French baguette with sourdough (real)

[IRR]

IRR, these are the baguette holders that we have Lyulek ordered in bulk, I also have the same - 36 cm.

Well, I'm not in the subject ... ATP, Rybka. (And how much did they cheer?)

[IRR]

IRR, UAH 75 for 1 mold for two baguettes.

Basja , and how many baguettes you get from the main recipe. I divided 4 pieces, but it seems to me that they will be too small, and if divided into three parts, it turns out that one recess for the baguette will be empty

[RybkA]

RybkAI baked according to the recipe not even from our forum, I just counted for myself, replaced the amount of flour with sourdough and adjusted the water content accordingly. And proceeded from the fact that for each baguette there was 250 grams of dough. If I find a recipe, unsubscribe.
Here is my recipe
I took 200 grams of French sourdough, 200 grams of premium flour, 100 grams. water, 2 tsp. salt,
She mixed everything with a combine, then gave it two hours to rise. After the first hour, I folded the dough in half and left it to come up under the plastic wrap. After the second hour, I divided the piece into two, molded the baguettes, put them in molds and let them distribute for 35-40 minutes.
It is necessary to keep an eye on the bun, and on occasion either add water or add flour, it all depends on the flour, I think I added a little water, since I have very dry flour.
Since I was impatient, I did not allow the baguettes to be fully spaced, and therefore they burst. But I think it will not affect the taste, Now they are cooling down.

Whoa! 2h l. salt!
I have already put mine on proofing, it means I have 4 slim sticks
By the way, I want to ask about the proofing ...
Should they be covered with something while they are growing?
Who puts them where? Now I have only 20 * in the kitchen, so I put them in the oven for 30-35 *, I'm sitting waiting ..., then I will have to get them out and turn on the oven.
So I'm thinking, but will it not get worse / fall off while the oven is heating up - it will take about 8-10 minutes ...

[RybkA]

RybkAI do not eat white, but mine loves everything salty, so 2 tsp is normal for him. She also defrosted it, first in the oven under the film, and then on top of the stove, while the oven was burning and also under the film. The film was pre-lubricated with vegetable oil so that it would not stick.

No, the water will evaporate and everything will sprinkle. It is necessary to stick

I don't always sprinkle it and I do it, I sprinkled it with some water and sprinkled it with sesame seeds, everything holds, it sprinkles a little when you cut, well, it also sprinkles from the shops.
And store baguettes are smooth thanks to the same steam humidification.

[Suslya]

Suslya then my sesame is not correct. does not want to hold on, and I have no sprinkling on my rye toads

Basja, you can still use milk - we glued the windows with milk at work before the winter season. When there were no double-glazed windows. They tore old sheets into strips, moistened them in a bowl of milk and glued them. They held on (a-a-a-troubles, smiles do not stick) very well. I am not kidding. I grease almost all of the pastries now. I don't like eggs much. It smells like an omelet to me everywhere. (Here is a smiley with a red face, but it is not inserted)

[IRR]

IRR thanks, I'll try.

And I smear it with milk too! pies and breads especially.

I report. baked Admin's milk bread, but used sourdough, and, as you suggested, covered it with milk and sprinkled with sesame seeds.

Well, super! Not sprinkled? Will you show the cutter when it cools down? Very curious

[#79, # 80, #88 & # 89]

Inspired by answers #79, # 80, #88 & # 89
I give a wreath:



I wish you warmth Your hands that bake Bread!

here is the cutter

[Basja]

Basja, you got a very wonderful bar
AXIOMA, is this a wreath with mussels? (joking, joking, I know that with prunes and I know that they dried themselves).Delight and respect are now in complete surya

[AXIOMA]

Here are my first breadsticks

Well, I will not say that I am delighted and I will not say that it is bad. Rather, I expected a different result, more fluffy crumb and holes, but only got a delicious crispy crust. Although right after the oven they were so oak that I thought I would forget the nails with them, but then they moved away.
I will continue to look for the recipe.
AXIOMA, your wreath is very interesting, but do you soak prunes?

[AXIOMA]

... I will continue to look for the recipe.
AXIOMA, your wreath is very interesting, but are you soaking prunes?

