Name: Baguette with variations
Prep time: 2 h
Cook time: 2 h
Yield: 6
Ingredients: Dry yeast - 3 Tsp; Water - 375 Ml; Flour - 500 gram; Salt - 2 Tsp

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Baguette with variations

1. Dry yeast - 3 Tsp

2. Water - 375 Ml

3. Flour - 500 gram

4. Salt - 2 Tsp

How to cook deliciously - Baguette with variations

1. Stage

Ingredients.

2. Stage

Pour the yeast into 300 ml of water, let stand for 5 minutes and stir. Sift the flour and mix with salt. Make a "well" in the flour and pour the water and yeast into it. Use a wooden spoon and knead the flour into the water to make a thick paste. Cover the bowl with a towel and leave for 20 minutes.

1. Stage. Baguette with variations: Pour the yeast into 300 ml of water, let stand for 5 minutes and stir. Sift the flour and mix with salt. Make a

3. Stage

Stir in the pasta and the rest of the flour. Add the remaining water as needed, one spoonful at a time. (I usually don't need more than 2 spoonfuls, but it depends on the flour). Knead the dough for about 10 minutes, it should become soft and elastic. It is better not to add more flour. Remove the ready dough to a clean bowl, cover with a towel and leave to rise for an hour and a half. The dough should double in size.

1. Stage. Baguette with variations: Stir in the pasta and the rest of the flour. Add the remaining water as needed, one spoonful at a time. (I usually don't need more than 2 spoonfuls, but it depends on the flour). Knead the dough for about 10 minutes, it should become soft and elastic. It is better not to add more flour. Remove the ready dough to a clean bowl, cover with a towel and leave to rise for an hour and a half. The dough should double in size.

4. Stage

Knead the dough again and leave to rise for 45 minutes, knead again and leave covered to rise for another 45 minutes.

1. Stage. Baguette with variations: Knead the dough again and leave to rise for 45 minutes, knead again and leave covered to rise for another 45 minutes.

5. Stage

Divide the dough into two pieces and knead each piece into a rectangle. Roll up the rectangle and press the joints together. Roll out into a baguette about 30 cm long. Place on a floured baking sheet, cover with a towel and leave to rise for another hour. Make a few diagonal slits before baking. Bake in a 220C oven for 20-25 minutes. The baguette should turn golden in color, and there should be a "hollow" sound when tapping on the bottom crust. Cool on a rack.

1. Stage. Baguette with variations: Divide the dough into two pieces and knead each piece into a rectangle. Roll up the rectangle and press the joints together. Roll out into a baguette about 30 cm long. Place on a floured baking sheet, cover with a towel and leave to rise for another hour. Make a few diagonal slits before baking. Bake in a 220C oven for 20-25 minutes. The baguette should turn golden in color, and there should be a

6. Stage

4. Divide the dough into two parts and knead each part into a rectangle. Roll up the rectangle and pinch the joints together. Roll out into a baguette about 30 cm long. Place on a floured baking sheet, cover with a towel and leave to rise for another hour. Make a few diagonal cuts before baking. Bake in a preheated 220 C oven for 20-25 minutes. The baguette should turn golden and make a "hollow" sound when tapped on the bottom crust. Cool on a rack.

1. Stage. Baguette with variations: 4. Divide the dough into two parts and knead each part into a rectangle. Roll up the rectangle and pinch the joints together. Roll out into a baguette about 30 cm long. Place on a floured baking sheet, cover with a towel and leave to rise for another hour. Make a few diagonal cuts before baking. Bake in a preheated 220 C oven for 20-25 minutes. The baguette should turn golden and make a

7. Stage

To shape the rolls, divide each baguette into four pieces, form ovals and use the stalk of a wooden spoon to make hollows. Sprinkle the buns with flour to prevent the halves from sticking together. Cover and leave to rise for 45 minutes. Bake at 220°C for 20-25 minutes.