How to bake a real French bread - video recipes at home
French bread - it is nothing like an ordinary white baguette baked from white flour with a supple, fragrant golden crumb and a crispy crust. It is usually served for breakfast or for sandwiches at lunchtime to a vegetable salad. In this case, the French are not squeamish. In their opinion, the most delicious in a salad - the remains of the sauce, they collect a piece of baguette with empty plates. Some recognized that without this final notes of dinner for them ceases to be a real dinner, and turns into a boring meal.
To bake French bread, it is necessary to begin to have the most common yeast dough.
6 cups bread flour
1 tbsp. spoon of salt, sea better
2 hours. Spoons dry yeast
2 cups warm water
How to cook French bread:
- In a large bowl, combine 1/4 cup flour and 1/2 cup of water, so that you obtain an emulsion. Whisk the mass whisk, add yeast to it.
- Stir the resulting mixture, place it in a warm place. Once on the surface of the liquid will be small bubbles, you can proceed to the next step.
- In another bowl pour the flour and the rest of the salt, mix well with each other. Add to the resulting liquid mixture with yeast.
- With the help of a wooden spoon knead the dough. It should turn out not very steep, barely keep the shape and to keep up with the walls of the bowl.
- If the meal turned out to be too much, can add to the process of mixing a few tablespoons of water. Cover the bowl with foil or a clean towel and leave for 3-5 minutes.
- This is the time you need to gluten in the flour to absorb water and slightly swollen. You will find that the dough consistency is slightly changed, it has become even thicker.
- Remove the dough from the bowl, to shift on the table and bring to desired consistency. It should be thick enough to not stick to hands.
- When pressed it should be obtained adhesive pit. Knead the dough needed for a long time, not less than 10-15 minutes.
- It is therefore appropriate to entrust this process a food processor. Well, if that is in the economy there is no need to work hard. It is a thorough kneading will help to find future baguette crisp crust.
- working surface during the kneading can be slightly podpylyat flour as needed. Put the prepared dough in a large bowl or pan, pre-lubricated its walls vegetable oil, cover with foil or cloth, leave in a warm place until the dough does not rise until tripled.
- Coming up the dough lightly impurities to let the air out, give more time to come up to the increase in the amount of 2 times.
- The finished dough roll into tortillas, roll them into a long tube, put on a greased baking sheet and sprinkled with flour, cover with a damp towel product and leave for another hour, so that they have increased at least twice.
- Put on top of each baguette sharp knife diagonal strips depth of about 1 cm. Preheat oven to 190 ° C, bake for 20 minutes baguettes with steam function.
- if any of your oven is not available, can simply put a baking pan with water. Ready baguettes cool on a wire rack, and can bring to the table.