GO HERE:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=12150.0
or here:
🔗
- you will find a lot of useful things for yourself ...
About prunes. I don't soak prunes.
Initially, it is dry, I would say too dry ... But when baking, it obviously picks up moisture from the dough and becomes, in combination with walnuts, very edible
Sometimes I don’t get this kind of baguette even for tasting.

At first, I cultivated a sourdough on grapes for a long time. And then I started looking for recipes where it could be applied. As a result, I got the following baguettes:

I baked it according to the original recipe, let the dough stand in the refrigerator overnight, overnight it grew 3 times. Well, yes, there are no huge holes, but I really like the crust. And if you make hot sandwiches with cheese with these baguettes, then this is generally delicious.
Wort, thanks for the recipe

Please tell me, what is the leaven?

Please tell me, what is the leaven?

Who, what sourdough, I had French, now I have a monastery.

What sourdough works best with?

I only had a Frenchwoman, I think any will do, as long as it was fed with wheat flour.

Girls, molds for baguettes can be written here 🔗
(scroll the page)

I only had a Frenchwoman

The French leaven is different. You are probably cool? And along the way the question - why yeast, if there is leaven?

I have a modern (liquid) sourdough recipe from Eric Kaiser.
And yeast is added either to stabilize the process, or if the leaven is not very strong ... I do it with and without yeast, as my soul wants at the moment

as the soul wants at the moment

In .. I also wanted a soul at the very moment .... But, either your leaven is very weak, or my yeast is hefty powerful ..
They don't need baguettes, IMHO
Thanks for the recipe, anyway

I'm filming to ask ... why is it weak at once? yes she ... yes I have ... yes in 2 hours 3 times takes off, here! Wait, I'll be offended here ... 🔗

Wait, I'll be offended here ... 🔗

Oh, these women .. a little something - immediately into tears

oh ... a flower for me? 🔗 thank you
but there were no tears ... so ... insults are small

Yes, no, the recipe and everything is fine .. I just have a day today - not baked, not cooked. Pilaf ... with lamb ... some kind of porridge turned out. The dough is already tested bread in HP, well, it does not get lost in a bun and that's it, at least crack it ..
So I was bewildered that the liquid is too much
And there, wait and pulled out of the HP, and according to your recipe baguettes - that's all, the norm.
It happens.

yeah ... it happens .. this moon is to blame ... or something else
And show the baguettes?

And ... already given and eaten
In a day or tomorrow, I'll bake another batch, and I'll take a photo right there, okay? But I will already have a double amount
I promise.

yeah, okay 🔗

I don't understand anything!
put the leaven. it turned out like shop sour cream. so yesterday I tried to make baguettes using this recipe, instead of a dough I got a thin porridge ... what did I do wrong?

[Wort!]

Wort! I'm with my report. The recipe is SUPER, thanks so much for sharing. Airy, and the smell ... mmmm. Unfortunately, I didn't have time to do it without a cut, one of the children ate it hot, and the second was taken by the little niece.

Girls, tell me, why add yeast to the bread recipe, if there is sourdough there? I understand that this leaven is actually live yeast.
I do not have a mold for baguettes, but I want just such a shape. How can I do the same?

Girls, tell me, why add yeast to the bread recipe, if there is sourdough there? I understand that this leaven is actually live yeast.

You do not have to add, add yeast for a more confident rise (in time). I am not adding.

Right. Catwoman, at you

And yeast is added either to stabilize the process, or if the leaven is not very strong ... I do it with and without yeast, as my soul wants at the moment

Right. Catwoman, at you

Thanks for the awesome recipe! Now our favorite, only the family said to do 4 pieces at once, otherwise 2 was enough for 30 minutes.

Super baguette. The dough is smooth, soft, but at the same time dense, forosho is formed. Made with spreading a layer of dough before shaping with tomato paste, chopped garlic and herbs. Flew away in one evening. Thank you

Peace be with you bakers!
in the eye caught the eye can someone come in handy;) Internet store "Recipe Bread"

A baking dish for 4 French baguettes.
The smell of warm bread begins to invade the house! A still warm, crunchy baguette for your morning breakfast is easier to bake using a special shape. The dough will not creep, and thanks to the perforation, the heat is distributed evenly and the crust will crunch. The non-stick coating will prevent the dough from sticking to the mold. Four gorgeous French baguettes are the best way to start your day. Bake like a real baker.
Not dishwasher safe!

