Baguettes in the oven (exchange of experience)

Culinary ladies who bought baguette holders, let's share the experience of baking baguettes in the oven. I'm not doing very well yet. I can't get used to it. Today oil dripped through the holes and immediately burned in the oven with a mini-fire. Made baguettes according to Anis Bouabca's recipe
flour-500gr
water-375ml
salt-2h. l.
yeast-4gr. The dough was in h. l. 20 hours. Then proofing and baking. My oven bakes the top poorly, so the loaves are dry. Rather, they have a hard crust. The pulp is airy, tender.

And this is a photo of my first baguettes from a baguette holder

and I did it according to MISHA's recipe - but only I don't bother them - I'm afraid to dry out.

rinishek, Will there be a photo?
For some reason I have not seen Misha's recipe. Everyone recommends baking baguettes for 20 minutes. But during this time they do not blush. We still need to adapt.

in the video I saw how the American bakes baguettes, she sprinkles the forms with corn flour \ cereal \

[ikko4ka]

Today oil dripped through the holes and immediately burned in the oven with a mini-fire.

ikko4ka , I do not understand why the oil was dripping? Did you fill them with oil?

I also bake baguettes for longer than 20 minutes. True, I do great things.

Here are my baguettes.Protein baguette , Poppy baguettes.

Sеrn, I oiled the mold so well that when heated, the oil began to drip through the holes in the mold.
Sеrn, you must have a very good oven, you will always admire your pastries.
I baked a protein baguette (delicious), but not yet in a baguette. And the recipe for this baguette has long been printed and is being baked with might and main at our work (3 employees have c. P.)
I will try poppy.
I bake each raw baguette at the rate of 200-220 grams.

[ikko4ka]

ikko4ka , I have a baguette holder for two large baguettes, without holes, solid, Teflon, but I always cover it with baking paper (so as not to wash it later). Naturally, I don’t lubricate it with anything and I’m very happy.
And my oven is really good.

those sprinkled with sesame seeds - according to the loaf recipe from Admin, unwashed - from MISH -

and here is how the Israelites bake bags without molds

🔗

Here are some more baguettes according to GOST, but again I'm not happy with the result. Maybe I put little dough? Next time I'll put on 290grtest.

[ikko4ka]

ikko4ka , and what exactly are you dissatisfied with? It looks very much!

I recently baked a focach recipe from a similar izrils. blog, it seems edible

ikko4ka, and what exactly are you dissatisfied with?

I am dissatisfied with the dried baguettes. The oven does not want to brown immediately.

I am dissatisfied with the dried baguettes. The oven does not want to brown immediately.

Try increasing the baking temperature. Set it to 200 °, and when the crust is browned, reduce the heat.

And did not try to put a frying pan with water on the bottom. In my old stove it helped a lot.

Thanks for the advice - The baking temperature is maximum and there is water in the jar at the bottom.
I will try again! Maybe I am making a small weight - one baguette of 200 g each?

Today I baked Anis Bouabsa baguettes according to Misha's recipe


I liked it very much: openwork crumb, super thick crust.
It is the French version.
True, there are additions:
1. Proofing in 45 minutes is clearly not enough, I proofed 1h30min and still the roof was blown off a little. Next time I will defend 2h
2. 15 minutes of baking at 25 ° C is sufficient.

Highly recommend

This is only the first recipe for baguettes from Misha's LJ, I will try the rest.

[Lyulёk]

Lyulёk, opaque baguettes! how did you get that color? the beauty!
Baguette weight? I adapted to mold 270 g. Then it is normal for this form.
Links can be uploaded? Very good video on molding - I do it and it turns out handsome

🔗.


correct the address

[Lyulёk]

Lyulёk, opaque baguettes! how did you get that color? the beauty!
Baguette weight?

And the color itself was formed.
Maybe it's the water that I pour over baguettes with before putting it in the oven?
I don’t regret it: it’s good that I pour so much water out of a machine for spraying flowers that even water runs off them. And then also the walls of the oven 3-4 times with baguettes during the first 5 minutes of baking.
And of course the baking temperature is an important thing.
I must heat the oven to 250C.
I place the baguettes, and the temperature drops to 200C.
Within the first 5 minutes, it reaches 220-230C, since I often open the oven for spraying.
The next 10 minutes the oven heats up to 250C.

And about the weight of the baguettes, I'll tell you what.
Since I have a baguette holder for 4 baguettes, then I also divided the dough into 4 pieces.
It turned out to be 220g each.

In a new baguette holder

[Lyulёk]

Here are my second baguettes according to the recipe for "stagnant" loaf. They turned out to be tanned, because I forgot about them. Fearing that there would be an oak crust, immediately after taking it out of the oven, I sprayed them with water and covered them with a towel - the crust turned out to be amazing: crunchy, thin and brittle.

