Sourdough baguettes in a bread maker

Sourdough baguettes in a bread maker

Category: Sourdough bread

Ingredients
I put the dough in the morning:
Sourdough MK from Admin (from the refrigerator)	20 g
1 grade wheat flour	100 g

Cooking method

• She left the dough until the evening, by the evening it doubled.
• Then she kneaded the dough, as taught by Zest.
• I added 150 ml of milk to the dough, stirred, added 250 gr. premium flour, egg yolk - 1 pc., knead, leave the dough for 50 minutes, then add salt 1/2 tsp, knead, then honey in a thin stream during kneading about 2 tbsp. l., and at the end added 50 grams of raisins (it could have been more) and 1-2 tbsp. l. sunflower oil (it should have been butter, but I didn't have it), left the dough for another 15-20 minutes.
• Then she formed baguettes and put them in special molds from the bread machine.
• As it turned out, there was not enough space for them, because during the proofing they increased significantly, crawled through the partition and stuck to each other on top. A kind of catamaran turned out when viewed from the bottom.
• If there was more space, it would have turned out as much as 4 loaves
• The climb took 3.5 hours

Note

I tried sourdough baguettes. A little workout before Colombo and Panettone! I don’t dare to make such complicated recipes yet, as I have never baked cakes before.
The result is pleasing.

Here are some more sourdough baguettes.
I will say that this is my most successful bread since the beginning of my baking (now 2 months of baking). They just melt in your mouth, I have never seen such airiness in my life, even in a store.
I don't know if the photo can convey the structure. This is the first time I experience such joy when I see the result of baking. Therefore, I can’t help but share with you.

there is different lighting, maybe you can see better


Recipe:
French sourdough 100% moisture - 178 gr.
egg yolks - 2 pcs. (27 gr.) Eggs were small, weighed, because it was necessary to count all the liquid in the dough in order to observe the proportions, if necessary add or remove liquid.
milk - 71 gr.
flour - 159 gr.
honey - 1 tbsp. l.
salt - 1/2 tsp.
raisins - 50 gr.
That is, the liquid should be 187 grams, flour - 248 grams, the moisture content of the dough is 75%.
This is the minimum amount of dough that can be kneaded in my HP. You can do more, only then you will have to bake in the oven.

Kneading in HP for the function of a baguette, first the dough without salt and honey, then after a while salt and honey. Gingerbread man in the form of a jellyfish. After the beep, I added raisins. Then she took the dough out of the bucket into a special container for the dough, where it was fermented for about an hour or two. Then I divided it into 4 parts, formed the baguettes and put it in the HP for proofing, the proofing took 4 hours, probably less can be done, I just returned home in 4 hours. The dough increased by 3 times. It was baked for only 30 minutes with a light crust, after getting out of the CP, I sprinkled the crust with water. A little later she took it out of shape, light as a feather

[Kseny]

Kseny, just a miracle of baguettes you got. It can be seen what a delicate, airy crumb. Do you feel sourness in the crumb?

Joy, there is no sourness at all. So my husband liked these baguettes, so now I am making another one - using rye flour in sourdough and more honey.

How do they taste the next day?

The next day they are also delicious and soft. After they cool down, I store them in a bag so they don't dry out or get stale. Of course, it is better to eat baguettes in 1, maximum 2 days. If on the second day you make toasts of them (in a toaster), then it turns out very tasty, almost like fresh
Everything worked out with rye flour in sourdough. Now I want to add even more rye, try to make it with cheese, with dried apricots, without eggs, i.e.yolks ... it's certainly not all at once. Plans ... I am glad that they can be baked almost every day, they are eaten quickly, so to speak, you can "fill your hand"

Option, creamy baguette with sesame seeds

Braided a pigtail, but because of the softness of the dough, it blurred.

Hello everybody ! Two days ago I baked sourdough baguettes and 2g of yeast from 1st grade flour, with the addition of malt. It turned out grayish, the taste is simple - suitable for all dishes. Photo for 3 day, soft baguettes. Only the crust has lost its gloss.

And I like sweet baguettes.
For example, yesterday we were with a poppy:

It's very convenient that they are small, you can gobble up a whole baguette for breakfast with coffee

Kseny, but we still have everything ahead! We will make sweets ...
Kseny, and you have baguettes

And here are my baguettes:

Kalmykova, and where to look at the recipe? cool holes turned out

Here's a basic recipe:https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=12072.0
I use it to bake all wheat breads. In this variant, the sourdough was fed with freshly ground wheat and coarse flour "Totem-Kolos". And I also add sprouted wheat (lightly ground in a blender).

Hello everybody. I tried this baguette recipe today. The oven was not going to, it was just necessary to attach the sourdough, otherwise it would start to over-acid. Baked without yeast, on one leaven. I did not expect that bread on one leaven could rise like that. I have been doing all this recently. Apparently the leaven was angry with me from malnutrition. Forms were taken from moulinex, and baked in the oven. The baguettes turned out to be delicious, tomorrow we will try, but thanks for the idea

I take the recipe in the bookmarks. I'm going to look for leaven