Protein baguette

Protein baguette

Category: Yeast bread

Ingredients
For 2 long baguettes:
Egg whites	2
Flour	530 g
Dry yeast	1 sachet (7g)
Sugar	1 table. the spoon
Salt	1 tea the spoon
Hot water ~ 50 ° C	250 ml
Butter (margarine)	30 g
Glaze:
Starch	0.5 teaspoon spoons
Salt	1/4 tea spoons
Room temperature water	40 ml
For sprinkling (optional)
Poppy or sesame

Cooking method

• For a long time I set my sights on this recipe, and then I was just baking shortbread cookies and there were two orphan squirrels left ...
• The recipe from the site "Good Kitchen" from Zoya.
• 1. Pour hot water into a bucket, add salt, add butter and add 350 (!) Gr of flour. Make a hole in the flour and add yeast. Switch on the dough program.
• 2. Beat the whites from 1 table. spoon of sugar until dense foam. A couple of minutes after the start of the kneading, when the ingredients in the bucket are well mixed, add the proteins. When the mixture is smooth, add the rest of the flour.
• The dough should be soft and slightly sticky, but not sticky to your hands.
• 3. After the end of the "dough" program, divide the finished dough into 2 parts. Form each baguette.
• 4. Prepare a mixture of starch and water. Grease baguettes, sprinkle with sesame seeds or poppy seeds. Set to come up, uncovered, until doubled or about an hour.
• 5. Preheat oven to 175 ° C 20 minutes before baking. Place an empty container at the bottom of the stove. 5 minutes before baking, pour one cup of hot water into it to create steam. Water must be poured carefully so as not to burn yourself with the steam!
• 6. Make cuts on the baguettes. Bake on a medium level for 30 - 40 minutes or until golden brown.
• Remove from the oven, cool on a wire rack.
• What can I say? Very, very !!!
• P.S. Unfortunately, I forgot to make the incisions.
• And further. I really liked this "starch glaze". The dressing does not crumble and the color of the product is very beautiful.
• 

I baked these baguettes again. Yeast poured exactly 2 teaspoons. spoons and flour a little less - 500 gr. It turned out even better. This time I made the cuts, but apparently they were not deep enough - during baking, they were practically "overgrown". My husband said that these baguettes are the tastiest.

[Sternushka]

Sternushka
Honey, thank you for such an easy-to-prepare and unusually delicious baguette recipe! Here are the remains of my two baguettes:

[Sternushka]

Sternushka
Do you think that if you bake these baguettes entirely on whole grain flour, you need to increase the amount of yeast?

[Tiny]

Tiny, I would not increase.

[Sternushka]

Sternushka
Thank you dear ! I did just that, left everything as it is, only part of the wheat flour (150 gr.) Was replaced with whole grain.

[Stеrnusha]

And I! And I!!! I made them too !!!!!! Stеrnusha , thanks! Very tasty, despite the fact that I was a little overdried, the bottom crust is so crunchy that I think this is not a drawback, but quite the opposite. +5! Now I am not only with bread, butter and cheese, now I am also with a bar !!! Ay, yes I am! not wrong! Ay, yes YOU !!!!!! Bravo!

[Sternushka]

Sternushka hello, put the baguettes to knead and ... stalled the dough should be defrosted in cotton or knead, pull out, form a baguette and then defrost. Tell me please. Thank you in advance

The first time the dough rises in the CP, and after the end of the dough program, the molded baguettes are separated.

Thank you, the girls are already parting, but I don’t have a baguette holder, I didn’t order a dunduk from Lyulёk, I thought it wouldn’t come in handy. from the baking sheet

On the model of Lily's baguette holders, you can make foil props. The pack somehow showed.

And I baked without baguettes and props. Everything is very good!

[Sternushka]

Thank you Sternushka, the baguettes are really very tasty and came out beautiful (though they "went down" a bit when I cut them) ... The cradle will give the baguette in a week, so I'll go through all your baguettes

[Nelya]

Nelya, I am very glad that you liked the baguette.
Next time you carefully cut it with a blade, it's better.
Here special tool from Admin.

Following the pattern of Lily's baguette holders, you can make foil props. The pack somehow showed.

Stеrn thanks again!
But the foil support ... An embarrassment happened to her, the loaves stuck so that I tore off the foil literally piece by piece, I was afraid that when the baguettes were cool I would not be able to tear off my hands at all, so my hands were a little opposed. But the sweeter the result we got with the battles!
So I think the foil should have been lubricated
Ideally, you need parchment, or a baguette holder, but there is no such thing in nearby shops, we will look ...
And here is the result.
Z. Y. Since I have a young, beginner, no grates, I used a barbecue grate

[donpedro-1]

donpedro-1, take a look at these threads:

https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=31266.0

https://Mcooker-enn.tomathouse.com/in...d=99999999&topic=9131.675

Our Lilya-Lyulyok will definitely help you with baguette holders. Recording on them continues.

