Wheat baguettes based on L. Geisler's recipe

Category: Yeast bread
Wheat baguettes based on L. Geisler's recipe

Ingredients

Opara (Pulish)
flour is strong (I have Nordik) 60 grams
water 60 grams
pressed yeast 0.3 grams
Dough
wheat flour / grade 150 grams
flour is strong (I have Nordik) 150 grams
water 165 gram
pressed yeast 6 grams
salt 7 grams
dough (pulish) all

Cooking method

  • Opara (Pulish)
  • Wheat baguettes based on L. Geisler's recipeHow much is 0.3 grams of yeast? This number looks like this. Let's take yeast. Let's dissolve them in water and mix with flour.
  • Wheat baguettes based on L. Geisler's recipeLeave the resulting dough (pulish) dough at room temperature for 16-18 hours.
  • Wheat baguettes based on L. Geisler's recipeThis is what the finished dough looks like. It became thinner, increased in volume, covered with small bubbles and is about to begin to settle.
  • Dough
  • Wheat baguettes based on L. Geisler's recipeI made the batch in HP (7 * 5 * 12). Dissolve yeast in water. Transfer the dough into a bucket of HP, pour the water-yeast mixture and add flour. After 7 minutes of kneading, add salt.
  • Wheat baguettes based on L. Geisler's recipeThe dough does not stick, it is elastic, we can say that it is dense. Stretch the dough, fold and ferment. To prevent the dough from weathering, cover. Fermentation for 120 minutes. Stretch-fold after 60 minutes.
  • Wheat baguettes based on L. Geisler's recipe
  • Wheat baguettes based on L. Geisler's recipe
  • Wheat baguettes based on L. Geisler's recipeDough at the beginning, middle of fermentation and before shaping.
  • Wheat baguettes based on L. Geisler's recipeDivide the dough into three equal parts. It is better to do this with a scale. We need this so that the baguettes are ready at the same time.
  • Wheat baguettes based on L. Geisler's recipe
  • Wheat baguettes based on L. Geisler's recipe
  • Wheat baguettes based on L. Geisler's recipeKnead each piece into a rectangle. Tuck the edges in the center and press down. Fold in half and pinch.
  • Wheat baguettes based on L. Geisler's recipeCover the blanks and leave for 10 minutes to relax the gluten.
  • Wheat baguettes based on L. Geisler's recipeRub a linen cloth with flour.
  • Wheat baguettes based on L. Geisler's recipeRoll the blanks into baguettes with your palms. Roll out from the center to the ends, making them as thin as possible.
  • Wheat baguettes based on L. Geisler's recipeWe lay the blanks on the fabric, separating them with a fold. We cover and leave to distance. Proof for 35-40 minutes.
  • We heat the oven with a stone and a container for boiling water to 240-250 degrees.
  • Wheat baguettes based on L. Geisler's recipeWe shift the baguettes to a shovel. We make incisions.
  • We bake with steam for the first 10 minutes. We remove the steam, briefly ventilate the oven. We lower the temperature to 200 degrees and bake until tender (I have another 15 minutes). We take it out, let it cool, cut it and enjoy.
  • Wheat baguettes based on L. Geisler's recipe
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

3 baguettes

Note

Recipe based on L. Geisler's recipe. Delicious, crispy. If there is no strong flour, then add gluten or slightly reduce the water. Recommend)

Tumanchik
that's a baguette! ugly handsome
that's all I can ... I can't bake baguettes with current. we can't come to an agreement with the oven. through time it turns out. which I did not invent current.
class Angela! super class from the Master!
Svettika
What baguettes!
Angela, thanks for the detailed MK!
Innushka
ang-kay, you are a sorceress!))) created such a miracle from 0.3g yeast))) beauty and sleight of hand)))
and no fraud)
Olechka.s
Angela, I envy white envy, such baguettes! I am also not very friendly with my oven (gas) Baguettes are just super! I hope I will get such handsome men someday.
Scarecrow
ang-kay,

Very beautiful! Very very! Congratulations on the excellent bread!))
Arka
But why?! Why does Angela lay out unbearably beautiful baguettes when I'm hungry wandering around HP?
Scarecrow
Quote: Arka

But why?! Why does Angela lay out unbearably beautiful baguettes when I'm hungry wandering around HP?

