A French white baguette with an amazing crispy crust is one of the products that the national culinary tradition is proud of. For baking French baguette does not require any exotic products, everything is available.
Tell you how you can bake French bread baguette.
Of course, the main thing is to find quality flour.
French bread on a leaven ferment in the oven - recipe
Ingredients:
- fine wheat flour - about 500 g;
- dry yeast - 10 g (or 20-25 g of pressed);
- sugar-2 teaspoons;
- salt - 2 teaspoons;
- warm water - 400 ml;
- butter natural - 1-2 tbsp. spoons.
Preparation
Pour a little warm water into the pan (up to 40 ° C), add the yeast, add sugar and a few spoons of flour (2-4). All carefully mix, cover with a linen napkin and leave for 15-20 minutes until the white foam on the surface. Now add the remaining water and salt to the spoon and sprinkle the flour (sifted). Add the melted but not hot butter and knead the dough, it should turn out to be elastic. We form long narrow sausage-like rolls from the dough and put them on a greased baking sheet (it will be even better to cover it with oiled baking paper). On each future roll, we make a few oblique parallel incisions with a sharp knife. Lightly pour the rolls with flour and leave to stand in a warm place for 30 minutes.
Bake in the oven, heated to 200-220 ° C. At the bottom of the oven's working chamber there should be a flat container with water - to form steam. We bake baguettes for 10 minutes, then we remove the container with water and bake until a beautiful ruddy crust with a golden hue is formed. Before eating bread should be a little cool - there is hot bread is not at all useful. Of course, the baguette is good for sandwiches, but it is better to break it with your hands (the French usually do so).
In the northern regions of France, traditionally bake not only white wheat bread, but also rye.
French rustic rye bread - recipe
Ingredients:
- rye flour - about 2 glasses;
- wheat flour - about 2 cups;
- dry yeast - 2-3 tsp (or pressed - 2-3 times more);
- granulated sugar - 1 tbsp. a spoon;
- butter natural - about 20-25 g;
- salt -1 pinch;
- water - about 300-350 ml.
Preparation
We mix rye flour with wheat flour and sift into a bowl with a slide. Let's make a deepening, add salt, sugar and yeast. We mix and introduce melted, but not hot oil. Gradually pouring warm water, knead the dough. Vigorously vymeshivaem-stir it for 8-10 minutes. Roll the dough into a bowl, put it in a bowl, cover with a linen napkin and put in a warm place for 20-40 minutes. When the dough has approached and increased in volume, let's double it lightly, let's mix and form the loaf (or loaves). Lay the loaf on the baking sheet (it should be oiled or covered with oiled baking paper). Lightly sprinkle bread (just so correctly speak Russian) with flour and leave to stand for 20-30 minutes. Bake bread in the oven until cooked at a temperature of about 200 ° C.
Before cutting, we cool.
Alternatively, you can bake not loaves, but round loaves or bake bread in medium-high forms (especially
At present, such a useful device as a home bakery becomes more and more popular. The above mentioned recipes for baking French bread are suitable for the bread maker, of course, we must observe the proportions with the calculation for the device of a particular device. The optimal baking mode you choose, following the instructions to your particular bread maker.
The general recommendation: do not put the finished bread on the table upside down, this custom is associated with the most ancient solar myths.