Thin French baguette in the oven - how to bake a baguette French at home, a step by step recipe photos

As in Russian cuisine there is an incredible number of varieties and recipes of traditional rye bread (Borodino, Darnitsa, Frontline, and so on. P.), And the French have long lost count of the species of their baguettes. Today we will prepare a real French baguette, which they gave the name of "Tourbillon" ( "Tourbillon"), ie Vortex. Why whirlwind, and then see for yourself. ???? Recipe with step by step to make a photo will help you properly prepare and thin French baguette at home.

The dough for this crunchy outside and tender inside baguette need enough butter. We need 200 ml of milk, 65 ml of water (for dough), 1 egg, 20 g of butter, 1 tbsp. l. sugar, 1 hr. l. salt 20 g fresh yeast or 2 hours. l. dry. When forming still need about 50 g butter, egg yolk and milk to wash and sesame seeds for sprinkling. As an option: you can replace butter with vegetable and sesame seeds instead take a poppy or sunflower seeds.

How to bake french baguette in the oven

Knead the dough for baguettes begin with, dissolve sugar and yeast in the water and give the resulting dough to come.

In hot milk to dissolve the butter. The flour is sieved and mixed with salt. When the milk has cooled, pour into a bowl of bread machine or in a large bowl (if you will knead by hand) and the brew egg. Mix the liquid portion, add flour and knead the dough by hand until smooth, or in the bread maker on Yeast dough mode.

The consistency svezhezameshannoe dough seems a little French baguette rather compact compared to conventional biscuit, but it must be so. Give him to step up and increase in volume.

On good yeast dough has grown even in two, and more than three times, is the key to the future grandeur and tenderness baguettes.

Good prominaetsya the dough and divide it into 2-3 pieces - the number of baguettes, which we plan to bake. Prepare melted or just softened butter and, accordingly, a brush or spatula.

Test Piece roll out into a thin layer of more or less rectangular shape of about 3-5 mm, it lubricates oil.

fold the dough seam side three times oiled inside.

Fold the folded paper in half - resulting stratification for baguette will be enough.

A parison puff wrap in foil and remove in the freezer for 10-15 minutes or half an hour in the refrigerator.

Chilled dough again, roll out into a thin layer and re-lubricated with oil.

to roll down the dough on the long side of the rectangle into a tight roll.

Rolls-baguettes spread on podpylenny flour parchment or a silicone mat.

Grease preform beaten egg or milk, a sharp knife an incision is made obliquely approximately half the thickness of the roll, sprinkle sesame. Contrary to the usual practice of lubrication and flouring we did before proofer, and not after, because the product will be coming up too soft, his knife would not cut and crush. Cover with a cloth and give the blank proofing for 30-35 minutes, until heated oven.

Bake about half an hour at a temperature of 180-200 degrees. At the bottom of the oven it is necessary to supply a wide heat-resistant bowl with boiling water, because the first 15 minutes to bake baguettes relies steam. Then remove the water and dopekayut already usual.

Prepared baguettes came gentle, airy inside, with a solid crispy outside.

This remarkably beautiful and tasty loaf should not be cut, and the breaking of incisions, to get a better look at the turn of the same "tourbillon" - a vortex, which gave the name of the original baking.