Do not wander hungry for HP. This is sooooooo big Apshibka))).
Arka
The upship was made several years ago ... at registration ...
And then it spun, spun, - do not choose
Zhannptica
And here he is !! It would be faster tomorrow, oh, the day after tomorrow it will only be ready))))
ang-kay
Girls, thank you, my dears for your attention. I am pleased) I would be glad if it is useful to someone.
Quote: Innushka
made such a miracle from 0.3g yeast
Inusya, yeast there is 6 grams plus 0.3 in a dough
Quote: Olechka.s
I am also not very friendly with my oven (gas)
I hope you will make friends or change to an electric one. Then friendship will happen much faster)
Quote: Arka
when I wander hungry on HP?
NataOh, I don't believe I'm hungry! With your skill, this cannot be
Quote: Zhannptica
It would be faster tomorrow, oh, the day after tomorrow it will only be ready))))
Jeanne, if I put the dough at night, I would eat it today
Helen
Quote: Arka

The upship was made several years ago ... at registration ...
And then it spun, spun, - do not choose



Added Wednesday, 26 Oct 2016 06:32

AngelaWhere can I get it ... this strong flour ... I'll go look for it ...
ang-kay
Lenochka, good premium flour will do. You just regulate the water and that's it. Take 150 grams first, and then watch.
Helen
Quote: ang-kay

Lenochka, good premium flour will do. You just regulate the water and that's it. Take 150 grams first, and then watch.
okay! And the batch in the bread maker, the whole cycle? two hours? or just a batch?
ang-kay
Mix only)
Zhannptica
I have three days off and not wait 40 hours, but only 18
Bread teaches patience, for this I love this whole magical process)))

And, you won't believe it, I wanted to put it on, but with the Acquisition of the Princess, all the yeast flew into pizzas and pies, and with dry ones I was reluctant, and even flour, the one that is not strong here)))




Added on Wednesday 26 Oct 2016 08:33 AM

Helen, good) at the crossroads this Nordic stands
Helen
Quote: Zhannptica
Helen, good) at the crossroads this Nordic stands
Good !!! Thank you !!!!
$ vetLana
From the series: how to get a small masterpiece out of nothing. Thank you.
Zhannptica
We are waiting
ang-kay
Quote: $ vetLana
A series
Svetlana, Thank you
Quote: Zhannptica
We are waiting
Yeah
Rada-dms
The baguettes are gorgeous! The crust begs on them! Oh, when will I buy the oven! I can't go straight without my normal bread!
ang-kay
Olenka, Thank you. Yes, it's bad without an oven. I probably would have entered the depresnyak
Yarik
Angelawhat baguettes, bravo! I still can't make friends with them. It is a pity that the next three days to work, otherwise I saw and almost blew the dough to put))). What do you think, if you add farina to ordinary flour, will it go? And how much to add?
ang-kay
Yaroslavna, thanks) And what is the farina? Manitoba will go. If 00, then no.
Yarik
Angela, the packaging says "Manitoba 00". Will it fit?
ang-kay
Must. Putting as much as strong.
Yarik
Angela, Thank you!
Zhannptica
Here we have got such a REAL taste of a baguette !!!
I don't even want any toppings in the form of cheese, ham or jam, honestly, just a thrill !!!!
Wheat baguettes based on L. Geisler's recipe
Helen
Quote: Zhannptica

Here we have got such a REAL taste of a baguette !!!
I don't even want any toppings in the form of cheese, ham or jam, honestly, just a thrill !!!!
Wheat baguettes based on L. Geisler's recipe
and I still can't get to the Crossroads .. I want such baguettes ... Zhanna class !!!!
ang-kay
Quote: Zhannptica

