Trinitron
It's time to open the Society of Anonymous ... I don't even know who
Masha Ivanova
Trinitron, Vladimir! I don't know how else we can all be called, but for sure gluttons! And not even anonymous!
Trinitron
Masha Ivanova, Horror!
posetitell
We have a vikhryushechka (a word from a spouse) now with soup and tea.
Jouravl
Trinitron, Vladimir! : hi: Thanks a lot for the recipe!
These are my first baguettes, the form was lying for a long time, unused
And here's the debut, really crooked and cracked, but very tasty and unusual
The recipe is bookmarked.
Baguette Tourbillon
prubul
Thank you so much for such beauty !!! Bookmarked !!


Added Sunday 11 Dec 2016 08:47 AM

Vinokurova
Oh, girls and boys !. so I baked these baguettes
Baguette Tourbillon
I wanted to share my taste so badly, but believe me, I didn't even try it! everyone ate without me, I think it was not just tasty, but very tasty !.
Many thanks to the author for the recipe ...
Helen
and I have today, take number 3
Baguette TourbillonBaguette Tourbillon
this, we settled on them ... and this take is no longer ... there is a take number 4 on the rack
lettohka ttt
Helen, Helen gorgeous baguettes !!!
Vladimir, thank you for the recipe !!! Bookmarked !!!
Olka D
Vladimir, a wonderful recipe and everyone has such beautiful appetizing baguettes, but tell me, without a special form it will not work? spread out?
Tricia
Trinitron, Vladimirwhat awesome baguettes !!!
She took the recipe to the piggy bank of loved ones!
Thanks for the recipe!
Trinitron
Quote: Olka D
but tell me, it won't work without a special form? spread out?
Not at all .. You can just on a baking sheet with paper. The only advantage of the form is that it is less likely to stick together, the baguettes are relatively straight, and the bottom warms up better.
Do it simply .. put the baking sheet to heat, and put the baguettes on the paper and let them stand .. Then just pull out the baking sheet and drag the paper onto it. By the way, it is better to use a baking sheet upside down. Easier .. It will not affect the taste in any way .. Well, maybe there will be a little curves, an arc, also an interesting shape


Posted Monday 12 Dec 2016 11:22 AM

Quote: Tricia
Thanks for the recipe!
Yes always please! ))))
Vinokurova
Quote: Helen
this, we settled on them ... and this take is no longer ... there is a take number 4 on the rack
what a baguette is an interesting object - if it is, then it is no longer there !!!!
Jouravl
Quote: Vinokurova

what a baguette is an interesting object - if it is, then it is no longer there !!!!
Alenka, that's for sure! I have number 2
Baguette Tourbillon
Trinitron
I feel it's time to soon need to demand a percentage of the profits of nutritionists))) What have I done?
Helen
Quote: Trinitron

I feel it's time to soon need to demand a percentage of the profits of nutritionists))) What have I done?
Will not work!! ; -D This, we will demand, compensation for damage !!! I got up on the scales in the morning ... and there was 0.5 kg plus ... who's to blame !!! ?? so that no interest .... !!!!


Added Monday 12 Dec 2016 12:50 PM

Jouravl, Nadia, cool baguettes !!! Oh and delicious !!
posetitell
Quote: Trinitron

I feel it's time to soon need to demand a percentage of the profits of nutritionists))) What have I done?

Yes, it's time to answer !!! Already what day I bake them, increasing the portion each time. Yesterday they demanded mine, but I got a little tired of straight cuts, I made horseshoes)))) And you can still make Christmas trees ...
Jouravl
Quote: Helen

Will not work!! ; -D This, we will demand, compensation for damage !!! I got up on the scales in the morning ... and there was 0.5 kg plus ...
Jouravl, Nadia, cool baguettes !!! Oh and delicious !!
Lenadelicious for me to eat my morning yogurt with bread? Never! And then I gobble up on the scales with a baguette, I'm afraid to get up, and December and January with their holidays is not the time for a diet! Relax and enjoy delicious treats!
Actually, your photos, girls and the author pushed me to baguettes
Olka D
Vladimir, my dough is ripening, because there is no shape, tell me what diameter raw baguettes should have, how much they increase


Added on Monday 12 Dec 2016 1:56 PM

Girls, Vladimir, where did you buy such uniforms?
Trinitron
Quote: Olka D
how much they increase
From prescription
quantity turns out to be 2 pieces. ... If rolled and rolled, then about 5-6 cm in diameter and about 35 -40 cm long. Place them away from each other and obliquely. So they will get longer .. Increase at least two times .. Sometimes it spreads and much more, so don't put it close.
Jouravl
Olka D, Olya, I bought a ladle in the online store! Lots of forms for bread, stones for ovens, spices.
Catch the link!

