The most famous French bread is the baguette. It is baked from lean dough, often in the form of a long, thin loaf. Baguettes have a crispy crust and a porous, aromatic flesh. Traditional baguettes are kneaded with wheat flour, yeast, water and salt, but the rye baguette recipe is no less widespread.
French baguette: recipe with video
For a traditional baguette, you will need:
– 4 cups wheat flour; – 2 teaspoons of instant yeast; – 2 teaspoons of finely ground salt; – 1 ½ cups of warm water.
Sift 3 cups of wheat flour into the bowl of a food processor, add yeast and salt. Pour in warm water and use the hook-type attachment to start kneading the dough. Knead according to the 2-7-3 scheme, which means knead for 2 minutes, let the dough rest for 7 minutes, and then knead again for another 3 minutes. Minutes of “rest” allow the gluten to form in the dough and make it more elastic and soft.
If you are kneading the dough by hand, then knead for 6 minutes. Let the dough rest for the same 7 minutes and knead again for another 6 minutes.
Sift the remaining flour onto a work surface, put the dough out of the bowl and start kneading it by hand until you get a smooth, dense, satin mass that easily forms into a compact ball. Grease the ball with vegetable oil and place in a bowl, cover with cling film and place in a warm place for 1 ½ hour. The dough should double in volume. Squeeze the risen dough and shape into a ball again, divide it in half and form a large rectangle from one part. Fold its edges inward towards each other along the long side. Pinch the short edges and smooth the seam. Flip the baguette so that the sealed edges are at the bottom. Let the dough rise for 5 minutes. Cover with a damp linen towel and let sit for 30 minutes. Repeat the operations with the second half of the test. During this time, preheat the oven to 190 ° C. Make even cuts diagonally across the bread. Place the baguette on top of the baking stone. Open the oven, pour a glass of water into it and immediately put the bread to bake. Bake the baguette for 20-25 minutes. Let cool before slicing.
A baguette is an essential part of a French continental breakfast. It is served with butter and jam and eaten dipped in a cup of hot chocolate or coffee
To bake a rye baguette, take:
– 13 grams of dry yeast; – 600 ml of warm filtered water; – 650 grams of wheat flour; – 22 grams of salt; – 10 grams of sugar; – 200 grams of rye flour.
The indicated amount of ingredients is enough for 4 standard baguettes.
Pour 100 ml of warm water into a glass, add sugar and 2 grams of salt, sprinkle with yeast and wait until it swells. Add 100 grams of wheat flour and knead the sourdough. Cover it with cling film and leave at room temperature for 4-12 hours.
Sift the remaining wheat flour with rye, add the sourdough, 500 ml of warm water and the remaining yeast, Knead the dough. Knead the paddle with a combine with a nozzle for about 10 minutes, manually – twice as long. Add salt and knead for another 10 or 20 minutes. let the dough rest for 30 minutes. Divide into 4 parts, roll each into a rectangle, “fold” the long edges into a joint with a “book”, and “seal” the short ones. Let the baguettes rise and gently stretch them into long loaves. Leave it on for another hour. Dust the baguettes with flour and make diagonal cuts.
Heat the baking trays in an oven preheated to 250 ° C, place the baguettes with the seams down, reduce the heat in the oven to 200 ° C. Place the baguettes one at a time, pouring into the oven before serving in a glass of warm water. Bake for 20-25 minutes.