French baguette

[Dough:]

French baguette

Category: Yeast bread

Ingredients
Dough:
Flour	150 g
Water	150 g
Fresh yeast	0.6 g
Dough:
Flour	300 g
Water	150 g
Salt	1 tsp
Fresh yeast	3 g
+ all Dough

Cooking method

• Stir the dough well and leave for 12 hours at 21-23C.
• Knead well, put in a cup, cover, proof until doubles at T 21-23C. Then divide into 3 parts, round off, leave under the foil for 20-40 minutes. Form baguettes and place flour sprinkled towels between the folds until 1 hour to 2 hours. Make cuts before baking.

Time for preparing:

15-20 minutes

Cooking program:

230-235C.

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French Baguette / Baguette (oven) (Idol32)

I made three baguettes from so many dough. (One didn't wait for the photo session)

Here is a cut in baguettes:

Stunned. I drag off the second recipe. The first is Basel.
Thank you!

["Baguette oil"]

For baguettes I do "Baguette oil"

[Garlic filling for a baguette.]

Garlic filling for a baguette.
Here is the recipe:
Butter ,
salt,
dill - finely chopped,
garlic through the garlic press.
Beat everything well.
Bake a baguette by making cuts beforehand.
2-3 minutes before being ready, remove the baguette from the oven and fill the cuts with the filling, put back into the oven for 2 minutes.

[Misha]

Misha, and in this recipe you didn’t add panifarin to flour?

I did it a little differently, served the garlic oil separately, then cut a hot baguette and spread it with such butter, the oil melted and soaked the baguette.



The incisions can be made like this:

And I love them like this:

Why can't I get such big and beautiful holes?
That's why I'm afraid to bake such a beauty!

Misha, can you mix this dough in a bread maker?

Misha, can you mix this dough in a bread maker?

No, here a kneader with a hook is needed for the proper development of gluten. I did in kenwood.

[Misha]

Misha, and in this recipe you didn’t add panifarin to flour?

It didn’t seem to be required according to the recipe, and I didn’t add it, it turned out great without it (on Aladushkin flour).

[Poolish:]

Poolish:
150 gr. water,
150 gr. flour,
0.6 gr. pressed yeast

Misha, your baguettes are a feast for the eyes! (in general, like everything that you cook and bake)
Resolve the question about yeast: how did you weigh 0.6 gr. pressed yeast in polish? Isn't that a typo? I'll clarify just in case.

Resolve the question about yeast: how did you weigh 0.6 gr. pressed yeast in polish? Isn't that a typo? I'll clarify just in case.

Not a typo, exactly 0.6 g - I did this, weighed 1 g on the scales and divided it in half, the part that I took a little more for polish.

Here's another spasob for molding such baguettes - the dough is the same and eaten just as quickly Vkusnoooo !!!!!

Or like a spikelet

Well then, here's a photo of the crumb, so that you don't change your mind about the oven for the weekend
And after the weekend I'm waiting for you here ... with a report

[Form baguettes and place flour sprinkled towels between the folds until they are suitable for 1 to 2 hours.]

Form baguettes and place flour sprinkled towels between the folds until they are suitable for 1 to 2 hours.
Misha, from this place, if possible, in more detail. How do you mold baguettes? Not like the loaves? If molded like loaves with pinching of each turn (Admin has it well), then such mouth-watering holes will not turn out, and the loaf will be denser. As?
When you put the baguettes between the folds of the towel, covered them with the same towel?

[Misha]

Misha, and with Poolish, what should happen during these 12 hours? Everything is the same as with ordinary dough (bubbles, rises, falls ...)? I'm just embarrassed by these 0.6 grams of yeast ... too little ...

I put it today by Poolish. Tomorrow I will make baguettes.

Well, who is interested, I continue ... the process of making baguettes on-line ...

In the morning Poolish looked like it probably should - the surface is covered with small bubbles, it was noticeable that it rose and then fell off.

After adding the remaining ingredients, the dough was quite thick and sticky.

Why am I talking about this? .. I have another recipe for Misha - "Basel bread". And there she said that the dough turns out to be very liquid. In this case, for baguettes, it is not like that, at least for me.

He turned on the kneader. I actually have a harvester, but there is a kneading hook and it moves according to a planetary pattern. So it suits me perfectly. At first, the batch was carried out at the lowest speed. After 10 minutes, I switched the mode to the maximum possible for kneading ... and lo and behold! .. The dough began to completely lag behind the walls of the bowl, a characteristic whistling sound appeared. Kneading for a long time, since the combine is powerful. When I began to pull out the hook, the dough was pulled by those very "threads", from which I conclude that the kneading was a success (well, at least I would like to hope so).

