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American baguettes without mixing (2.5 hours) (page 2)

Zhannptica
Helen, where are the baguetsyyyy ???
Helen
Quote: Zhannptica

Helen, where are the baguetsyyyy ???
Lena, baked ... and went to bed ... it's you night owls ...
Here they are!!!
American baguettes without mixing (2.5 hours)
American baguettes without mixing (2.5 hours)
So, Masha did the right thing, I divided them by 4 ... when I laid them on a baguette holder .. and realized that I had to divide by 4, otherwise they did not fit ... but this is the next time ...
Babovka
Nice recipe. Even a post is useful
Vikulina
Vladimir, did! Very, very tasty bread, the crust turned out to be crispy and thin, it was impossible to come off! Only for some reason my bars didn't burst, probably because I forgot to turn on the convection.
Thank you very much for the recipe!
Trinitron
Quote: Vikulina
the bars did not burst,
Yes, I don’t think that this is such a direct disaster. The main thing is that it would be edible) Maybe because of convection .. In theory, the surface dries faster, but inside it heats up and expands, that's why it tears .. And yet the torn crust crunches more.
Helen
Quote: Zhannptica

Helen, where are the baguetsyyyy ???
I do not understand..!!! reported with baguettes ... but no reaction ...
Tumanchik
Quote: Helen

I do not understand..!!! reported with baguettes ... but no reaction ...
I also reported them! So what?
Helen
Quote: Tumanchik

I also reported them! So what?
And the pictures are hde ??
Tumanchik
Quote: Helen

And the pictures are hde ??
Duc in the royal! I do not want to insert a link here. although in principle the recipe is almost similar. hto asked something - I did! do you go as a guide?
DonnaRosa
Quote: Trinitron

Yes, I don’t think that this is such a direct disaster. The main thing is that it would be edible) Maybe because of convection .. In theory, the surface dries faster, but inside it heats up and expands, that's why it tears .. And yet the torn crust crunches more.
If not splashing, will the crust burst during convection?
Trinitron
Quote: DonnaRosa
If not splashing, will the crust burst during convection?
Theoretically, yes .. But I wet them very much, I practically water them .. And they still break .. The blowing is uniform, the air dries quickly .. so they break ..
DonnaRosa
TrinitronThat is, if I do not spray, but turn on convection, will the probability of crust rupture increase?
Trinitron
DonnaRosa, it turns out that way, although ..))) But it is better to spray and turn on the convection) The point is in a crispy crust .. With water it will be thicker ..
Zhannptica
Helen, I remembered, I remembered that I forgot to look
Everything worked out for everyone))))
DonnaRosa
Trinitron, Today I repeated the baguettes, but in half. It turned out three short, baked in a mini oven, without blowing, but sprinkled and cut it with a blade. I laid the foil with sides. I'm happy with the result. It turned out to be delicious and the view is not bad. They do not yet reach excellent, but better than the first time. Thanks again for the recipe.
I also want to try Vietnamese baguettes, but I want to entrust the kneading to a bread maker. Do you think you can?
DonnaRosa
Trinitron, The recipe for your bars has stuck with me firmly.
I bake half a batch, with pleasure,: nyam: quite successful. Thanks again.
Trinitron
DonnaRosa, This is good .. The main thing is that I like it .. Honestly, I made many different types of bread and not all in general I liked it ..
I somehow baked a classic American without yeast a couple of times ... So it tasted very good .. But you need to eat it with your nose pressed.
Although my friends really liked the smell, they say - the aroma of elite cheeses ..)))
DonnaRosa
Trinitron, I make the dough thicker. Half of the recipe: 2 cups of flour 160g each, then the baguette does not spread to the sides. Everything else is almost unchanged, but I do the first kneading with my left hand, not with a spoon. I strictly observe the time. I cut with a razor along a little sideways before the last proofing, then the crust is guaranteed along the cuts. Before the end, I turn on the upper heating, so it turns out rosy in my mini stove.


Added Sunday 25 Dec 2016 10:07 PM

Quote: Trinitron
Although my friends really liked the smell,
My bars smell like a delicious bun, even the neighbors smell that I'm baking something delicious if I open the door a little.
Trinitron
DonnaRosa, Well, that's great too ..
And my smell is not from bars but from American bread. A monstrous smell.
notka_notka
Trinitron, Vladimir, thanks for the great recipe
The baguettes turned out to be excellent - tasty, nostril, crispy. But they did not break at me in the least. I baked on the top / bottom mode with convection (I don't have separate convection) at 230 degrees for 18 minutes. She sprinkled the blanks and the walls of the oven, after a couple of minutes from the beginning I quickly popped into the oven again. The flour was used by Italian manitoba. Here is a photo report)))
American baguettes without mixing (2.5 hours)American baguettes without mixing (2.5 hours)
American baguettes without mixing (2.5 hours) American baguettes without mixing (2.5 hours)
Trinitron
NataliaWhat handsome men ...
Bulka
Vladimir, I've been baking these baguettes for a very long time according to your recipe (as a basis) and with different variations. Thank you. Here is a report))
American baguettes without mixing (2.5 hours)
Rarerka
Alyona, the beauty is extraordinary !!!

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