Good day! Please tell a novice baker. When making dough for baguettes, then set the dough mode and wait 1 hour 30 minutes? Or can you just wait for the kneading, which lasts half an hour, take out the dough and only then let it stand before baking? Thank you.

Good day! Please tell a novice baker. When making dough for baguettes, then set the dough mode and wait 1 hour 30 minutes? Or can you just wait for the kneading, which lasts half an hour, take out the dough and only then let it stand before baking? Thank you.

Hello! I put the dough program on, and then I leave the dough to stand right in the bread maker, it is warm and comfortable there, and then I cruelly scoff at him, crushing and shaping and into the oven. My grandmother loved the loaves very much. Once a week, my cousin calls in specially to pick them up for her.

Hello everyone, today I baked baguettes according to your recipe, thank you so much for it, everything worked out perfectly, here they are

Today Sеrn baked a protein baguette It turned out beautifully, delicious bread And thanks again. I can't live without your recipes I got hooked on them for the full program

can you bake them in a bread maker? Or is it necessary to go to the oven?

It is possible in x \ n, but this will already be the form of bread, and not baguettes (loaves).
Or have a special insert in x \ n for baking baguettes like Moulinex.

Anyway, x \ n only makes baguette dough

then another question follows: in what proportions should we add all this? if the instructions say that no more than 3 cups of flour can be ...

Recalculate the recipe for the amount of flour possible for your HP.

In general, the story is this: I baked these baguettes last night. It turned out to be two huge baguettes. I decided to make an incision in the morning, when they cooled down. In the morning I went to the store, on the way I decided to bring one baguette to my friend, because well, they turned out to be very large, and we have only my daughter and me as eaters. In general, I go and think that next time I need to halve the portion, otherwise it’s not clear what to do with so much good.
I come home: my son came to visit. In general, it was not possible to take a photo in a cut, it was good at least to try it, there was only one small piece left.
The son gave a rating - very tasty! And he bakes my bread in the supermarket, so it's hard to surprise him with anything
Thanks Stеrn

[wonderful]

Baguettes wonderful, Thank you, Sternushka


By the way, I also have flour only 500g. the dough took, despite the fact that the eggs were super-large

Sеrn, thank you very much for the baguette recipe. Very tasty, however, like everything according to your recipes. These are my results

[Stеrn]

Stеrn, take the report. So I baked your baguettes.




True, they turned out to be not very high for me, because.I ran out of baking paper, I just had to lay down on the baking sheet and they blurred a little. All the same it turned out very tasty !!!

Sеrn, thanks a lot for the recipe! The first time I baked it with bread, my family liked it very much, and everyone had different taste associations, to whom condensed milk, to whom distantly reminded biscuit. The verdict is, "this is the kind of peks." But today I was upset because of my own cleverness, the taste result was not pleasing. Instead of water, she poured milk and the taste changed not for the better! That flavoring flavor has disappeared! Yeast took pressed 10gr, if baked in Moulinex, in a baguette maker, then a little too much dough. The lower baguettes rested "poor things" in the shape of the upper baguettes, but the upper ones did not get in the way! ... Such "krasyuki" turned out! One was with sesame seeds, two others with poppy seeds. Tomorrow I will bake in the oven without changes, I will give them the will to grow to their full potential! Thank you very much!!! And how to count all the ingredients per 450g of dough (according to the manufacturer's instructions)?

[lena6322]

lena6322 , to your health!
Thanks for the report!

I am counting the amount of ingredients using the proportion method.

530 gr flour - 250 ml water
450 g flour - X ml water

450x250: 530 = 212.26 ml of water

and so on. Then I round.

Stern, thanks a lot for the recipe. Very tasty, just like all your recipes.
I have no baguette holders, I made baking paper molds. I finished the oven at night, missed it, the top burned a little and it seemed to me that my crumb turned out to be finely porous.

Hello! I am a completely inexperienced baker, but I recently bought a cotton Bork, I really wanted to try baking a baguette, but according to the recipe from the book, the dough turned out (in my opinion) watery, is that the way it should be? In general, everyone was upset and disappointed.
I want to try to bake a baguette according to your recipe, please tell me what kind of dough should be for a baguette? otherwise I'm afraid nothing will come out again

[vt vt]

vt vt , welcome to our forum!

You were disappointed early!

There are a few simple rules that we bakers need to know. Please read This topic and you will succeed.

What the dough should be for these baguettes is written on the first page, in the recipe.

["Eh, I love it when people bring a recipe beyond recognition, she's like that!"]

