busyfood.net – Baguettes



<img src="https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=45&#038;resize=620,413" srcset="https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=45&amp;resize=2400,1598 2400w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=45&amp;resize=1920,1278 1920w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=45&amp;resize=1440,959 1440w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=45&amp;resize=1200,799 1200w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=90&amp;resize=960,639 960w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=90&amp;resize=720,479 720w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=90&amp;resize=576,383 576w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=90&amp;resize=360,239 360w, https://images.immediate.co.uk/production/volatile/sites/2/2021/03/OLI-0421-KitchenTherapy-Baguettes_02789-acf77ab.jpg?quality=90&amp;resize=180,119 180w, " sizes="(max-width: 620px) 100vw, 620px" width="620" height="413" class="wp-image-123727 alignnone size-landscape_thumbnail" alt="Three baguettes on a surface with a knife" title="Baguette Recipe" /> <body><p><em>Try our perfect baguettes recipe then check out our <a href="https://www.olivemagazine.com/recipes/baking-and-desserts/easy-white-bread-loaf/">easy white bread loaf</a>, <a href="https://www.olivemagazine.com/recipes/baking-and-desserts/rye-bread/">rye bread</a> and <a href="https://www.olivemagazine.com/recipes/baking-and-desserts/step-by-step-guide-to-sourdough-part-1/">perfect sourdough recipe</a>.</em></p>
<hr><h3>Four easy steps to perfect baguettes:</h3>
<ol><li><strong>The key to crispness:</strong> Making an overnight poolish may seem like added hassle but, trust us, this is the secret to a thin, crisp crust and fluffy, light inside.</li>
<li><strong>Stretch out the dough:</strong> Occasionally stretching and folding the dough helps build strength, and evenly distributes the bubbles.</li>
<li><strong>Be patient:</strong> Try to wait until the baguettes are just warm, then tear open and spread with salted butter</li>
<li><strong>Get steamy:</strong> The steam created by the water in the oven tray stops the crust from forming too quickly, so the dough remains light and airy inside.</li>
</ol><hr><h3>Baguette recipe</h3></body>
<div class="template-article__recipe-key-data">
<ul class="recipe-key-data">
<li class="recipe-key-data__item servings">
<span class="recipe-key-data__text">10575</span>
</li>

<li class="recipe-key-data__item total_time">
<span class="recipe-key-data__key">Total time</span>
<span class="recipe-key-data__value">
1 hours 15 minutes </span>
</li>

<li class="recipe-key-data__item note">
<span class="recipe-key-data__key">Note</span>
<span class="recipe-key-data__value">+ Overnight fermenting + Proving</span>
</li>

<li class="recipe-key-data__item difficulty">
<span class="recipe-key-data__key">Difficulty</span>
<span class="recipe-key-data__value">A little effort</span>
</li>
</ul>
</div>

<div class="row">
<h3 class="template-article__ingredients-title">Ingredients</h3>
<h4></h4>

<ul class="list-group">
<li class="list-group__item">
strong white bred flour 150g </li>
<li class="list-group__item">
fast-action dried yeast ⅛ tsp or a large pinch </li>
<li class="list-group__item">
strong white bread flour 500g, plus extra for dusting </li>
<li class="list-group__item">
extra-virgin olive oil 2 tbsp, plus extra for the bowl </li>
<li class="list-group__item">
fast-action dried yeast ½ tsp </li>
</ul>
</div>

<div class="row">
<h3 class="post-method-steps__title section-heading-1">Method</h3>
<ul class="post-method-steps__collection">
<li class="post-method-steps__item">

<p class="post-method-steps__subheading heading-6">Step 1</p>
<div class="editor-content">
<p>The night before making the baguettes, make the poolish. Mix together the flour and yeast with 175ml of lukewarm water. Cover with a clean tea towel and leave overnight – the mixture should be very bubbly by the morning.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 2</p>
<div class="editor-content">
<p>The next day, make the dough. Tip the poolish, flour, olive oil, yeast, 2 tsp of fine sea salt and 225ml of lukewarm water into a stand mixer with the dough hook attached. Mix on low for 8-10 minutes or until the dough is smooth and combined. Alternatively, use clean, wet hands to stretch, pull and knead the dough for 10 minutes on a floured worksurface until you have a single stretchy piece.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 3</p>
<div class="editor-content">
<p>Tip the dough into a lightly oiled bowl, cover with a clean tea towel and leave to prove for 3-4 hours, stretching and folding it every 30 minutes for the first 2 hours – gently pull up one side of the dough using wet hands and fold it over the rest. Turn the bowl 90 degrees and repeat three times. It’s ready when it is really bubbly and has nearly doubled in size.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 4</p>
<div class="editor-content">
<p>Tip the dough out onto a worksurface and cut into six even pieces. Lightly flour the top of each piece and shape into tight rounds. Generously flour the top of each round and leave to rest for 15 minutes.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 5</p>
<div class="editor-content">
<p>Generously flour one or two large clean tea towels (you may need to use two if your baguettes are large) and lay on a baking sheet. Use a dough scraper or knife to flip the rounds of dough so the floured side is on the worksurface. Fold the bottom third of the dough up to the middle, then the top third down so you have a rough oval/rectangle shape. Use your hands to gently roll the oval into a baguette shape, roughly 15-18cm long. Crimp the edge of the tea towel and sit the baguette next to it, seam-side up. Crimp the tea towel again on the other side of the baguette so it’s supported on either side. This will help the baguette keep its shape. Continue with the remaining dough along the length of the towel. Leave to prove for 2 hours until puffy.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 6</p>
<div class="editor-content">
<p>Heat the oven to 240C/fan 220C/gas 9 for 45 minutes with a pizza or baking stone or large, heavy baking sheet on the middle shelf and a baking tray on the bottom shelf.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 7</p>
<div class="editor-content">
<p>Carefully lay the baguettes on the stone or baking sheet, seam-side down, leaving plenty of space around them. Use a lame, sharp knife or scissors to make two or three diagonal slashes down each baguette. Slide the stone or sheet back into the oven, then pour 500ml of warm water into the tray on the bottom shelf. Immediately shut the door. Bake for 20-25 minutes or until the baguettes are deep golden. Cool on wire racks.</p>
</div>
</li>
</ul>
</div>

<div class="row">
<div class="template-article__additional-info">
<h3><a href="https://www.olivemagazine.com/recipes/baking-and-desserts/best-ever-exciting-bread-recipes/">More fresh bread recipes</a></h3>
[image id="107851" size="landscape_thumbnail" align="none" title="Easy Bread Rolls Recipe" alt="Easy bread rolls" classes=""]
</div>
</div>

<div class="row">
<h2 class="section-heading-1">Nutritional data</h2>
<ul class="item-details-list">
<li class="item-details-list__item">
<span class="item-details-list__key">kcals</span>
<span class="item-details-list__value">433</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">fat</span>
<span class="item-details-list__value">5g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">saturates</span>
<span class="item-details-list__value">0.8g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">carbs</span>
<span class="item-details-list__value">81.8g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">sugars</span>
<span class="item-details-list__value">0.5g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">fibre</span>
<span class="item-details-list__value">3.6g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">protein</span>
<span class="item-details-list__value">13.7g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">salt</span>
<span class="item-details-list__value">1.6g</span>
</li>
</ul>
</div>



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