Chef channel «Food» told how to cook real French baguette!
How to prepare:
1. Prepare enzyme assays. Sift 318 g of flour. Pour 188 ml of cold water in a bowl kneading machine, diluted in water 3 g of fresh yeast with the help of the corolla, add flour and knead the dough for 10 minutes at minimum speed. Over time, 7 g of salt and knead for 5 minutes. Put the dough under the film and send in the refrigerator overnight.
2. Prepare the basic dough. Sift 553 g of flour. Pour 325 ml of cold water in a bowl, diluted in water 8 g of fresh yeast with the help of the corolla, add 70 grams of the enzyme test, add the flour and knead for 4 minutes at the minimum speed. After a time, switch the mode on medium speed and knead for 10 minutes. Add 11 grams of salt and continue kneading for another 5 minutes in the previous speed. Put the dough under the film and leave for 40 minutes.
3. Sprinkle a little flour the table, do obminku, weigh the dough, divide into equal number of blanks for baguettes and cover with foil. Sprinkle with rice flour table. Make obminku all the blanks: put your finger in the center of a piece of dough and folded the edge to it, forming a ball, send it again in the proofing.
4. Cover the pan with a towel and cotton liberally sprinkle with rice flour. From each workpiece form a tight roll: hands stretch a piece into a rectangle, bends over the edge, and then press down Bends — so a few times until a roll. We put a film on the proofing.
5. Roll out his hands rolls from the middle to the edges, giving the future a baguette desired size and shape. Spread on prepared baking, cover with a towel and leave for proofing.
6. In a cold oven set a bowl of boiling water, put the pan on it with baguettes and leave for 1 hour and 20 minutes — 1 hour 30 minutes later time, take out the pan and bowl and heats the oven to a temperature of 250 degrees.
7. Sprinkle with rice flour for baking special baguettes or conventional pan with parchment and pass on the workpiece. Sudden movements make cuts diagonally along the center or «herringbone».
8. In order to make for a baguette garlic stuffing, put a saucepan on the heat and pour a large amount of olive oil. In hot oil put garlic cloves, warms to brown and soft, spread on a cutting board, knife crushed into mush and finely cut up into. Evenly distributed within the layers of the preform dough when forming rolls or cuts to be laid before deliver baked.
9. Send baguettes in a well-heated oven and generously sprinkled it inside the top, bottom and sides with the spray. Bake 20-25 minutes, lay on the table.
Translated by site: wday.ru