🔗

Olka D
Thank you for the recipe, I made it, a little crooked, but it turned out when the paper was transferred to the tray, they bent, but I expected worse, though not so handsome, but this is the "first pancake".
Baguette Tourbillon
Baguette Tourbillon
Masha Ivanova
Olka D, Olya! Wonderful baguettes! The photo shows how they exfoliate. I hope they are all eaten by now. Now you will "sit down" on them like we all do. I never tire of thanking the author!
nila
Take me to the company of admirers of this baguette. I just could not resist and baked this Miracle!
What a country recipe now he will be a frequent guest with us
Baguette TourbillonBaguette Tourbillon
It is baked simply, without any long proofs. And the dough turns out like fluff.
I do not have a mold for baguettes, I had to build a semblance of a mold from foil. It turned out not bad ... but one is even, and the second bent in the middle. But here you also need to take into account that I baked in a 46 liter table oven, baked with convection. Strongly long could not form.
The dough was kneaded in HP. My toad did not let the egg be smashed for lubrication, he smeared it with a weak tea leaves.
When I took it out of the oven, I could not immediately transfer my baguettes to the wire rack, to such an extent they were plump "like fluff." I just tried to lift it, as it immediately broke into 2 parts. I had to hold mines 15 in a foil form. What of course did not have to be done, they were a little locked down below.
The second photo is exposed, could not find the light in the kitchen. And the husband with the knife stood over his soul. I was afraid to leave in the morning that there would be nothing to take a picture.
Vladimir, thank you so much for your recipes, they are perfect for you!
Trinitron
Quote: nila
thank you so much for your recipes
Thank you too


Added on Tuesday 13 Dec 2016 12:52 PM

Quote: Olka D
Ladimir, where did you buy such forms?
I have something for aliexpress, something in our Internet stores .. We have more expensive although the forms are the same. Dial "French bread", order .. in three weeks it will come ..
natalia27
Vladimir, thanks for the recipe. Everything turned out the first time, although not everything is perfect in form, but the main thing is that it is delicious. The dough is just a miracle, how easy it is to work with it, even for a beginner. I have long wanted to buy a mold for baguettes, but today I realized that you can do without it.
Trinitron
Quote: natalia27
not everything is perfect in shape
And no one succeeds from the first. And from the second .. And from the fifth too. ... I'm glad I liked it)))
Busiatskaya
Good day to all! I also baked baguettes, only my ones look more like loaves. I did everything strictly according to the recipe. Next time I will try to divide the dough into 4 parts so that they are thinner. Thanks for the recipe.
Baguette Tourbillon
SvetaI
Vladimir, accept my gratitude too! The bread is very, right, VERY tasty and beautiful.
Baguette Tourbillon
Baguette Tourbillon
The only thing - I dried it out in the oven and it crumbled a lot when slicing. But, apparently, I myself am to blame. My oven was very hot, I decided to lower the temperature and accidentally turned it off. When I discovered this, it was time to bake, and as a result, the baguettes took a long time to bake and dried out despite the steam.
Since none of those who have tried it complain about crumbling, then this is my jamb, so maybe right tomorrow and I will work on the mistakes
Trinitron
SvetaI, Nothing. Recipes that would always perfectly match flour, yeast, oven and hands simply do not exist. Fill your hand, everything will work out .. And you don't need steam, by the way .. They are not sickly enough anyway.
Tumanchik
baked! very tasty like all your recipes. Thank you. I take it to the catalog.
valushka-s
and I baked a couple of such delicious baguettes !!! We really enjoyed!!!
VladimirThank you very much for sharing such a simple and delicious bread with us !!!
I baked in a tabletop oven, kneaded half a portion, I had to add a little flour, since the dough was sticky and could not roll it out, I smeared the baguettes a bit with vegetable oil on top (instead of yolk), I made an incision on one baguette with a blade, on the second I scissored ( also turned out pretty!). It turned out very nice baguettes! The crust is too small, but crispy!
One baguette was tasted for three more at night, while it was cooling down, the second one for breakfast was crammed with great pleasure. And we were very pleased, they said that they were waiting for croissants!
I take baguettes to my favorites!

