American baguettes without batch (2.5 hours)

American baguettes without batch (2.5 hours)

Category: Yeast bread

Kitchen: American

Ingredients
Water	390 ml
Baking wheat flour VS	560 g
Salt	10 gr.
Dry yeast)	5 gr.

Cooking method

• Heat water in a bowl to 35-40 degrees. Pour in salt, yeast. Mix. Add flour and mix thoroughly until combined.
• 
• Cover with cling film. Prove the dough in the "oven with a light bulb" for 90 minutes. Put the dough on a floured table, knead slightly, put in a ball and divide into 3 parts.
• 
• Form small sausages. Cover with a towel and leave to rest for 10 minutes. Grease a baguette baking sheet with vegetable oil.
• 
• Gently stretch the pieces over the length of the baking sheet. Transfer to a baking sheet.
• 
• Turn on the oven at 235 degrees.
• Let the dough stand for 30-40 minutes. Sprinkle the baguettes with water, place in the oven, sprinkle over the oven. Bake for 20 minutes at 235 degrees (with convection). Cool on a wire rack for about 10 minutes.
• Of course, it is better to eat them during the day, because like all normal baguettes in the morning they will become rubber

The dish is designed for

Output: 3 pcs +/- 250 gr.

Time for preparing:

2.5 hours

Cooking program:

Oven

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[Vladimir]

Vladimir, without mixing, we also need - I will send it to my son, maybe he will bake it. 🔗

we also need without mixing

And there is no difference .. what with the batch, what without ...)))

And there is no difference .. what with the batch, what without ...)))

Thank you

[Vladimir]

Vladimir, a student son and for him the fewer body movements, the better. My kids grew up on homemade bread. And when he entered to study, he became boring with the store. And he began to bake bread with my feed, because "without kneading"

son is a student and for him the less body movements, the better.

Well, even here you don't even need to get your hands dirty, he will like it .. Fresh they are just wonderful ..

[Trinitron]

TrinitronCan I use fresh compressed yeast?

Got to do, cool baguettes !!!

Can I use fresh compressed yeast?

Of course .. maybe even more fragrant .. Multiply by 3 and that's it .. I'm just lazy to look for live ones)))

Of course .. maybe even more fragrant .. Multiply by 3 and that's it .. I'm just lazy to look for live ones)))

Thanks.

[Vladimir]

Vladimir, the current is putting your brioches for a hamburger. And you with baguettes! I love baguettes without batch. It's so fast !!!!! Thanks for the recipe. And thank you so much for the baking tips. Your 9 minutes was perfect for my oven!

What baguettes, wow! We urgently need to bake
Thanks for the recipe :-)

[Tumanchik]

Tumanchik, I'm glad that you like it))) And good luck with the brioches)
julia_bb,
It's my pleasure )

I just pulled it out. Prepared for breakfast.

Prepared for breakfast.

how will you store it until tomorrow? otherwise I have fresh ones too. I think how to save?

[Tumanchik]

Tumanchik, A plastic bag .. just let it cool completely, otherwise it can get damp if you put it warm. Since now, of course, there will be no crunching, but it's also not bad, for sandwiches .. Although I have someone who is not averse to crunching milk with baguettes for the night)))

Although I have someone who is not averse to cracking milk with baguettes at night)))

Her, cut part of the baguette horizontally, spread thinly with butter, put thin slices of maasdam cheese on and use with hot tea or cocoa. Until 20:00, of course.

Although I have someone who is not averse to cracking milk with baguettes at night)))

but don't poke your finger at me
is it really so far away?

don't poke your finger at me

Yes, I myself do not mind)))

Yes, I myself do not mind)))

yes, if I were men, I would eat what and how much I wanted))) the waist is not needed!

yes, if I were men, I would eat what and how much I wanted))) the waist is not needed!

You might think we are just with a watch and walk ..
Should I also have breakfast like this, because according to Irishkina's theory, just right !!
Thanks for the recipe)

Added Wednesday 30 Nov 2016 06:49 AM

Put))

[Trinitron]

Trinitron, Vladimir, I'll do it today! Thanks for such a simple recipe!

[Masinen]

Masinen, You're welcome

[Trinitron]

Trinitron, I add this recipe to my piggy bank of Delicious and Aromatic bread)
THANK YOU

Well, I don’t know what’s wrong with me, but in 25 minutes my baguettes turned into heavily fried buns, but that didn’t prevent my "boys" from crunching them early in the morning

Put))

I, too, already have dough in the pantry, deviated from the strict recipe. And more .. I do not have a mold for baguettes, they will be laid out on a baking sheet with sausages. Covered the baking sheet with foil, smeared with oil.

[Zhannptica]

Zhannptica, Not .. Well, it's beautiful of course .. But it was necessary to bake it for 20 minutes and not 25))))) Although they are still pretty)) I hope they did not turn out to be very crunchy

[Vladimir]

Vladimir, thank you))) the main thing is delicious !!!!

[Zhannptica]

Zhannptica, It's good ))

Added Wednesday 30 Nov 2016 10:21 AM

And more .. I do not have a mold for baguettes

Well, the dough is quite dense, it should not spread .. Although there is a simple way to make the sides from the same foil .. At least so that they do not touch each other.

[Trinitron]

Trinitron, The sides are too late to do, I have already smeared the foil with oil. I will consider for the future, thanks.
Sprinklers are all busy for plants. Maybe put a small frying pan with water under the baking sheet?

Maybe put a small frying pan with water under the baking sheet?

Maybe .. I haven’t tried .. It’s better of course to wet the dough itself. With steam, it is possible that the baguettes will be paler and the crust will turn out sluggish .. Or remove the pan after 10 minutes.

Maybe .. I haven’t tried .. It’s better of course to wet the dough itself. With steam, it is possible that the baguettes will be paler and the crust will turn out sluggish .. Or remove the pan after 10 minutes.

I decided to pour 50 grams of water from a tiny cast-iron frying pan, I think it will evaporate quickly. Sprinkle the dough lightly from the hand.

[DonnaRosa]

DonnaRosa, Well, I don’t know .. the video is interesting, of course .. But this recipe is designed so that the crust itself "tears ugly" And convection again for uniform heating. The counter is perforated. We must try without convection and with steam ..

[Trinitron]

Trinitron, With convection and water, the dough is splattered.
🔗
Three baguettes together and the fourth on a separate baking sheet below.
🔗

With convection and water, the dough is splattered.

So how? Crunchy? And the taste? Appearance is not the main thing ..))) I mean that we have a different appearance

[Zhannptica]

Zhannptica, Zhanka !!! You already had time here !!! Guard!!!!!

So how? Crunchy? And the taste? Appearance is not the main thing ..))) I mean that we have a different appearance

Crunchy, tasty, but crust not burst. We need to work on.
And it did not divide correctly into three parts. : girl_red: Something in my sight was shot down in the morning.
The one that is flat was baked on foil, forming a boat for him.

Crunchy, delicious,

But the rest is not important at all

But the rest is not important at all

It is necessary and beautiful.

[DonnaRosa]

DonnaRosa,
Then you need a mold for baking baguettes, like Vladimir's.

DonnaRosa,
Trinitron,
Zhannptica,
Run and bake those baguettes while looking at you. It's good that I don't have much flour, otherwise I would already knead

[Katya1234]

Katya1234, I will not buy the forms, but I will form the foil next time.
I liked the recipe, because it is not laborious, for the lazy, just right.
The scales are broken, I haven't bought new ones yet. It took 3.5 glasses of flour. I was guided that in a glass ~ 160g, I poured water exactly, yeast and salt - "strictly by eye".

Was guided that in a glass ~ 160gr,

To the point ... Although the Americans are counting hell ... they each have their own flour company their glasses

To the point ... Although the Americans count it as hell ... they each have their own flour company their glasses

I have a rare Soviet faceted glass, dearly beloved by me.
A year ago, I myself determined the weight of the flour in a glass purely by experience, weighing it by email. scales.

Put))

Put))

and I, and I, put !!

I took half the rate on fresh yeast. Shaped with simple sausages, did not bother with baguette sides. On the proofer, a little spread in breadth, but when baking they rounded themselves
Baked in a mini oven for exactly 20 minutes.
The crust is crunchy, the crumb is soft, the taste is baguette. We ate almost everything for dinner
Thank you!

[Rarerka]

Rarerka, Bon Appetit

Here are mine)






thank you very much

Here are mine)

Beauty