Now I have put the dough to proof. So to be continued ...

We continue the conversation ...

The first proofing took place in 1 hour. At the same time, the dough has more than doubled. After dividing into thirds, I left the buns for about 40 minutes. But the most interesting thing is longer ...

When I started trying to make a baguette from a bun ... I realized that a baguette would not be enough for me in terms of its diameter. The dough was so airy, weightless and "squeaked" so cool under the hands that a picture of this delicate crumb, or rather, a small piece (in diameter), cut off from the baguette in the future, immediately drew in my head. I immediately realized that the baguette is good, that it is a classic, but I need something bigger ... As a result, I made 3 mini loaves. Now they are proofing. I think 1.5 hours will be enough for them.

To be continued...

[Misha]

Here is the ending. In general, what can I say ... The baguettes are super! The crust, taste, crumb structure - everything is amazing.

MishaThank you very much for the recipe!

And here are my minibatons:



In the context:

I confirm that baguettes are a product that disappears almost immediately after it appears. I did it according to other recipes, here I am attaching a finishing option, and if done with sesame seeds, it will be something

[Yuliki]

Yuliki, super! The beauty!!

Where else can I find a technique for rolling out a dough rope. I always get them (harnesses) uneven - somewhere thinner, somewhere thicker ...

While I am here
I also have it = it used to be
you can roll the flat cake and then roll it into a roll, as in the manufacture of a loaf, or you can use your hands to fold it in half lengthwise, then over and over again, but this is more difficult.
these baguettes are flavored with rye flour, so not so fluffy

[poiuytrewq]

But I didn't get the baguettes I did everything according to the recipe in the first post, kneaded with a combine ... the dough after kneading was IMHO watery - it did not lag behind the walls, there was a consistency of thick sour cream. poiuytrewq I recommended kneading for a long time, I kneaded for half an hour at 3 speeds (there is still a 4th for whipping) .... At the stage of separation into 3 parts, everything flowed and I divided it into bowls. But in order to form the baguettes, it was necessary to add approx. 50 ml of flour (or even more, poured in a little bit to form at least something) Everything went up at all stages normally. After baking, it turned out to be some little pale ... the crumb is not at all as laced as in the posted photos, but the crust cannot be gnawed.
Where is the mistake? I suppose that flour should have been added during the kneading process ...

At first, the batch was carried out at the lowest speed. After 10 minutes, I switched the mode to the maximum possible for kneading ... and lo and behold! ..The dough began to completely lag behind the walls of the bowl, a characteristic whistling sound appeared. Kneading for a long time, since the combine is powerful. When I began to pull out the hook, the dough was pulled by those very "threads", from which I conclude that the kneading was successful

This has not happened to me. How long is it?
I really want to achieve a good result, baguettes are very respected here

[k.alena]

But I didn't get baguettes

k.alena, do not be upset! Here I wrote above that I am switching to Basel bread, but it did not come out at all with me ... So we will train.

I did everything according to the recipe in the first post, kneaded with a combine ... the dough after kneading was IMHO watery - it did not lag behind the walls, there was a consistency of thick sour cream. ... At the stage of dividing into 3 parts, everything flowed and I divided it into bowls. But in order to form the baguettes, it was necessary to add approx. 50 ml of flour (or even more, I poured in a little bit to form at least something)

Here, here ... There was the same problem with Basel bread. A very thin dough, which could not be "collected".

Where is the mistake? I suppose that flour should have been added during the kneading process ...

Perhaps the difference and the reason is in agony. Since in my case with baguettes, and I have already spoken about this, my dough was not initially liquid. And even more so when kneading ... Just adding flour is also not very good, since this will make the dough heavier.

... This has not happened to me. How long is it?

At the maximum possible speed for kneading the dough, I kneaded for about 20 minutes, but the dough began to lag behind the walls literally in 2-3 minutes.

After baking, it turned out to be some little pale ... the crumb is not at all as laced as in the laid out photos, but the crust cannot be gnawed.

It looks very much like an excess of flour. The crust - yes, dense, but not so much.
Help as much as I could ... Good luck!

[poiuytrewq]

poiuytrewq Thank you, with a kind word

It looks very much like an excess of flour. The crust - yes, dense, but not so much.

Well, at the expense of the density of the crust, I slightly exaggerated, but I did something like that once with buns, it was also a thin dough and did not add flour so as not to weigh it down. It was very similar.

