Baguette
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
"Bon appétit", says the Frenchman! And you inevitably get it when you think of these deliciously crispy sticks of white bread. With a delicious crust on the outside and airy softness on the inside, baguettes taste simply heavenly. Perhaps it is the versatility of this bread that makes it so popular far beyond France's borders. With creative toppings and a glass of wine - what more does the epicurean need? Are you one of them? Then grab the bowl and let the baking begin...
Zutaten für
For the dough
375
g
wheat flour, type 550
240
ml
water
15
g
salt
30
g
yeast, fresh
1
Tablespoon(s)
baking malt
Preparation
Prepare the baguettes
1
Dissolve the yeast in the water. Then immediately knead a dough with the remaining ingredients and let it rest for 20 minutes.
2
Divide the dough into pieces weighing approx. 200 grams. Now proceed as follows for each piece of dough:
On a well-floured work surface, carefully pull the dough into a square shape. Now fold one corner at a time towards the centre. Press down lightly and then leave to rest for 20 minutes. Repeat this entire step three times. Always pull the dough gently into shape, never knead or roll it out.
3
Pull the dough pieces into baguette length, roll them up gently from the long side and then let them rest again on the baguette mat until the rolls have risen nicely. Preheat the oven to 240°C fan oven.
4
Brush the baguettes with water, score them several times and then bake for 15 minutes.
5
Tip: To achieve ideal air circulation, place the baguette mat on a rack!
Zutaten für
For the dough
375
g
wheat flour, type 550
240
ml
water
15
g
salt
30
g
yeast, fresh
1
Tablespoon(s)
baking malt
