French baguettes (oven)

French baguettes (oven)

Category: Yeast bread

Ingredients
Opara
room temperature water	85g
dry yeast	2/3 tsp
Wheat flour	100g
dough
all dough
room temperature water	100g
dry yeast	1/4 tsp
Wheat flour	160g
corn flour	20g
sea ​​salt	3d

Cooking method

• For the dough, mix all the ingredients, the dough should be thick, like for pancakes, cover the bowl and leave at room temperature for 8-10 hours, if you make the dough in the morning, then by evening it will be ready.
• For the dough, I put everything in HP, on the * dough for dumplings * mode, kneaded for 3 minutes and left to stand for 20 minutes, then knead for 10-12 minutes in this mode. The dough will stick slightly, but that's right. Put the dough in a greased bowl and let stand for 1.5-2 hours, it will double in size and may bubble in large bubbles.
• Put the dough on a slightly floured table, divide into 2 parts and form baguettes, they should turn out to be thin and long. Then I folded out of a silicone mat like a baguette holder and put our baguettes in it, sprinkled it with a little flour, wrapped it in a large plastic bag and put it in the refrigerator overnight.
• In the morning I turned on the oven at 230 ° C, since I do not have a baking stone, then I turn one baking sheet upside down, took out the baguettes, they increased well, made one cut along the length, I didn’t come out very well with a knife, and I adjusted for this scissors, and comes out conveniently and beautifully.
• 
• There is no need to take out the baguettes before you turn on the oven, they crawled out a little for me and therefore the beautiful cuts disappeared, and the second time I did not particularly warm them at room temperature.
• I baked for 15 minutes, they were slightly browned, on the same rug that I stood in the refrigerator, I tried to stand and bake them on baking paper, they stuck tightly, the paper was taken out of my mouth, but the rug was wonderful.
• 

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I will definitely try, I am interested in the recipe)

The incision should be made with a dry bread knife. Or with a wet razor blade.

That's just where to get corn flour, and, they write, it loses its useful properties within a few hours after grinding .. here's a hitch

in the suburbs of Moscow, you can buy corn flour without problems, if you have a platypus store, then it is definitely sold there, but in general, for me, it gives a yellowish color to the crumb, I tried to replace it with semolina, it also worked out well (I bought it in Stockman), but if you replace wheat at all, I think it will not be worse

I kneaded the dough, I'm looking forward to the evening. I have never cooked baguettes with the sponge method and with corn flour, the result is very interesting. Usually I used the recipe that was written for the French bread in the instructions for the bread maker.

if you have a platypus shop,

: nea: Utkonos and other grocery stores, we do not yet have an Internet service. this is very depressing.
But yesterday I burned a Chinese coffee grinder and "rubbed" a sufficient amount of almost flour from corn grits.

The baguettes turned out to be great, the only thing, I still boiled the corn with boiling water and let it cool, then rubbed it through a sieve.
I just make corn-wheat bread this way, but I didn't "extract" flour

Everyone who has tried it really likes

Thanks for the recipe!

Bon Appetit everyone!!!

Elena, the dough is wandering. But, I’m thinking: maybe you should grease the baguettes with yolk before baking? My oven is very simple, it only fries from the bottom.Therefore, if there is no butter or little / no sugar in the recipe, the bread crust turns out to be pale.
You, as I understand it, did not grease the baguettes in your recipe before baking? You have a very beautiful golden crust.

maybe you should grease the baguettes with yolk before baking?

A golden crust can be obtained by spraying baked rolls with water and placing them back in the oven for 3-5 minutes.
in ANY oven.
And the baguettes can, of course, be greased with anything. only this is no longer a baguette.

In order for the cuts to open well, it is necessary to thoroughly moisten the blanks before planting in the oven, just try to prevent water (milk, sour cream, etc.) from getting into the cut itself.

I didn't grease the baguettes with anything, although I think if sprinkling with water will not be worse, if I spray it, then only before putting it in the oven, and a beautiful crust is from the remnants of flour on top, since we sprinkle it with flour before put it in the refrigerator, and in the cold it kind of damp and lies on the baguettes in lumps

Prepared early in the morning. It turned out two golden baguettes, very tasty. Mom took one to work, the second disappeared after breakfast. Next time I want to put in more corn flour. The taste is very pleasant. Air baguettes.