Recipes

Baguettes

Baguettes

Ingridients

Batter
20 g.
250 ml
150 g.
Dough
3,5-4 glass
280 ml
1 spoon
1 spoon

Ingridients

Batter
fresh yeasts
20 g.
water
250 ml
flour
150 g.
sugar
Dough
dough
flour
3,5-4 glass
water
280 ml
salt
1 spoon
honey
1 spoon

Baguettes

The recipe is by Ann from forum SAY-7

Preparation
At first prepare batter. Dissolve yeast in warm water, add sugar and flour, stir it, cover and put in warm place for fermentation at keast for 1-1,5 hour. Mine raised in an hour.

Baguettes

Then pour water in raised batter, add salt and honey. Adding sifted flour knead smooth dough.
Grease it with oil, shift in bowl, cover and put in warm place for 1-1.5 hour. Mine raised well in an hour.

Baguettes

Cover baking sheet with parchment, sprinkle it with flour.
Then shift dough on greased with oil table, knead and divide in 3 parts. Roll each (works well, if to stretch with hands) in rectangular layer.

Baguettes

Fold in half and then again in half. Shift baguette on baking sheet, form the rest. Let it rise for 35-40 min. Turn the oven on at 200 degrees.
Then make transverse cuts.

Baguettes

Put bread in warm oven. Bake till golden color.

Baguettes

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