Pate fermentee cold dough baguette (Peter Reinhart)

But I wonder, if you bake in baguette holders, the cuts can be convex, exploded? Or is it only on stone?

But I wonder, if you bake in baguette holders, the cuts can be convex, exploded? Or is it only on stone?

I don't bake in stone. All will be. And cuts and dough bursting and all that)). The main thing is to catch the moment when the dough has already risen, but it will still be poured, the baking temperature is high and the oven is humidified so that the piece heats up quickly and evenly.

The main thing is to catch the moment when the dough has already risen

Yes, this is the most important thing. * nods furiously *

In principle, I often find myself. I just throw the baguettes from the carrier onto the heated aluminum sheet. (I have safely outlived the stage "carefully transfer the baguette on a piece of paper")



Hence, with the appearance, of course, there can be metamorphoses, and the heart asks for beauty.)) I am thinking about the baguette holder, but the suspicion that the explosion may not occur is slowing down.

[Scarecrow]

Scarecrow, Natasha, I made a fool of myself here - I baked it with bread in KhP and replaced some of the flour with rye.




Delicious!!!

[Irinap]

Irinap,

And it turned out that way, cool!)))

[Scarecrow]

Scarecrow, Natasha, thank you again! I have baked bread with rye flour more than once, how delicious and fragrant it turns out !!! And baguettes, probably, cannot be dragged by the ears at all. But now I am pure wheat, especially the sun, I don’t bake.

Nata - Chuchelka, thank you very much for a simple recipe for delicious baguettes!

[Rottis]

Rottis,

Health! Got it, I see ..))

Scarecrow, here you write to splash boiling water into a hellishly preheated oven, immediately associations with a bath.

and I immediately have an association - the gas will go out, what about the gas oven?

[Newbie]

Newbie,
The gas is usually included along the edges in a row. No need to splash on the gas. Place a frying pan or a baking sheet down and sprinkle half a cup of boiling water there before baking.

The gas is usually included along the edges in a row. No need to splash on the gas. Place a frying pan or a baking sheet down and sprinkle half a cup of boiling water there before baking.

that's bad luck, I have a frying pan with water, the shob didn't burn, it's problematic to sniff the second
and if you pop on the walls?
and what gives steam? I don’t bake in the oven, I don’t know the intricacies

[Newbie]

Newbie,

I put a baking sheet with salt down, 1 kg, carefully wrapped in foil, shiny side out. The baking sheet is slightly smaller than the bottom and stands there constantly. It helps me

[Irinap]

Irinap, thanks for the hint,

does salt help from burning? and foil, so that the salt itself does not burn?

Natasha! Thanks again for the recipe! I've already tried many different recipes, but still your baguettes rule! Yesterday ate

does salt help from burning?

Salt holds well and distributes heat evenly, prevents the oven from losing temperature when planting cold dough.

and what gives steam?

The main thing is to catch the moment when the dough has already risen, but it will still be poured, the baking temperature is high and the oven is humidified so that the piece heats up quickly and evenly.

Steam (in other cases, the dome or wetting the workpiece itself with water) does not immediately bake or, as bakers say, "stand up" for the crust, which allows the bread to grow and swell. With the steam, the crust is thin and crispy, not an oak shell.