The son breaking off a piece of baguette for a sample asked: why does the crust crumble so much? I say: these are baguettes, they should be crusty, crispy. They're like croissants.
And the son immediately mom, and why didn’t bake croissants? I say, this is a test of the pen, then the croissants will be

Trinitron
valushka-s, Super !!!!
Olka D
Today I cooked it for the second time: I bought sesame seeds, a mold for baguettes. I prepared it - heaven and earth for the first time, I don’t know if it depends on the form, but the color, shape, splendor are just mortality. I didn't even expect such beauty. The dough was divided into 3 parts, one made garlic (yummy). She took the form in the Metro, very high quality, dense.
Natalia K.
Quote: natalia27
but today I realized that you can do without her.
Nataliya, please tell us how you did without the form? Very interesting. I also want to make these baguettes without a shape
Olka D
Natalia K., I also did it for the first time without a form, I can explain the difference: with the form (pluses) - baked evenly (top, bottom), the bottom is rounded, not flat (my photo is above), delicious pimples on the bottom))) and me. seems not so dry. I wanted to buy a metal uniform on Ali, but I saw a silicone one in Metro. The price is 749 rubles, it adds up, takes up little space
Natalia K.
Olka D, Olga, thanks for the detailed answer.
Olga, can I ask you to write the size of the silicone mold? Well, a photo of the form itself, if possible
Olka D
Baguette TourbillonBaguette Tourbillon if the author does not mind)))
Anna5311
What a pity that in our city there are no such forms in the metro.
Helen
Quote: Natalia K.
can I ask you to write the size of the silicone mold? Well, a photo of the form itself, if possible
don't you believe me ?? !!
Natalia K.
Quote: Helen

don't you believe me ?? !!
Len, where did you get the idea that I don't believe you?
Waist
Thank you, Vlvdimir, for getting to know such an amazing baguette!

I don't have a baguette holder. I never really bothered, because I don't like store-bought French baguettes. After these of yours I thought about it, I quickly caught my eye a good shape, but my oven is small and the length is 39 cm more exactly by 1 cm Well, okay, I didn't buy it, but I want to bake it. What to do ??

And so: "the need for invention ..."

Baguette Tourbillon

Stretched the corners of the stamped aluminum mold (by 2.25 liters), flattened it as much as possible and, using a thick rolling pin, bending it with my hands, formed 3 cells for baguettes

Proofing

Baguette Tourbillon

Ready: baked for 40 minutes with 175 * convection. After 20 minutes from the beginning, I unrolled it with the other side. Made with pressed yeast: instead of 7 grams of dry yeast - 20 grams of fresh.

Baguette Tourbillon Baguette Tourbillon The bottom is clumsy, in shape

Slits

Baguette Tourbillon

And the question: Why were they so torn? Underdissolving?

Baguette Tourbillon Broke on the side where the fan is blowing.

There is nothing to write about the taste, because the recipe was wrong and I had bad butter. But the crust is amazingly crispy

kirch
Waist, Natasha, I also have a small oven and the form didn't fit. But since it was already bought, the husband sawed off a bit
Waist
Ludmila, thanks, I've already thought about having a drink. I'll see if I can find a mold by size, but if not, we'll saw it off
Scarecrow
I baked it. Nice, the technology is very interesting, with a twist, but, unfortunately, the taste was not impressed at all.

Thanks anyway for the interesting molding method.
Natusya
I read it here and ... ordered a form for Ali for 623 ribs. The size is straight for my mini stove (steba 23)
Just how long to wait for her
I'll be baking in the old foil mold for now
Natalisha
Natusya, can I have a link?
Natusya
Natul, I can't do it with the bodies
The address bar does not appear. Type in the search engine ali "baguette mold" or "Kitchen Daily Store seller"


Added Thursday, March 16, 2017 9:34 PM

Mixed in xp, I'm waiting
Sugar only poured an extra 25 grams, I had to add 3 grams of salt
I will have a cupcake
Jouravl
I bake without a mold, I don't have it here, I didn't even use foil.
I have an oven without steam, so I drove steam there to steam generators
Bent, but it's not scary
Baguette Tourbillon
Once again, many thanks to the author for the recipe: bravo: all of mine really like
Natusya
Jouravl, Hope, and what kind of steam generator, can I have a photo?

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers