Baguette is a traditional French bread characterized by a crispy crust and a pleasant aroma. This baking can be prepared at home using affordable products. In this article we will look at the basic ways of cooking baguette.
1
For the preparation of French bread are needed:
water;
salt;
sugar;
flour;
pressed yeast;
butter.
Preheat water to a temperature of 35 ° C. It should be slightly warm. Pass into the liquid slightly salt, sugar and stir. In this water, dissolve ¼ parts of a tower of yeast (25 g). Cover the liquid with a clean cloth and leave in a warm place for 20-30 minutes. On top of the water there should be a cap from foam. Stir the mixture and pour into it melted butter. Thin trickle, pouring liquid into flour, knead the dough. It must be elastic and soft.
2
For cooking 2 baguettes, prepare 2 cups of flour and one glass of water. Salt and sugar add to taste. On this amount of products, 25 g of yeast and 2 tablespoons of fused oil are sufficient. Divide the resulting comed on two parts and roll the harness from each piece. With a very sharp knife, make horizontal shallow cuts and leave products on the proofing for 40 minutes.
3
After the baguette rises, sprinkle its surface with cold water and place a sheet with the products in the oven. It is necessary to preheat the oven to 200-220 ° C. Cold water can be replaced with a mixture of yolk and vegetable oil. In this case, golden crust will appear on the surface of the bread. Remember, the baguette does not cut the knife, it is broken by hand and eat hot immediately after baking.
4
If you want to please the households with spicy French pastries, make cheese or garlic baguette. For cooking bread with cheese, knead the dough from yeast, sugar, flour and vegetable oil salts. The dough must be prepared by an inquiry. The more you smear the dough, the more bubbles in it will be. If you like airbake, try not to knead the dough for a long time. When it is ready, roll it into the reservoir, 1 cm thick. Stodit on a large grater solid, salted cheese. Roll into the roll and leave on bezzling for 30 minutes. After that, lubricate the surface of the product with an egg and sprinkle with grated cheese. Bake bread for 20-30 minutes in the oven. Cheese on top of the baguette will be shrouded, and inside the product will become liquid.
5
To prepare garlic baguette, knead the dough to the classic way and roll it into the layer. Stit on the grater of 5 garlic teeth and mix it with chopped greens and butter. Save the refueling and lubricate the test sheet it. Roll it into the roll and let go. Bake in the furnace to a golden crust. Finished baguette pull out an oven and lubricate it with a garlic dressing. Sweet the surface or add salt at the cooking stage.
Remember, the surface of the sheet does not need to lubricate anything, it is enough to trigge it with flour. If you want the bread to be crispy, use cold water to lubricate the product, and not an egg, or 5 minutes before the end of the preparation, increase the temperature in the furnace for 30s.
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