Homemade baguette recipe

If you do not know how to do baguette at home, do not worry, because this time I share with recipes this recipe for Baguette step by step. This crispy and rustic baguette dates back to the court of the Sun King in the France of the seventeenth century, where the town He only ate black bread and the kings were the only ones who could eat white and refined bread. This French bread is defined by having a crispy crust and a bored crumb. The size of this homemade bagguette was formerly larger, but at the end of 1920, a law prohibited bakers from working before 4 in the morning, so the result was to make some smaller and fine Problem to have the bread ready when you need less baked time.

Ingredients to make homemade baguette:

1. To prepare this homemade baguette recipe we will first shred the yeast in 150 ml of warm water, remove and let stand for 10 minutes.

Trick: Remember that it is very important that the water is only tempered.

2. Meanwhile, dilute the two teaspoons of salt in the remaining water (250 ml) and reserve.

3. Put the two types of sifted flour in a wide bowl. Make a hole in the center and incorporate diluted yeast and reserved salt water. With a wooden spoon stir in the center of the mixture and incorporate the flour little by little on the sides until all the flour is integrated.

4. When we already have a ball made of French baguette dough, cover with a damp cloth and let stand for 1 hour 30 minutes in a warm place.

5. After this time, flour a work surface, take out the dough from its container and knead for 10 minutes until it is firm and elastic. If you have a kitchen robot, put the kneading shovel and knead average power for 3- 4 minutes.

Trick: This dough is quite sticky, so you will have to have your hands also floured to be able to handle it well.

6. Once the homemade baguette kneaded, we put the spoonful of oil in a wide bowl, deposit the dough in it and turn it over so that it is permeated on all sides of oil. Then cover with a damp cloth and let another 30 minutes in a warm place.

7. past the rest time, crush the mass of the French baguette to remove the air, cut it into three equal portions and form a cylinder of about 30 or 40 cm long. Inhabiting a clean kitchen cloth and putting at the end of the end of the same one of the homemade baguettes, make a fold and put the second baguette, and make another fold and put the last baguette. Cover with a damp cloth everything and let stand 1 hour.

Trick: Photography will help you see how to make the folds in the kitchen cloth.

8. Preheat the oven at 220º C. Fort with sulphurized paper the baking sheet and carefully deposit the artisanal baguettes, one by one and slightly separated from each other. With a floured chuchillo to make some cuts above.

9. Put 100 ml of water in a small bowl with 1 teaspoon of salt. Remove. Plan the breads with this salty water and put the bathroom in the oven for about 15 minutes at 220º C.

10. five minutes after being the French bread in the oven, open the door, remove the tray a little and brush the homemade baguettes with salt water. Also spray the oven with water to create a little steam. Repeat the operation five minutes later. Fifteen fifteen minutes, reduce the temperature to 200º C and leave 5 more minutes until the baguettes are slightly brown.

11. These crispy baguettes are very delicious. It is preferable to eat them the same day of its elaboration, since the next day the French bread loses freshness. If you liked the homemade baguette recipe and the tests, you can send me the photo, it will make me very excited. If you want, you can visit my blog Target = _blank re = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU AND KNOW MY WORK. Thank you!

Trick: let the artisanal baguettes cool in a rack.