Here we have got such a REAL taste of a baguette !!!
I don't even want any toppings in the form of cheese, ham or jam, honestly, just a thrill !!!!
Wheat baguettes based on L. Geisler's recipe
Zhanna, thank you, my dear, for the report. Test baguettes

we will work on molding and cuts)))

Zhannptica
Helen, Thank you
ang-kay, yes I know that I was monkey, it was a shame to take a picture, but the molding did not affect the taste, I answer !!!!
ang-kay
I have no doubt that it is delicious) Do not be offended. Who else will tell you the truth besides me on what to work on)
Zhannptica
What to run around then? inventor
I will definitely repeat, everyone liked the baguettes))
Elena_Kamch
Zhannptica, Jeanne, but I really like your baguettes! (y) We, teapots, cannot see any flaws ...
ang-kay
And I like it. But there is something to strive for)
Zhannptica
There was only a tiny crust of two pieces left, I also can't see anything now, I went to put rye in the oven and breathe the aromas of coriander and caraway seeds, aromatherapy
Helen
Girls, there is no such torment at the Crossroads, which one must look for now
ang-kay
Linen, reduce the water to 150 grams in the main test and just take a MacFoo, in my opinion you have a good one. And then you will see if you can add a little or not.
Scarecrow
Quote: Helen

Girls, there is no such torment at the Crossroads, which one must look for now

Take MacFoo. Knead the dough with the ingredients for the dough (except yeast) into a coarse ball and leave for autolysis for 30-40 minutes. After that, add the yeast to the dough and everything according to the algorithm for making baguettes, that is, kneading as expected, etc. Makfa has a long gluten. It swells and develops for a long time. But she is able to give excellent results.

I apologize for getting in)))
Zhannptica
I saw HOW along
ang-kay
Nata, Thank you)
Jeanne, I hope it's clear now?
Zhannptica
Uh-huh
Helen
Nata, Thank you!!!
Anatolyevna
ang-kay, Angela, I have such wonderful baguettes! Delicious, perforated!
I'm so happy!
Great recipe!
The current is not very high today and there are still cuts, I have to work!
And I really like the taste!
ang-kay
That's good. I would like to see the result, of course)
Anatolyevna
ang-kay, Angela baguettes are delicious!
I am so pleased.
Wait there will be pictures. What pictures are there. : oops: Angela find my mistakes.

Wheat baguettes based on L. Geisler's recipe

Wheat baguettes based on L. Geisler's recipe


Yarik
Angela, thanks again! I made them with manitoba, everything worked out, tasteful))) I still need to work on the appearance and the oven will ruddy such a dough badly.

Wheat baguettes based on L. Geisler's recipe

How to make the crust thinner? I always have a thick crust on my baguettes.
Anatolyevna
ang-kay, Angela from baguettes left 2 pieces!
And the top never came out.
I'll bake after the weekend. Really like!
Only beautiful ones with a crust are desirable.
ang-kay
Quote: Anatolyevna

ang-kay, Angela baguettes are delicious!
I am so pleased.
Wait there will be pictures. What pictures are there. : oops: Angela find my mistakes.

Wheat baguettes based on L. Geisler's recipe

Wheat baguettes based on L. Geisler's recipe


Tonya. Glad you like the baguettes. Now let's figure it out.
Did you bake with steam?
How long did you proof them and at what temperature, at least approximately?
At what temperature did it bake?


Added Wednesday, 02 Nov 2016 2:44 pm

Quote: Yarik

Angela, thanks again! I made them with manitoba, everything worked out, tasteful))) I still need to work on the appearance and the oven will ruddy such a dough badly.

Wheat baguettes based on L. Geisler's recipe

How to make the crust thinner? I always have a thick crust on my baguettes.
Yaroslavna, Very good baguettes. You're doing fine). The crust should be thicker than bread and crispy. From the photo, it seems to me that you have what you need)
Anatolyevna
ang-kay, Angela baked according to the recipe. Proofing at room temperature. Baguettes were baked with steam.
On this day, I baked pies and the top was also pale.
The dough is amazing, the current appearance is not very good.

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