Linden broth baguette

Category: Sourdough bread
Linden broth baguette

Ingredients

active wheat sourdough 100% moisture 200 grams
linden decoction 200 grams
wheat bran 30 grams
flower honey 30 grams
wheat flour / grade 320 gram
pressed yeast 3 grams
salt 9.5 grams

Cooking method

  • Linden broth baguette
  • Linden broth baguettePour linden blossom with boiling water, wrap and leave to cool completely. When mixing, I used a decoction from the refrigerator. Summer. Shade 36.
  • Linden broth baguetteFeed the leaven 5-7 hours before kneading. I took 30 grams of starter and 100 grams of water and 1 grade wheat flour. The finished starter culture increases in volume by 2-3 times, bubbles.
  • Linden broth baguetteI made the batch in HP (7 * 5 * 12). Mix the broth with honey and yeast and pour it into a bucket. Add flour and bran. Add salt after 7 minutes.
  • Linden broth baguetteDump the dough onto a greased table. The dough is sticky and very soft. We grease our hands with oil. Stretch-fold the dough and send for fermentation. Fermentation for 90 minutes. Stretch-fold once after 45 minutes.
  • Linden broth baguette
  • Linden broth baguette
  • Linden broth baguetteDough at the beginning, middle and end of fermentation.
  • Linden broth baguette
  • Linden broth baguette
  • Linden broth baguetteUsing a scale, divide the dough into three equal parts. We form a roller from each part.
  • Linden broth baguetteCover and leave for 10 minutes.
  • Linden broth baguetteRub a linen towel well with flour. Roll out a baguette from each roller and lay it on a towel, separating it with a fold. Cover the baguettes with the free edge. Proofing for 30-40 minutes.
  • Proofing is a relative concept. Proving time depends on the room temperature and the strength of your yeast starter.
  • Linden broth baguetteWe transfer the baguettes to a shovel covered with baking paper or a rug. Sprinkle lightly with flour through a sieve. We make several cuts.
  • Linden broth baguetteWe bake in a preheated oven with a stone at a temperature of 250 degrees. First 10 minutes with steam. We remove the steam and bake it without lowering the temperature for another 15-20 minutes.
  • We take it out, let it cool on a wire rack, cut it or just break it and enjoy it.
  • Linden broth baguette
  • Delicious bread!

The dish is designed for

3 pieces

Note

The linden tree has already faded. But I really love the time of its flowering. I have a lot of these trees growing down the street. And when they bloom, the scent is incredible. Residents simply pick the flower, dry it and in winter drink linden tea. It is delicious and aromatic.
What about the baguette? Tasty, crispy, aromatic. The recipe is fancy. Recommend!
P.S. This baguette can be baked without the use of industrial yeast. Just remove them from the recipe. All processes will increase in time.

Tanyulya
Cool baguettes. Of course, you shouldn't pick a linden tree in our city, if I meet outside the city, I'll try. Well, I have no leaven, I have to grow it. In winter, I grew it, baked bread, and now we practically don't eat bread.
The cut, Angela, is just wonderful !!!!
ang-kay
Tanyulya, Thank you.
Quote: Tanyulya
Of course, you shouldn't tear a linden tree in our city
We have the same province. The air clogging is not working. And the street is quiet. Only residents' cars drive. So this is a complete order.
Quote: Tanyulya
I have no leaven
And not necessarily. You will do the dough and that's it.
Tanyulya
Quote: ang-kay
We have the same province. Nothing air-clogging works
Oh, and we are from 85 cities on the 85th place for ecologically clean cities, that is, in first place among the "dirty" cities. They only write to us and recommend not to go outside and drink plenty of water ... well, let's not talk about sad things.
I really love bread on the dough, I still make lemon juice = salt = pepper = olive oil, I'll mix everything a bit and poppy bread there .... mmm. I already wanted to eat with your baguettes.
Angela, thank you for the delicious bread.
Photo-EXCELLENT !!!
Svetlenki
Eh, Angela, it's not for nothing that your whole chest is hung with medals! The hand of the master is the hand of the master!

If I ever roll such a baguette with a spout ... And if I also do it like that ...Oh, it's not bad to dream!

I can't even imagine how delicious it is, honestly!

Thanks for the beauty!
Gail
Quote: ang-kay

You will do the dough and that's it.
How to do it?
Zhannptica
Wonderful kids !!!!!
ang-kay
Quote: Svetlenki
Chest medals
There is still room. Far from Brezhnev
Quote: Svetlenki
baguette
Quote: Svetlenki
cuts
Svetik. You can do all this and do everything. I know !!!!
Quote: Svetlenki
delicious
Delicious. Trust me! Thank you)
Quote: Gail
How to do it?
100 flour + 100 broth and 3 grams of yeast. Leave for 8-12 hours.
Quote: Zhannptica
toddlers
Jeanne, Thank you. You should like it.
Gail
Thanks, let's try to do it.
Svetlenki
Quote: ang-kay
100 flour + 100 broth and 3 grams of yeast. Leave for 8-12 hours.

Even I got stuck, just in case I will clarify - we are talking about pressed yeast, yes, Angela?
ang-kay
Quote: Gail
let's try to do it.
Gail, I will wait for the result.
Quote: Svetlenki
we are talking about pressed yeast, yes
Quote: Svetlenki
we are talking about pressed yeast, yes
Yeah)
Gail
linden decoction - and what concentration?
ang-kay
I think there is no difference. I brewed two good handfuls of linden with a liter of water.
Newbie
what a hole, ah!
ang-kay
Newbie, yeah.
kristina1
ang-kay, Angelawhat beautiful baguettes, I just saw the recipe
ang-kay
kristina1, Thank you. I tried to)
opika1969
Excellent bread: baked with liquid yeast, added a little more salt and fennel seeds to the dough
ang-kay
opika1969, great)

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