Baguettes "La flute"

Category: Yeast bread
La flute baguettes

Ingredients

Dough:
fresh yeast 5 g
warm water 130 ml
wheat flour 180 g
salt 0.7 tsp
Dough:
all dough
fresh yeast 5 g
warm water 150 ml
wheat flour 320 g
olive oil 1 tbsp. l
granulated sugar (optional) 1.5 tbsp. l
salt 0.7 tsp

Cooking method

  • French baguette la flûte (baguette flute). In America, she is called a parisienne (Parisian). These baguettes differ in weight from the usual baguette and differ in their pattern, each baker had his own peculiar way of forming this baguette, and the author could be identified by their appearance. Due to the fact that this bread is first baked at a very high temperature, and then the baking temperature is reduced, the bread has a wonderful crispy crust and delicate aromatic crumb.
  • This bread will appeal to lovers of pink salmon, there are simply plenty of them here. And this bread is also convenient because you don't need a knife to "eat" it, as it easily breaks into portioned pieces, which is especially convenient at a picnic or on the road.
  • Dough:
  • Dissolve yeast in warm water, add flour and salt. Mix everything thoroughly. Cover the container with dough with cling film and leave to ferment in a warm place, away from drafts, for 1 hour. Refrigerate overnight (12 hours). Dough can be stored in the refrigerator for up to 48 hours.
  • Dough:
  • Put the container with the dough on the table and let it warm up for about 40-50 minutes.
  • Dilute yeast in a little warm water, leave for 10-15 minutes for fermentation. Add to the dough the yeast, raised with a hat, and all the other ingredients (instead of olive oil, I added 20 g of ghee). Knead a smooth, elastic dough and leave to rise for an hour and a half.
  • Lightly dust the work surface with flour. Lay out the dough, knead and divide into 2 parts.
  • Take one of the parts, roll it into an oval. Then we read to fold (on the wide side): pull the dough towards you, wrap it up, press down. And so on until the end, until the dough runs out. You should get something like a tight roll. Pinch the edge carefully. Place the roll, seam side down, on a baking sheet lined with baking paper.
  • Repeat the same with the second part of the test. Lay out the rolls at a considerable distance from each other.
  • La flute baguettes
  • Using a strainer, dust the rolls with flour a little.
  • Now cuts need to be made on each baguette. To do this, we take scissors and at an angle of about 45 degrees, at a distance of several centimeters, we begin to make cuts. We cut almost to the bottom:
  • La flute baguettes La flute baguettes
  • Then we push apart each notched part to the sides:
  • La flute baguettes
  • Cover the baguettes with a linen towel and leave to proof for 30-40 minutes.
  • We put it in an oven preheated to 250 degrees (we put a container with hot water on the bottom of the oven). After 5 minutes, lower the temperature to 220 degrees, after another 15 minutes - to 190 degrees and bake until cooked for about 15 minutes more (orient yourself in your oven).
  • Put the baguettes on the wire rack, cover them with nothing and let them cool.
  • La flute baguettes
  • La flute baguettes
  • La flute baguettes
  • La flute baguettes
  • Enjoy cooking! Bon Appetit!

The dish is designed for

2 baguettes

Cooking program:

oven

Note

The recipe was taken as a basis from here: 🔗

Omela
Manechkawhat interesting baguettes !!!
Quote: Sonadora

These baguettes differ in weight from the usual baguette and differ in their pattern, each baker had his own peculiar way of forming this baguette, and the author could be identified by their appearance.
That's for sure!! I have similar ones in line, that is, the cooking process is the same, but the composition of the ingredients and the molding are different. you beat me !!
Sonadora
Ksyusha, I will try to bake your version with pleasure! Lay out the recipe!

To be honest, I made fun of this recipe a little. In the original, if you look at the link, the recipe contains 2 tsp. dry yeast and only 1 hour for proving the dough + 40 minutes for the final proofing. It turned out to be edible, but ... a bad head does not give rest to his hands! I liked the sparse version better.

Omela
Quote: Sonadora

Lay out the recipe!
Yes, ma'am!

Quote: Sonadora

To be honest, I made fun of this recipe a little.
Well, Duc is sacred !!!! I would even say - a prerequisite !!!
Twist
Manechka, the baguettes are wonderful!


I have similar ones in line, that is, the cooking process is the same, but the composition of the ingredients and the molding are different.

Ksyusha, lay it out!
MariS
Manyash, even captures the spirit - what beautiful baguettes !!!
Bravo!!!
Merri
Manechka, it's convenient to bake them on the road! Thanks for prompting, vacation soon. And what size do they get from this amount of dough?
Sonadora
Thank you girls!

Irin, 2 baguettes, 40-45 cm each. I can't say for sure - I didn't measure it.
Merri
Quote: Sonadora


Irin, 2 baguettes, 40-45 cm each. I can't say for sure - I didn't measure it.
Well, okay! Enough to get to the capital!
Ilona
Hiii ... amazing baguettes! Eco cracked them up !!! And what do not bakers come up with? Cool, and probably delicious.
Dana
This is speed! This is me about what was only posted on the internet, and our people have already baked, and even in creative processing! Keep it up!
I will definitely try to do it, but I’ll only get to the bread machine, I have a dough mode, with kneading and proofing for 1.5 hours. You must use the charms of the 21st century
Catwoman
I stole the recipe in bookmarks, I will definitely try it!
legulya
: girl_haha: Today I baked delicious and beautiful baguettes !! Thank you very much for the recipe !!
Vitalinka
Manechka, catch a huge thank you!
Today I baked your baguettes, but how delicious they are! Crispy, airy, beautiful!

La flute baguettes
Sonadora
Vitalinochka! What a beauty! The baguettes are wonderful!

legulya, Vitalinka... Girls, health!

Dana, I will hope that the result will please.

Omela
Quote: Sonadora

Ksyusha, I will try to bake your version with pleasure! Lay out the recipe!
Manechka, you are our birthday girl, I CONGRATULATE YOU again !!!!! I'm with the promised flutes !!

Ganacho flutes (oven)
Sonadora
Ksyusha, I propose to create a brass band based on the Mcooker, I will bake!
Omela
Orchestra - easy .. there are flutes, accordion too ..
kolenko
Girls! No harp, take a tambourine!

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