2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bread in France is placed on a pedestal. And there is a reason. French master chefs have invented the technology for making perhaps the most delicious bread - baguettes.
The baguette is long and thin. Its length can reach a meter, if there is a place to bake. Its crust is crispy. There are many technologies by which they can be prepared. It takes two days to prepare them. The main point for everyone is the choice of flour. It must be high in protein, from which gluten can develop and bread can be tough.
It must be handled with care, as the air in the gluten must remain after the gluten has risen and risen. The long fermentation that the dough needs develops more flavor in it. The crispy crust is obtained as a result of most of the moisture in the oven, which is important at the very beginning of baking.
IN the day of French bread let us offer you the best recipes for baguettes.
Classic French bread baguettes
Necessary products: 680 g flour, 2 tsp. salt, 7 g of dry bread yeast, 460 ml of lukewarm water
Method of preparation: All products are mixed in a large bowl. Stir with a wooden spoon until a dough is formed, which is left uncovered for 5 minutes. Then knead for another 3 minutes and if necessary add more flour. The resulting dough should be soft, smooth and elastic.
A ball is formed from the dough, which is placed in a lightly oiled bowl. It is covered with foil and left in the refrigerator overnight. It can stay there for up to 4 days.
The next day, the dough is removed from the refrigerator and formed into baguettes. It is good for the amount of dough for one baguette to take into account the size of the pan in which it will be baked. For an average baguette with a length of 38 cm, about 280 g of dough is needed.
The dough is handled carefully to keep as much air in it as possible. Divide the dough into four. Each part is formed separately. This is done by forming a rectangle from it, pressing lightly with your palms. It turns from one end lengthwise. The twisted edge is lightly pressed against the base so that it sticks. This is how the whole dough is rolled up, and after each turn the resulting end is pressed against the base.
When you reach the other end of the rectangle, press the dough with your fingers so that it sticks. Allow 5-10 minutes to complete. When it relaxes, it begins to rotate with the palms of both hands in a forward-backward direction, and at the same time with the rotating movements the hands move with very light pressure from the middle to the ends of the the baguette. This is done to reach the desired length and so that the dough can be leveled.
Shaped baguettes place on a floured cloth and leave to rise at room temperature for about 1 hour and 30 minutes or until almost doubling in volume. Then carefully transfer to a pan sprinkled with cornmeal, wholemeal flour or bran. Before baking, each baguette is cut on the surface in several places with a sharp knife.
Baguettes are baked in a preheated oven at maximum temperature. Put a bowl of hot water in it or put a few ice cubes on the bottom. The temperature is reduced to 230 ° C. The baguettes are ready in 12 minutes. For more even baking, the pan can be turned 180 degrees and the baguettes are baked for another 20-25 minutes or until the crust becomes golden and the bread sounds hollow when tapped on the underside. The total baking time is about 35 minutes. For crispier baguette crust can be left for another 5 minutes in the switched off oven after the baking time has elapsed. Once ready, cool on a wire rack for a minimum of 45 minutes.
French country bread
Another typically French bread is a French country bread. It also enjoys a crispy crust and unique taste.
Necessary products
About the leaven: 50 g / ½ h.h. wholemeal flour, 3 tbsp.lukewarm water
For the first mixing: 4 tbsp. hot water, 75 g / ¾ tsp. full grain flower
For the second mixing: 120 ml / ½ tsp. warm water, 120 g / 1 tsp. white flour, 25 g / ¼ tsp. full grain flower
For the dough: 150 - 180 ml of lukewarm water, 350 g / 3 tsp. white flour, 10 ml / 2 tsp. sol
Method of preparation: Put the flour in a small bowl. Add the water and mix for 2-3 minutes. The resulting dough is placed in a bowl, which is covered with foil and left in a warm place for 2 days.
Remove the crust from the remaining dough and take 2 tbsp. from the inside. Place in a large bowl and mix with the water for the first mixing. Gradually add the remaining flour and knead for 2-3 minutes. The result is covered with foil and left warm for 24 hours.
Remove the crust from the remaining dough and mix with the water for the second mixing. Add the flour little by little to make a firm dough. The resulting dough is covered with greased foil and left for 10 hours in the heat until it doubles in volume.
Add the water for the dough to the risen mass in the bowl. Add the flour and knead on a floured surface for about 5 minutes. Cover again with oiled foil and leave in a warm place for 1 hour - 2 hours, until it doubles in volume.
The dough is formed into a ball. The bowl is covered with a clean linen or cotton cloth, lightly sprinkled with flour. The dough rises in it for the last time. Cover with the familiar foil and leave for about 2-3 hours.
The already risen dough is turned over on a baking tray. Sprinkle with flour, cut with a sharp knife into a square and bake in a preheated oven at 230 ° C for about 30-35 minutes.
And to have yours traditional French bread company, look at these recipes for French pâtés, which are prepared in minutes. See also how to prepare the relatives of the baguette - bagels. The Italian white bread, without which the Botusha sandwich - the chabata, does not pass, is also terribly tasty and ideal for different occasions.
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