French baguette with sourdough (real)

That's how I got it. Although not as airy as that of the hostess of the topic, it is still light and fluffy. Very tasty!

My husband, and he is my main bread taster, said "approves and repeats"! True, I slightly fried it (baguette, not my husband) (distracted by an urgent call).

Yes, and I slightly deviated from the recipe: it took 50 g more liquid (I have very dry flour) and the color of my baguette is grayish due to the fact that flour is of 2 grades, I don't have another, I bake everything from it. In general, the recipe is very decent and tasty, but not difficult to work with. Thank you

Can you please tell me if this recipe can be used to make baguettes without adding yeast? Splendor will not diminish much from such changes?

Of course it is possible, if the leaven is strong, healthy, I was afraid for my own, and so I added a little yeast.

Made without yeast, turned out to be a little rubbery both inside and out. Wort, and you get a crispy crust and airy crumb, right?

yeah, they get a little rubbery.

It is clear, but I dream of an airy one, with a crispy thin crust and without yeast, perhaps I should look for another recipe

So mine arrived!
I haven't cut it yet, they are cooling ...

It is clear, but I dream of an airy one, with a crispy thin crust and without yeast, perhaps I should look for another recipe

what can I tell you .. thin crust, crispy. it is necessary to do steam humidification, but airiness ... this is a relative concept, these seem airy to me, and if you are trying to achieve store-bought quality, cotton, then in the same place, besides the understandable ascorbic acid, there is also dextrose, amylase, xylanase, lipase and, I apologize for the expression, a lot of crap.

So mine arrived!
I haven't cut it yet, they are cooling ...

will there be photos?

will there be photos?

Sorry, I could not insert a photo, I just downloaded it from another computer ... I edited the post.

Now in a section:

French baguette with sourdough (real)
Category:
Sourdough bread

Ingredients
sourdough 300 gr.
flour 300 gr.
water 150 ml.
yeast 3 gr.
salt 1 tsp the spoon

Tell me, why put yeast if it's sourdough?
In addition, they fool their heads and bake in sourdough to get away from the use of poisonous yeast (otherwise you can stupidly buy it in the store), but you still lay them down?
I do not understand.

Tell me, why put yeast if it's sourdough?

The point is that this is a traditional French baguette, which is yeast bread. And the leaven is used in it as a finished dough. The French sourdough contains a set of lactic acid bacteria that give this baguette the unique flavor of French pastries. It is possible to bake it only with sourdough, but it will be a slightly different bread.

I have been baking bread for the third Sunday. today the first cake from home-made flour (he rubbed kilograms), the weight of the finished 1-14 g came out gray bread from wheat tasted sour during kneading, did not stick well. I don't like this, but I have to eat. Another purely wheat mix from 1 grade of baked goods in small forms from under Borodinsky. Now the fourth loaf is being proofed, a mixture of bran and first grade, baked in a couple of hours.
but here's how in your photo this does not come out, with large holes and thin partitions. Anyway, all your photos are beautiful, but I have all not for display.

[rigging15]

I have been baking bread for the third Sunday.

rigging15, with the initiative you! And welcome to the forum!

but here's how in your photo this does not come out, with large holes and thin partitions. Anyway, all your photos are beautiful, but I have all not for display.

So we almost all started the same way. Mastery comes with time. The main thing is not to stop. Get used to the oven, start to feel the dough, master baking with steam - your breads will be handsome too. Good luck to you!

Vika, thank you for your kind words.
Your help and advice will certainly be needed for a long time.
The cat already liked to put the forms with the risen dough from the microwave on the table (I keep it in the bag on the proofer).
He turned away and bent down to set fire to the gas oven. I turn around, and she licked the dough from above, an infection.
After baking, I had to give her first what I had not finished.
I am looking for millstones, I want to make a good mill, I use manual ones, it's hard.
It is expensive to haul from America, and the millstones themselves are terribly expensive. However, all imported ones are expensive, In India and China too.

Good day everyone! An interesting recipe But there is no sugar in the dough, so the baguettes are salty? Right ? This interests me.

And I will come to you with a report (or rather, with two small reports and big, big THANKS) for the recipe and links to the video:



Fast and delicious. I cut it still warm, almost hot, and the half, somehow imperceptibly, very quickly crumpled. Baked completely without yeast, only with sourdough. The dough came up in 2.5 hours.

Tell me, why put yeast if it's sourdough?
In addition, they fool their heads and bake in sourdough to get away from the use of poisonous yeast (otherwise you can stupidly buy it in the store), but you still lay them down?
I do not understand.

Also a supporter of the yeast-free method. There is leaven, why yeast?
And in France, before the advent of active yeast, they also baked with sourdough.

I caught fire with baguettes.
I made a dough according to the recipe (without yeast), but I have it so thin. How to cut it?