And the first baguettes were baked by Misha's French - everything worked out

Lyulёk, once again, thank you for the baguette holder

Bake to your health!
I also really love baguettes

Today I baked baguettes based on the formula for 100g of flour -65g of liquid. Baked on kefir. Live yeast. Very successful baguettes turned out.

So I became a happy owner of a baguette holder thanks to Lilya-Lyulek
let's say right away - I was not disappointed. now photo report:
This is a protein baguette from Stern



This is a recipe from the Bakery House with a Bon-baguette mix. I didn't seem to see him here, so I will give the recipe, suddenly someone wants
Everything in grams:
rast. oil - 9 gr
water - 260
Bon-baguette mix - 80
wheat flour - 400
dry yeast - 6

I liked it very much. that's how they are.



and here at the bottom I myself came up with the type. My husband doesn't like white bread. and I decided to make him gray baguettes. they look like this:



recipe in cups and spoons from HP cup - 240 ml

curdled milk - 1 cup
egg - 1
white flour - 2.5 cups
rye flour - 0.5 cups
Borodino mixture - 2 tbsp. spoons
Bon-baguette mixture - 2 tbsp. spoons
rye flakes - 2 tbsp. spoons
salt - 1 tsp.
honey - 1 tbsp. l.
olive oil - 2 tbsp. spoons
dry yeast - 2 tsp
gluten - 1 tbsp. l.
who likes - add coriander or something else. greased on top with starch solution - as recommended by Stern. Sprinkle with a mixture of coriander, sesame and rye flakes. She baked with steam. time really did not time. readiness looked

Like this.

tuskarora, your baguettes are awesome! ... And probably very soft and airy
I also love my baguette holder. Can you tell me what this baguette mix is ​​and how does it affect baked goods and flavor?

ikko4ka, thanks. The baguettes are really airy. This is probably influenced by sour milk instead of water and probably the mixture too.
Bon Baguette Mix is ​​a ready-made mix for baking French bread and baguettes. Sold in the Bakery House. I got it through Lilya-Lyulek, thanks a lot to her. There are probably some improvers in the mixture, as well as in the borodino mixture because the bread is very airy. From what exactly this mixture is made I will not say for sure, the instructions are not written. Maybe Lily will tell you?

[tuskarora]

tuskarora , Blimey! This is an exhibition!
Only put the recipes, please, in the "Yeast Bread" section!
It will be a pity if not everyone sees them here.

tuskarora, thanks! Everyone in our family loves baguettes. So next time I will order this supplement.

There are probably some improvers in the mixture, as well as in the borodino mixture because the bread is very airy. From what exactly this mixture is made I will not say for sure, the instructions are not written. Maybe Lily will tell you?

I will, of course.
Here is a quote from the PD file on the composition of the mixtures:
"BON BAGUETTE
Application: mixture for making high quality baguettes.
Dosage: up to 20% by weight of flour.
Ingredients: wheat flour, salt, dried wheat sourdough, guar gum, swelling wheat flour, lactic acid, emulsifier, ascorbic acid. "

What emulsifier is not written
As far as I know, you need to be careful with this mixture, since it contains sourdough, so it is important not to exceed the dosage: you need to start with 2-3 tbsp. l per 500 g of flour, otherwise the bread can turn out to be a sour brick.

Well, here, I said that Lily knows everything. Thank you for the clarification.

Sеrn, the praise of such a specialist as you is very pleasant, thanks for the advice, has already gone to the section of yeast bread. Indeed, maybe someone needs a recipe

Lyulёk, thanks for the quick response. We collect what we want for the next package ...

Girls, boys, hello! This topic continues or has been in it for a long time, or maybe "SHE (topic) moved somewhere, I just registered at night, and I would like to chat! (Forgive me if not at the address)

Nice to see you on the forum!

If you have any questions - write here: the topic is called "Baguettes in the oven" - ask your questions, we will try to figure it out all together

And here's how the baguette is formed (slightly different)

Brothers, help me identify the bread:

This is Italy, roughly, Tuscany, but there may be something else.
Found it on Vysotskaya's website, but only in the form of a picture, without a prescription.

Judging by the size of the grass and bread, these are most likely bread sticks with a finger thick

Called "grissini"



On the forum we have such recipe sticks ##884

Thank you, Romochka!
I ran to look.

the husband asks, asks, but it does not work. I'll try following your advice))

Girls, boys!
All night I dreamed about how I bake baguettes
By the way, I have never tried it.
I have a cold fermentation dough, although it is not baguette at all, but rather a loaf - milk, sugar.
Do you think it will make a baguette? I really want to bake.



I'll show you what happened.




The similarity, of course, is only superficial. It doesn't taste like a baguette, the crust is not crunchy enough.