Baking pan for French baguettes, size 38.5x32.5 cm

Price 980 rubles
When buying 2 or more pieces, 5% discount
Delivery in Moscow 250 rubles
Pickup metro Paveletskaya

My baguettes

And these are already new. Only cuts fail

Hello dear bakers! I'm new here and don't know anything, but I really want to make friends. I'm a beginner in sourdough too, but I kind of fed it and decided to try it in practice. I really liked the recipe given here, I kind of did it as written in the recipe, put it on for proofing, but I'm worried that the dough turned out to be watery, it won't work to form baguettes from it ... or after proofing it will be different, or do I need to add flour now? Please tell experienced people

According to the recipe, it should be liquid. For ease of use, the dough must be folded several times before molding. Then it keeps its shape better.

Hello! baked baguettes-dough made strictly according to the recipe, it turned out to be somewhat watery. I mixed in a little flour during molding, because it did not work at all to do something with it. now baked, looking beautiful!

Girls! explain again, pliz! maybe the dough needs to be kneaded longer? it creeps and sticks to my hands. baked, very tasty, thin crust, thick, but how to cope with the dough. I weigh exactly in grams, as in an advertisement you can't get a round baguette. what is wrong with me? : girl_cray1: I tried both kefir and French starter.

so, calmness, the dough there is not steep, soft, but if it really floats and does not lend itself to molding, then just reduce the water, take not 150 g, but 130 g, for example, maybe our flour is different, so the joint came out. Therefore, when mixing, do not pour all the water at once, correct it in the process.

Thank you! : mail1: I will try

[Suslya]

so, calmness, the dough there is not steep, soft, but if it really floats and does not lend itself to molding, then just reduce the water, take not 150 g, but 130 g, for example, maybe our flour is different, so the joint came out. Therefore, when mixing, do not pour all the water at once, correct it in the process.

Suslya... I also baked baguettes yesterday according to your recipe - on the eternal overfed in wheat sourdough. the day before I refreshed it, put it in the refrigerator on the top shelf (it was already too late), the next day I doubled it again - refreshed it (I accumulated 450 grams for the one and a half norm). The leaven was so active. that after 2-2.5 hours she supported the dish. which covered a huge bowl of sourdough. Well, I mixed everything according to the recipe (X1.5 times). The gingerbread man turned out right away, I would even say, it could have been softer, good. that I didn't drink all the flour according to the recipe - I left about 5-6 tablespoons. Here, apparently, the whole point is in the leaven, who uses it. I do not have 100%, but an advantage towards more flour.
so - the next stage - proofing in C / P - after 3 hours the dough was supported by the C / P glass. She poured the dough onto the table. slightly kneaded, divided into 3 balls. I held it for 20 minutes under the film, formed it (twisted it with a roll with pinching the edges when rolling), put it in double baking paper molds on paper clips. I went to the shower. After about 50-60 minutes, I found the proofing decent - an increase of 2.5-3 times turned on the oven. and in the meantime, she pissed a little water and sprinkled it with weed. sesame, made cuts with scissors. The oven (over 30 years old) showed 180-190 degrees. I poured a mug of water into a hot frying pan at the bottom of the oven and stuffed a baking sheet (cold) with baguettes.
So I got to the main one in such a long way. The temperature within the next 7-8 minutes reached the desired 220-230. But no matter how much I waited, baguettes did not want to blush. As a result, instead of 20 minutes, I kept them in the oven for all 45, at the end I went crazy and turned the gas knob to the limit - it soon became 250. I turned off the oven only then. when it felt. that smelled burnt, a little scorched the bottom. The tops nevertheless became rosy, BUT ....... holes in the cut of such beautiful ones as Vasnetu-turned out to be a smooth, finely porous bread, delicious. of course, but the crust is a separate song, albeit thin, but oak. Yes, during this long baking, I again poured a mug of water, and even so I also sprayed the baguettes themselves 3 times. There are photos, but I can't insert them yet.
Dear Suslya, if YOU had the strength to read my confession, please point out my mistakes (sourdough composition, kneading, temperature regime, etc.) I really want a large-hole baguette.