How to bake a french baguette at home

Can't imagine your morning coffee without a divinely fragrant French baguette with an appetizing crispy crust? To pamper yourself, it is not necessary to run to the supermarket or craft bakery every time.

Baguette can be baked and most. At the same time, it is not necessary to be a great cook, it is enough to have the right products at hand, to know the recipe and a few small secrets.

Ingredients

1. Wheat flour - 550 g
2. Water - 380 g
3. Dry yeast - 1 tsp.
4. Salt - 2 tsp.

Method of preparation

• To dry shiver "woke up" and earned, they need:
• dilute in warm water;
• add sugar;
• leave on 15 minutes in a warm place.
• If the opara has increased in volume, and bubbles have appeared on the surface, then it is time to add sifted flour and then salt in portions.
• When the dough becomes dense enough, you need to shift it to the working surface and knead on until it stops sticking to your hands.
• Finished dough should be covered and set aside for about a minute in a warm place for 30. During this time, the dough will increase about twice.
• Distance dough must be divided into four equal parts, from which to form baguettes. To do this, use different methods:
• the dough is swung into a rectangular layer, and then rolled into a roll;
• the layer is wrapped inside from opposite sides until the shape of the baguette is obtained;
• the necessary form is formed immediately.
• Baguettes are laid in a baking mold, pre-sprinkled with flour and left for 20 minutes in a warm place. After that, on the surface of baguettes do notches with a sharp knife.
• The baguettes are placed in an oven preheated to 240 – 250ºC and baked for 15 minutes, then the temperature is reduced to 220ºC and the bake is continued for 5 minutes.
• Readiness can be checked with a wooden skewer. It should be completely dry. This means that our French baguette is ready.

Little Secrets

And now a few tricks to make a perfect homemade baguette:

• The water in which the yeast is bred must be no higher than 30 – 32ºC. If it is hot, the yeast will die.
• Salt is added to flour or batter. Do not add salt to the dough.
• Baguette dough must be kneaded correctly. It is stretched and folded. Good kneading is easy to check. You need to lightly press the dough, if it quickly restores its shape, then - ready.
• When baking, a baking sheet with water is placed on the bottom of the oven to make the baguette crispy on the outside and soft on the inside.
• Ready baguettes need to sprinkle with water or cover with a wet towel and wait a few minutes.

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