The famous French baguettes have actually been baked by bakers in Paris quite recently - since the 1920s. Their appearance is due to the fact that the authorities of Paris imposed a ban on the baker's working day beginning before 4 o'clock in the morning, and they had to invent a recipe for "quick" bread that could be baked by early breakfasts. In order to bake it in a shorter time, it was given a long, elongated shape. The length of the baguette reaches 65 centimeters, the width and height are 5-7 centimeters. You can also bake a baguette at home.
It is necessary
-
- Wheat flour - 500g,
- Water 350 ml,
- Dry yeast - 10 g,
- Granulated sugar 0.5 teaspoon,
- Salt - 10 g.
Instructions
Step 1
Boil water and cool to 40C. Pour 100 g of warm water into a deep bowl and dilute the sugar and yeast in it. Wait for the yeast to ferment and the mixture froths.
Step 2
Sift the flour directly into the bowl, sprinkle the flour with salt around the edges, and in the center, make a small indentation into which you pour the remaining water. Knead the dough well, it will take at least 10 minutes. When kneading, wrap the edges of the dough inward, in no case should it tear it.
Step 3
Put the resulting dense homogeneous mass in a saucepan, cover it with a wet towel and let stand in a warm place so that the dough fits well. In time it may take two hours.
Step 4
Divide the resulting dough into four pieces and form them into even sausages, slightly shorter than the baking sheet. Sprinkle a baking sheet with flour, put the baguettes on it, you can sprinkle the baguettes on top with flour, or slightly wet their surface and sprinkle it with sesame seeds. Let them distance 35-40 minutes.
Step 5
Preheat the oven to 200 ° C and, before putting a baking sheet with baguettes into it, sprinkle the inside with water from a spray bottle, then quickly put the baking sheet inside and close the oven. In order for the oven to have the required humidity, you can pre-place a container with water on its bottom, which can not be removed during baking.
Step 6
Mark the time and after 20-25 minutes, when the bread is browned, take it out, put it on a tray covered with a dry towel or wire rack. Sprinkle them with water on top, cover with a second towel and let them lie for 15 minutes.
