bake it?
SanechkaA
Natasha, thanks for the science! someday I will learn to make beautiful cuts
kotyuchok
My baguettes are not quite, I didn't think that they would grow that way, I had to do it longer, and the crust is super crisp. Thank you Natasha Royal Baguette 2013 Ridha Khadher
Natali06
Quote: mur_myau

! And you don't need a baguette baking sheet to bake it?
Elena, it is possible both on a stone and on a perforated baking sheet.
Quote: SanechkaA

someday I will learn to make beautiful cuts
Sanyochek, you will definitely learn!
Quote: kotyuchok

I don’t quite have baguettes Thank you, Natasha Royal Baguette 2013 Ridha Khadher
Olesenka, desire to eat? And the rest is a matter of time and technique. Hands have gone through everything and the next ones will be 100 times better!

Girls, everyone Merry Christmas!
Tata
Natus as I promised. The baguettes are super. The crust was eaten immediately.
Royal Baguette 2013 Ridha Khadher
Natali06
Tattoo, baguettes are lovely! I am glad that you liked both the recipe and the baguettes!
Catwoman
Natalie! I baked them! Now I will cool down one and show it.
Natali06
And where? Published already!
Catwoman
Quote: Natali06

And where? Published already!

Right now! True, one is gone.
Royal Baguette 2013 Ridha Khadher
Royal Baguette 2013 Ridha Khadher

True, I'm not a photographer, the baguette is really awesomely tasty. It did not increase much during proofing, but it blew up in the oven!
Natali06
True, one is gone.
Well, that's always the case! At the most interesting point!!!
Catwoman
Natashik, I have improved! Thanks again for the recipe. Yesterday I was mixing "in between times", though I am a lazy person, a bread maker did this process for me, and today after work I baked it.
Natali06
really i'm lazy, for me this process was done by a bread maker
And you are not alone!
Natali06
Quote: Catwoman

:
Royal Baguette 2013 Ridha Khadher
Royal Baguette 2013 Ridha Khadher
ABOUT! Now I see the creation of the master! And air! I was pretending! And she herself has created such beauty! Honored cement!
Catwoman
Say it too!
Natali06
Quote: Catwoman

Say it too!

Yes, everything is already visible!
Catwoman
That would be more time! I thought there would be enough baguettes for the weekend. I already doubt that now our dad has dragged himself into the kitchen. If you stay for breakfast, that's good. Children have already registered one.
Natali06
Stop grumbling! It's so great when your work is judged "for both cheeks"!
lungwort
Natashechka, yesterday I baked your baguettes. Instead of 1st grade flour, I used 50% whole grain and the rest - the highest grade. The dough is probably a little heavier than it should be, but still airy. They managed 4 baguettes at lunch, so there is nothing to photograph. For myself, I concluded that this proportion will be very good for 2 baguettes in a baguette holder, and for 4 you will have to put 2 times more. I liked the baguettes very much, I will still bake, but from v. varieties and 2 times more. Thank you again.
Natali06
Natochka, I'm so glad you liked the baguettes!

Quote: lungwort
Dropped 4 baguettes for lunch
This is the best praise! Just a balm for the soul!
And at the expense of weight, it's all individually. I've baked baguettes with sourdough, and there the weight is 300g. And you think what? hook arms make them of a certain thickness! Well, I'm not doing well with baguettes-rolls!
Agata21
I have a problem, urgently, they call me to work by 20-00. 24 hours expire at 19-00. Can I start baking earlier?
Natali06
Agata21, Get Started! Good luck!
Agata21
Royal Baguette 2013 Ridha Khadher
THIS IS THE SUCH BAGUETTES GOT.
Natali06
Agatpoint, you confused me What kind of baguettes were that? It turned out nice, identical, even, but what about the taste?
Agata21
We liked the taste very much, but today the half remains, terribly hard. Considering this is my first experience of baking bread in the oven, almost good. When I put it on baked goods, I saw that the temperature dropped to 230. I think. that's the point.
Natali06
Quote: Agata21
today half is left, terribly hard
This is bad
Lubovvv
Natasha, hello! I really want to try your recipe, but I have never made bread, so I can't figure out how to bake ... with steam - is this a separate mode in the oven ?? I have a mode "cooking bread and pizza", so I doubt it or not
Natali06
Lubovvv, Hello!
Quote: Lubovvv
so I can't figure out how to bake ... with steam
Steam baking is such a technique when baking bread, when hot steam gives the bread a "stimulus" to grow in volume and become more airy. I don't know if she explained clearly
To create steam, I heat up the oven along with the tray containing the stones. I also boil water. When planting the dough in the oven, you need to pour boiling water into this pan, up to 230-250 grams. ... Be careful while doing this! Because the steam will give and hand
And that's all. We close the oven. Steam baking is in progress.
Lubovvv
Natasha, thank you very much for the detailed prompt response, as I understand it, 230-250 grams of water will boil off by themselves in 10 minutes, and the stones are there until the bread is completely baked? are the stones for the bath?
Natali06
Quote: Lubovvv
and the stones are until the bread is completely baked? are the stones for the bath?
Lyubash, steam should be in the oven, as much as specified in the recipe. On average, 10 to 20 minutes.
The stones are as you like. The main criteria are that they do not highlight any unnecessary troubles for you. Somewhere we have a topic on stones
Quote: Lubovvv
are the stones for the bath?

