Many people associate bread baguette with France. And this is no accident, because this bread product of elongated shape has long been popular in many French-speaking countries. Today, baguette is widely distributed around the world, which is not surprising, because its golden crisp and friable white flesh, coupled with the brackish taste, leave no one indifferent.
French baguette bread can be easily baked at home, as there is nothing complicated in this process. There are many recipes for making this bakery product, but they all have almost the same ingredients and differ only in the way the dough is kneaded. If you want to regularly please yourself and your loved ones with delicious bread, you can be sure that after a couple of attempts you will be able to prepare a real delicious baguette with a soft core and a crispy crust.
Bread baguette : recipe
To bake this French bread, we need the following ingredients: 6 glasses of flour, one tablespoon of salt, two teaspoons of dry yeast and two glasses of warm water.
We start making the dough. Mix a quarter cup of flour with half a cup of warm water, then add yeast and let them disperse. When the foam begins to form, the sponge is ready.
Mix the remaining flour with salt in a deep bowl. For this we use an ordinary whisk or a mixer with a nozzle in the form of a hook. Add the dissolved yeast to the flour.
We continue to stir the dough, gradually adding a few tablespoons of water to it. After the dough becomes homogeneous, and there is no water left at the edges of the bowl, stop stirring and let it brew for several minutes.
We continue to interfere with our dough. It is necessary that it becomes sticky and freely separated from the edges of the dishes. To do this, either add a little water or flour.
Having achieved the desired consistency, we do not stop, but knead for another 10-15 minutes (if you do it manually) and a few minutes (if you use a mixer). This is necessary in order for the necessary gluten to appear, and the ingredients mix well.
After that, a little sprinkle the dough with flour, cover with a dry kitchen towel and leave to rise in a warm place. After the volume of the dough increases approximately three times (as a rule, it takes about two hours), we manually crush it, cover the dishes with cling film and again let it rise. When the volume doubles, crush again and again leave to rise.
So, the most difficult and long stage of dough preparation is over, and you can proceed directly to the formation of our future bread. We divide the resulting dough into several parts, roll it into a long rectangle and turn it as tight as possible into a tube, the ends of which we pinch. We spread the loaves on a pre-greased with vegetable oil and a baking sheet lightly sprinkled with flour and let our bread product rise for the last time, leaving it for 40-50 minutes. Then we make a knife on the loaves of the notch and send the baking sheet to a preheated oven up to 230 degrees or a bread machine for 10 minutes. After which we lower the temperature to 170 degrees and bake another 20 minutes. Our bread baguette is ready! Serve it on the table as soon as it cools down a bit.