One of the things I like the most and relaxes me is to knead by hand, every weekend I dedicate it to make bread for the rest of the week. The fact of mixing the ingredients manually and forming the pieces and then seeing how they become pieces of bread is something wonderful. This recipe is from the month of June, it wasn very hot yet and kneaded well. I put the homemade baguette recipe made with tritordeum flour and mother mass.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Acompassed | 🤯 Medium |
| Ingredients to make baguette with mother dough: |
| 400 grams of tritordeum flour 80 grams of mothers dough 9 grams of salt 240 milliliters of water (1 cup) 2 grams of dry bakery yeast |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make baguette with mother dough:
1. If you do not have a mother dough you can make a preferred with 40 g of flour and 40 ml of water and 2 g of dry yeast, mix well and let it increase in volume in a temperate site. In a bowl put the flour and make a crown leaving a hole in the center, incorporate salt and yeast. See little by little the water slowly mixing the flour, so that everything is well incorporated, and let stand about 20 minutes at room temperature from 22º to 24º. Do not add the water at once.
2. Knead well until you get an elastic and fine dough. You can make 3 short kneaded 3 or 4 minutes with rest in the 10 -minute fridge. He rests in block for 2 hours in a cool place, in the middle of the fermentation bends the dough. I have divided the dough into 3 to form 3 baguettes. Shape the bread.
3. Let the baguettes ferment for an hour or until they bend volume. Preheat the oven at 250ºC. Then, put the bars in the oven at 250ºC with steam for 10 minutes. Lower the temperature to 200ºC and let them have just done. When you see that they are already, leave the bars in a rack until they are very cold. Once cold you can cut them and start eating. I hope you like and take advantage. If you liked this recipe, visit my blog target = _blank rel = NOFOLWConlaneveravacia.
