Rustic baguettes

Rustic baguettes

Category: Yeast bread

Ingredients
OPARA
Bread flour	1 cup
Warm water	1 cup
Dry yeast	1 tbsp. l.
DOUGH
Bread flour (you can replace 1 cup with whole grain)	4 - 4.5 cups
Warm water	1 1/4 cups
Salt	1 tbsp. l.
Honey	2 tbsp. l.

Cooking method

• First, I'll write the entire recipe, and then my comments.
  
• Cup = 240 ml
  
• - Dilute yeast in warm water, add flour, mix thoroughly, cover and put in a warm place for 1 hour (longer)
  
• - After this time, the dough should be covered with bubbles.
  
• - Add honey and the remaining water to the dough, stir thoroughly
  
• - Sift the flour in parts, knead the elastic dough, adding salt at the end
  
• - Knead thoroughly (10-15 minutes), roll into a ball and put in a greased dish.
  
• - Cover and leave to rise for 40-60 minutes (until the dough is doubled)
  
• - Knead the matched dough and divide into 3 parts.
  
• Form 3 baguettes, place on paper sprinkled with cornmeal flour, sprinkle baguettes on top, cover and leave to rise for 40 minutes
  
• • Heat the oven with a baking sheet to 240 ° C, placing a dish with water on the bottom
  
• • Make 75-degree slant cuts on the baguettes with a sharp knife or razor
  
• • Spray the oven with cold water and place the baguettes
  
• • Bake for the first 7 minutes at high temperature, sprinkle the oven with water a couple more times, then reduce the temperature to 210 ° C and bake for 25 minutes.
  
• • To judge the baguettes on the wire rack
  
• I did everything in a bread maker on the "gluten-free bread" mode. In this program, kneading begins immediately, lasts 15 minutes (it is better to cover the bucket with a paper towel, since splashes are flying), then an hour of lifting.
  
• After that, I reset the program, added all other products to the dough and turned on this mode again. When the dough was ready, I formed three small baguettes (about 35-40 cm), there was still a dough, from which I stuck 8 buns and froze for the future (I read that the dough freezes perfectly).
  
• Today I cut the baguettes at an angle with a sharp knife deep enough, but not completely, and greased them with melted butter, in one part of which I added dill and garlic, and in the other - green onions and "onion crumbs" seasoning.
  
• The result is two types of baguettes - garlic and onion. Crisp and tender crumb. It is impossible to break away.
  
• 
  
• 
  

Note

I found a recipe for rustic baguettes at the carina-forum. I baked it last night. I did everything exactly according to the recipe, although it was not for a bread machine.

Only water, yeast and salt are so porous in appearance. Don't you even need vegetable oil?

Yes, that's right, no oil. According to the recipe, the dough must be put in a greased bowl to rise. But since my whole process was going on in a bread maker, there was no butter. And still it turned out to be a very fluffy crumb. It tastes very neutral, if not insipid. But since then I smeared the cuts with garlic and onion oil, the taste became very pronounced
On the forum, the girls did not smear anything, but nevertheless, these baguettes are included in the super-recipes. And I must say, quite deservedly.