French baguette

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Preparation

1 kg semi-white flour
680 ml water
14 g dry yeast
24 g fine salt
Put the flour, water and yeast in a mixing bowl and mix on level 1 for 10 minutes. Add the salt and knead on level 2 for 5 minutes.
Put the dough in a large, high-sided mixing bowl and allow to proof at room temperature for 3 hours.
将发酵桶预加热 热风+清蒸 到 230°C
Turn the dough out onto a floured work surface and divide into 6 portions. Without kneading, gently flatten each portion, working from the edges of the dough, pull the dough out to stretch it and then fold back over toward the middle. Press the ends of the dough together well. Roll each portion into a sausage shape, form into baguettes, then place on the 2 baking trays and dust with a little flour. Allow to proof at room temperature for 30 minutes. If required, score the baguettes before baking.
Put the baking trays into the preheated cooking space. Bake. After 1½ minutes, switch off the steam.
放入糕点
在 热风+清蒸 期间为 230 20 分钟°C

2 baking trays

数量 食材
680 ml water
14 g dry yeast
24 g fine salt
1 kg semi-white flour

客户评价 (1)

  • Liliane S.

    客户评论 德语

    Französisches Baguette

    2020年4月10日

    Momentan mein Lieblings Brotrezept Einzig nehme ich etwas weniger Wasser. Einfach herzustellen, guter Beschrieb, wunderbares Brot.

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