And I got three wonderful baguettes, although I never got a hint from Misha on how to mold them. The dough is really lacy and the crust is delicious. I didn't have time to take a photo. My zhoriks piled up, but I treated my friends. It tastes like lavash. Mine are asked to repeat for an encore. ... Torment means a lot. From its insufficient gluten, an incident in the form of a completely liquid dough can turn out. It turned out not liquid, but airy. Although Misha warned that it was necessary to knead with a whisk with hooks, I did not have time, and I carried out the kneading process (already together with the dough) in KhP (I have 2 mixers there). Next time I'll try as Misha recommends. I wonder if the difference will be sensitive?

Good day!
please tell me, is it necessary to take fresh yeast or is it possible to have a saf-moment (in the country there is only it)?
but how then to make dough? 0.6 g will be equal to?

[Makovka]

Good day!
please tell me, is it necessary to take fresh yeast or is it possible to have a saf-moment (in the country there is only it)?
but how then to make dough? 0.6 g will be equal to?

Makovka, I took the SAF-moment (11 grams in a bag). My scale shows 1 gram when added to other products on the scale. It turns out that this is not so little. If there is no exact scale, pour dry yeast on a leaf and roughly separate the amount you need. I think if it turns out not 0.6 g, but a little more, then it's not very scary. I used the flour from Starooskolskaya. I think it will be even better with McFa as she absorbs more water. When baked the second time, the dough was kneaded with dough hooks with a mixer. I did not feel any difference between the dough mixed in HP and the latter. In general, the loaf is similar to pita bread, but more puffy.

[Makovka]

Girls, don't be smart, 0.6 fresh yeast is by no means equal to 0.6 grams of dry yeast How many dry yeast you need, I don’t know, I didn’t make this recipe with dry yeast, if there is a person on the site who will count it - say thanks. Better to wait and buy fresh ones.

MakovkaIn general, the loaf is similar to lavash, but more puffy.

Panevg1943, perhaps they meant matnakash, because lavash is a flat, thin cake.

[Misha]

Girls, don't be smart, 0.6 fresh yeast is by no means equal to 0.6 g dry
b] Panevg1943, [/ b] probably meant matnakash, because lavash is a flat thin cake.

Misha, I meant that the loaf tastes like lavash, and not in shape. The recipe book for my HP says that fresh yeast should be taken 3 times more than dry yeast. But, you must admit that the dough on 0, 2 g of dry yeast will not rise. I wrote that I measured 0.6 g dry, and everything worked out for me. The dough did not creep, as they wrote before me, and the pastries turned out to be excellent. I have baked this recipe 2 times already and am very happy. Thanks for the recipe.

I baked these baguettes yesterday. I kneaded the dough with my hands. When dividing into three balls, the dough is soft, sticking to the hands, greased with sunflower oil. When she was shaping the baguettes, she sprinkled it with flour on the board, otherwise it would stick to my hands. Baguettes in a towel came up (at this time I was processing a baguette holder, I used it for the first time), then I put it in a baguette holder and baked it. The baguettes turned out to be pale, maybe they need (can) be anointed with an egg. The baguettes are very tasty, the skin is a little thick.





Misha, tell me, everything worked out right for me or the dough should have been made thicker initially.

[skate,]

skate, glad I liked the taste
Now about the technical issues - I do not recommend making the dough thick, you need to acquire skills in working with "liquid" dough. In your case, judging by the description, gluten was not sufficiently developed, and this is the key point for such a test. The kneading was done by hand, and this is at least 20 minutes using the folding technique, until the dough gathers into a ball and stops sticking to your hands!

Thank you. I will train. Of course, I didn’t knead it, it stuck to my hands and I kneaded it less in time.
Misha, tell me so maybe it's even better to knead in a bread maker than with your hands (I have HP LG with one hook)?

[skate,]

skate, you can, of course, knead in a bread maker and then knead by hand

I hasten to report back, did everything as taught, put the dough in the evening, after 12 hours it bubbled up and increased 3 times exactly. I interfered in the mixer, with hooks, but from the very beginning my dough was as thick as on dumplings, I added water, a little bit, it became better, otherwise it was spinning on one hook and that's it. My flour is stupid, I now choose flour for myself and now I came across this "miracle" of Altaysk fairy tale, damn it, it’s some kind of gray, albeit of the highest grade, but spoiled a lot of pastries on it. So, and then everything was like clockwork: after kneading, the dough rose 2 times, then rolled into balls, so it continued to grow on the table. And now the baked goods finally turned out to be handsome - with a porous crumb. The smell is awesome, thanks to the author for the recipe.

Girls, I found a video "how to shape a baguette."
🔗