Baguettes "Monsters"

Baguettes "Monsters"

Category: Yeast bread

Ingredients
porch:
wheat flour 1c	70g
water	49g
dry yeast	1g
salt	1g
dough:
wheat flour 1c	300-320g
Rye flour	120g
buckwheat flour	40g
spelled flour (or whole grain wheat)	100g
honey	1 tbsp. l.
water	400g
dry yeast	7g
salt	10g
sesame seeds, olives, sun-dried tomatoes

Cooking method

• This is my joke about a wheat-rye-spelled baguette with the addition of buckwheat flour and sesame seeds. 1-2 days before baking the baguette, prepare the porch, let it come up warm for 1-2 hours and put it in the refrigerator for 24-48 hours (it so happened that I had 80 hours). Here it is when kneading and from the refrigerator:
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• Take out the porch one hour before kneading and let it warm up at room temperature. Knead the dough, adding everything except the yeast and salt to the bowl for 10 minutes, add the yeast and knead for another 5 minutes, add salt and knead for another 2-3 minutes. The dough is sticky, but leaves the bottom and walls well:
• 
• Cover with plastic wrap and ferment for 90 minutes. Divide the dough into 4 parts (about 277-278g each), shape into balls and let rest for 20-25 minutes:
• 
• You can make 4 large real baguettes, or you can make 8 mini-baguettes. Based on this, form the baguette blanks, leaving a small extended tip on each baguette (for the monster's head). Put them on a towel, separating each piece with a fold, for proofing:
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• Final proofing for 50-60 minutes in a warm place. Grease each piece with water or water with an egg and sprinkle with sesame seeds liberally:
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• Turn on the oven at 230 * C with steam. While the oven is heating, make cuts to the blanks with scissors in front of the extension (mouth), from the sides of the extension (eyes), along the entire baguette (ridge) and you can from the sides (legs - optional):
• 
• 
• Insert a circle of olive into the cut of each "eye", and a dried tomato into the "mouth":
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• Bake with steam for the first 10 minutes at 230 * C mini-baguettes for 15-20 minutes, baguettes for 20-25 minutes, then reduce to 190 * C and bake until the mini-baguettes are ready for another 10-15 minutes, baguettes for 20 minutes:
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• Crispy on the outside and airy on the inside, fragrant, healthy and cute "monsters" are ready!

Note

At the most crucial moment, it turned out that I had run out of buckwheat flour. I weighed the right amount of buckwheat, calcined it in a pan and grinded it in a coffee grinder. It turned out very fragrant!
Do not judge strictly my next experiment. I do not wizard an experienced baker, I am just learning, but I am so set up that I cannot just copy a suitable recipe, I have to come up with something of my own all the time.

"Monsters"

Oh, what a harooooooooooooooooooooo no !!!

I read aloud:
- Baguettes "Monsters"
Grandson:
- Well, show me ... No, these are not Monsters, monsters are not like that. These are the Worms. I want those.
She sent me to bed, promising Chervyakov.

Girls, these are "cute monsters". I promised the girls in the tea theme monsters, so I did. You can, of course, call them snakes or worms, but I promised monsters.

Linochka, what baguettes! Super! And nothing they are not monsters! Very cute, these ... well, how are they ... creeping. I would even be sorry to eat them. Well, how, tell me, bite off their head? They are looking at you ...

Do not judge strictly my next experiment. I'm not a magician, an experienced baker, I'm just learning, but I'm so arranged that I can't just copy a suitable recipe, I always have to come up with something of my own.

That's why we love your recipes! So, it is not necessary to judge you, but to reward you!

I promised the girls in the tea theme monsters, so I did.

Thank you, Linochka, for the recipe and for keeping your promise! Clever girl!

Thank you, Luda! They are somehow not very similar to snakes in a mini-version.In the full baguette version, they will pass for pythons.

In! Exactly! look like pythons ...

Do not think badly of me ... But for me this is so typical sperm ...

I would even be sorry to eat them. Well, how, tell me, bite off their head? They are looking at you ...

Just about ... With almost human eyes ...

Don't think bad of me ...

Alena, after that we will think well of you! But they have a "saw" on their backs and such a mohawk will not allow them to penetrate the egg. So there are "monsters" or, at worst (in full-length size), pythons.

So there are "monsters" or, at worst (in full-length size), pythons.

Well laaaaana ... Laaaaana ... Persuaded !!!
Let there be Monsters, and their parents - Pitons !!!

Oh, Lina, my monsters are ready! What a beautiful copy I am! I'm going to put the dough, it's a long time!

Lena, we came to the conclusion that the little ones are monsters, the big ones are pythons. Who are you going to do?

Wonderful monsters !!

Of course, monsters, I don't know your pythons, but monsters are already their own, dear! Yes, Linochka ?!

Wow, what kind of monsters And they called someone how. I should also make my own

Though monsters, even worms - these pythons are such adorable!
And what an interesting composition! Bravo!

Cool monsters - kids should love these baguettes! I will definitely try, thanks for the recipe

Such funny guys * JOKINGLY * It's a pity to eat them))

Thank you girls! It's a pity, not a pity, but all the "monsters" my monsters already knew how ... with sausages Type stuffed "monster hot dog"

What cuties !!!

how cute and interesting multi-grain dough! cool recipe

I am the crow! Now I baked these monsters, replaced the spelled with whole grain, the rest is all according to the recipe. And they didn't fit me very well, very much!
Now I understand why, I bake with live yeast, and put them in exactly 7 grams (that's why I'm a crow!). It turned out sticks, eyes and mouth almost did not open. My son is now alone, he asks, "What is this?", I, like that, thinking, I say-churrosiki (you have to get out!) Says, it's cool! Especially with a shmatik sausage-post such with him.
Well at least I understood where the error is, it's a bit late, really!

[Elena]

Elena, I just had to wait longer, the yeast would multiply and everything would fit perfectly ... just increase the number of strokes and approaches ... forgive me the author

just increase the number of strokes and approaches

But they don't have any fuss at all. Since this is a heavy whole-grain dough with low gluten. Therefore, there is more yeast, less stirring. Yes, Len, you had to make 4 pieces and 20-25g of raw yeast. Then they would be normally large (for sausage) and fluffy.

The first time your recipe did not work, well, a crow is a crow in the North too!

Lina, well, the dough has been kneaded, it wanders for 1.5 hours, then kneading into balls and 25 minutes more proofing, then kneading / molding into baguettes and another 1 hour proofing ... , if it was once again kneaded-shaped-distance, the yeast would have increased in quantity during this time and the dough would have come better .... well, as an option for saving baguettes? it is clear that after a fight with fists ... or I'm talking nonsense

during this time the yeast would increase in quantity and the dough would fit better

So it turns out 3 hours already wandering. Then you can leave for another 3 hours at room temperature, but all the dough in balls or even completely combine, and then put away for overnight proofing, in the cold, for 12 hours. And then warm it up, form the baguettes, let it come up warm for about an hour and bake. This option can pass.