Oh, and I did a prank here yesterday. Stella said somewhere:
"Eh, I love it when people bring a recipe beyond recognition, she's like that!" So this is about me too.
I still have three squirrels after the Milyny kidinchiks, well, I immediately decided that I would attach them to Protein baguette... I started to put food in the KhP and it turned out that I had nothing at all with wheat flour. Well, I added rye (fortunately, even though it was) And since I added rye flour, then what kind of baguettes they are - this is already bread. So I baked it in HP. The result is the most beautiful gray bread. The recipe is very versatile !!!

Without putting this recipe in a long box, yesterday I baked a protein baguette, killed 2 birds with one stone; I added the squirrels that were left from the sandwich loaf and got +5 from my husband, who for breakfast took half a baguette with butter and cheese, stroked his tummy rather, and left for work.



Sorry, the cut photo is not very good, but I really want your advice

[Rusya]

Rusya, bravo !!!

NIZA, in my opinion, you find fault with yourself!

The baguettes are gorgeous !!!
And even in a not very successful photo, it is clear that the porosity is excellent!
Since the crumb is tender and airy, what more do you want ?!

The porosity depends on many factors: on the duration of the proofing, on the quality (consistency) of the dough, on the baking temperature, on the oven ...

[NIZA]

NIZA, gorgeous loaves !!! Honestly, honestly. What are you taking on yourself? A?

[NIZA]

NIZA, gorgeous loaves !!! Honestly, honestly. What are you taking on yourself? A?

It is with me, thanks to my beloved mother-in-law, an inferiority complex formed. She is a noble baker-culinary specialist for me, if something does not work out for her (in her opinion), then the dough rises poorly, then the cake is crooked, she is upset to tears, all the failed specimens, although most often this is not noticeable to anyone except her, She calls "rejection" and sets it aside so that outsiders would not see. Once we stopped by her friends unexpectedly and she treated us with amazing pies, all the while lamenting that she gave everything to neighbors (it was a memorial Saturday) and left herself a "marriage", to which one of our comrades, very surprised asked, "I wonder what kind of you then 1-grade - if the marriage is such

abalone, thanks for the baguette recipe.As I received a baguette tray and baskets for proofing from Craulka, I went to use recipe after recipe, although I seemed to bake a lot before that. Next time I will try to add a flour improver to your recipe in order to increase the perforation to store baguettes (the husband asks, but now he is not denied anything, since he is preparing for heart surgery).

[Stelochka]

Stelochka, baked your beggies today. But this time they turned out like loaves. Delicious, airy. Thank you!
I wanted to insert a photo, but the radical is hanging. Maybe later.

Russenka, so the difference between baguettes and loaves is only in the method of molding and in size. The taste is the same.

[Stelochka]

Stelochka, so the past times turned out to be in the form of baggets, and today they flooded in the oven, which grew to the size of loaves.

[Stеrn]

Stеrn Stella, thanks. This is 470 gr. flour (no more was found without recounting the remaining components). It could be safely divided into 3 baguettes. There is no cut. While the camera was charging - the baguettes were eaten

Here are my protein baguettes !! True, I had to change the technology a little, and add CZ flour !! And the rest is all according to the recipe !!



To the author And many thanks !!!!

I cut the bread !!! It turned out very tasty, like with bran !!!

Stella, tell me, please, about the kneading mode for the PANAS 254 bread machine.
Which is better: regular-dough mode (this is 2 hours 20 minutes and does the dough need to rest after that?) Or Dumplings mode and rest for 1 hour in the bread maker before molding the baguettes?

[ox2006]

ox2006 , use the dough mode 2 hours 20 minutes.
The finished dough can be cut straight away.

[Stеrn]

Stеrn
Thank you ! This is the best recipe!

[Lyubanich]

Lyubanich, to health and thanks for the tip!

[Stеrn]

I was looking for ways to utilize proteins, came across this baguette. Although I don't like proteins in yeast dough, here they are somehow completely differently obtained, maybe because they are whipped ...
The baguettes turned out to be superb - soft, fragrant, delicate! There are no baguette racks, therefore they crawled a little, although I twisted the dough tightly with a roll. And why should it be done without covering the dough with anything? While I was growing, it took a crust on top. Maybe you can still cover?
What else I want to say. Girls, knead such dough in HP - you have lost half your life. Yesterday I was just dragged along by this test! Even during kneading, it squeaked in my hands, creaked, bubbled. Soft (it took me 500 grams of flour, I was afraid to give more, so as not to hammer the dough), does not stick to my hands. Kneading such dough with handles is a pleasure! I squeezed and beat him for half an hour, I didn't want to let go.

Stеrn, thanks for the recipe! I'm tired of meringue (although I love it), I will bake baguettes.