By the way about the bath. Once we were in the bathhouse, and we were given such a steam that I immediately understood how steam works on bread
as I understand it, 230-250 grams of water will just boil off by themselves
It depends on how much you take the pallet. I have a cast iron brazier, not very large.
zoyaaa
Natasha, thank you very much for the recipe, the baguettes are excellent, only I used 8g of pressed yeast, I just don't use dry yeast, there were no stones, there was just a baking sheet with boiling water in the oven, the crust is just wonderful, but it seems to me that it is still time for pressed yeast proofing should be increased from half an hour to 1 hour. Next time I will.
Natali06
Zoya, I am very glad that you liked the baguettes!
Quote: zoyaaa
It seems to me that for pressed yeast, nevertheless, the proving time should be increased from half an hour to 1 hour.
Of course, this is all individually (room temperature, yeast, etc.) and visually.
Quote: zoyaaa
I used 8g of compressed yeast
I also like pressed ones more, but sometimes I do not deviate from the original source, I bake as in the original. And only then I decide for myself what and how I can change. And you are great for not being afraid and experimenting! Successful breads to you!
zabosan
I baked baguettes - the recipe is wonderful! Very tasty, perforated))) the first time I made such a dough for a long time
They are not labor-consuming at all, but I can't make cuts ... eh ... just one baguette and chewed so soon I won't get through the door)))
For some reason, instead of beautiful cuts, I got beautiful tears on the bottoms. Why is that?

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I fought for a long time with inserting a photo from a tablet, it turned out crookedly, sorry ...
kavmins
inside you can garlic, grated with olive oil and herbs.
Girl Anya
Thanks for the recipe. Everything is simple and straightforward. The first time I baked a baguette, and everything worked out great. I was always afraid to start baking baguettes, but as it turned out, everything is not so scary - thanks to you! I will definitely bake some more!
Bes7vetrov
Finally, I also tried my baguette holder. The result is awesome bread, perforated, crispy! Now I have breakfast coffee with milk and a baguette with butter
Shine!
Royal Baguette 2013 Ridha Khadher
Royal Baguette 2013 Ridha Khadher
Thanks for the recipe!
Scarecrow
I really liked it. Especially the fact that most of the time "prepares" without my participation))) Well, I, as always, with whole flour ..

Royal Baguette 2013 Ridha Khadher
Masinen
Girls, and I'm behind you))
True, they turned out to be pregnant))
Royal Baguette 2013 Ridha Khadher
Scarecrow
Masinen,

Hee-hee, cool))). The main thing is to make them tasty. And so the pregnant women will go.))
Scarecrow
Royal Baguette 2013 Ridha Khadher Royal Baguette 2013 Ridha Khadher
kil
Scarecrow, class! Natasha, did you take or dilute whole grain flour?
Scarecrow
kil,

I dilute. And by eye. When half of the highest grade, when a third of the CZ. I am almost so self-willed in all breads))). I baked it, went to work, came - there is nothing to take a cut. No.
kil
Scarecrow, and the bars are so perfect why, do you have a form?
Scarecrow
kil,

Irin, I have a baguette sheet (form) for 2 baguettes. All these baguettes (4 pieces) were baked at the same time. 2 on a sheet, 2 on a stone (they stood in the oven on two levels) and, as it grit, find 10 differences. I myself have no idea from the photo where which ones))). The bottom must be looked at. On which bottom with pimples (baguette sheet is always perforated) - those from the sheet)). So, as you can see, everything can be done without him.
Sonadora
Quote: Scarecrow

kil,
I baked it, went to work, came - there is nothing to take a cut. No.
And how you wanted! If they had left me alone with such baguettes, she would have crammed everything herself. Scarecrow, Natasha, cool baguettes, some textured cuts are worth something!
Scarecrow
Royal Baguette 2013 Ridha Khadher
eye
Natasha, super baguette! indecent! from a new fancy oven, what? with steam? class!

Why are we slimming for a little tablecloth?

Scarecrow
eye,

Yes, in the photo everything is of some terrible color))). I haven't started to renovate the kitchen yet)). The oven is the same !!

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