Epi baguettes (Richard Bertinet)

Category: Yeast bread
Epi baguettes (Richard Bertinet)

Ingredients

wheat flour 500 g
fresh yeast 10 g
water 350 ml
salt 1.5 h l

Cooking method

  • Spike-shaped baguettes can be found in any French bakery. The French love them for their more tender and crispy crust than in traditional baguettes. The Épi is usually placed in the middle of the table so that everyone can crunch off a grain for themselves.
  • 1. Using your fingertips, rub the yeast into the flour until fine crumbs are formed. Add salt, pour in water, stir until smooth and leave the dough for five minutes. Place the dough on a work surface and start kneading:
  • - put your palms under the dough on both sides, holding it on top with your thumbs;
  • - unfold the dough in the air and swing it down onto the work surface;
  • - pull the side of the dough closest to you towards you and up;
  • - fold in half away from you - so as to capture more air; while continuing to stretch the dough along and on the sides.
  • Epi baguettes (Richard Bertinet)

The dish is designed for

4 things

Time for preparing:

about 2.5 hours

Cooking program:

oven

National cuisine

french

Note

The result is airy baguettes with a thin crispy crust. In my oven, four baguettes of this shape do not fit, baking on two levels in it is problematic. Therefore, I make two spike-shaped baguettes and two traditional shapes.
The dough for these baguettes can be kneaded in a food processor, bread maker, or mixer. But in this case, use no more than 300-320 ml of water.
Richard Bertinet has different baguette recipes. I liked this one for its simplicity and impressive result.
Cook with love and bon appetit!

Omela
Marish, what a beauty!!! Taking off my hat!!!!
Twist
Ksyushenka, thank you, dear!
Joy
Marinawhat a beautiful crumb the baguette has ... And the baguette itself is good, and the design of the recipe is super.
Inusya
Virgo, explain to me how you create this vapor? And then I'm like that fool with a stupa with this new super-spirit.
What - just sprinkle from the bullet and that's it? Does this really affect the result? And what about the temperature inside, etozh I open it, pshiknu - but this opening will not affect the dough? If the recipe says - with steam for the first 5 minutes, then how often should you spray?, Or once (but a lot) And what is there with 230 or higher? gives some sense, does it probably evaporate instantly?
... Well, just don't laugh out loud, I also want something like yours ...
Sonadora
Marishwhat a smart girl you are! The baguettes are wonderful!

Inus, preheat the oven with a baking sheet (lower level). When you put the bread in the oven (upper levels), pour a cup of boiling water onto a baking sheet and immediately close the oven.
Omela
Quote: Sonadora

then pour a cup of boiling water onto a baking sheet and immediately close the oven.
Girls, I don't remember what topic, but it has already been discussed how to bake with steam correctly. For ovens it is better not to pour or splash !!! And preheat the oven with a bowl of water. Some people also put a towel in the water to boost the steam.
Sonadora
Quote: Omela

it is better not to pour or splash !!! And preheat the oven with a bowl of water.
My mother always did that. I also read at the carina-forum that you can put several (2-3) ice cubes on the bottom of the oven.
Omela
I read about ice in many places.
Twist
Marmsha, Manechka, Inusya, Thanks for the kind words!
Inusya, I tried all the methods mentioned above. The result that I like the most is (for wheat-rye and whole-grain bread) with a container preheated together with the oven for boiling water to be thrown out immediately after planting the bread. As Manechka writes.And a pulverizer for some bread recipes of their premium flour.
The second method is recommended by Bertine, he uses it for all recipes where baked goods are made with steam.
Gasha
Marish, gorgeous baguettes !!!
Twist
Gashenka, thank you very much!
Gallka
The won must be small you think that if I don't have an oven, then mine are not destined to taste delicious buns, but I will have 8 of them.
Epi baguettes (Richard Bertinet)
I won't show you the second tray because I cut it on the table, and then carried it to the baking sheet - no one told me that it was necessary to cut it already on the baking sheet
Twist
Gallka-Allochkayou have adorable mini baguettes.
Incidentally, in this recipe Bertine suggests making either four or eight small baguettes. That is, for one bite
Did you bake it in a bread maker?
Gallka
Yes, in a bread maker. This is a semi-finished product. Lately, as I bake, there is definitely someone at home, and therefore the photo of the finished product is no longer destiny. Therefore, I decided that now I will shoot at the stage of forming, otherwise I want to report, and not with what. Ito - I'm around the test with a camera, and the husband with the baby around me with admiration: "how pretty!"read: "soon enough?"
That's interesting, from the same dough you bungle a whole loaf per kilogram - they will eat for two days, and from the same dough you chop up two kilograms of little things - they don't have time to cool down. Is it just me?
Twist
That's interesting, from the same dough you bungle a whole loaf per kilogram - they will eat for two days, and from the same dough you chop up two kilograms of little things - they don't have time to cool down. It's just me
I think not only. My not sweet buns are also eaten faster than regular bread
Arka
Marina, such beautiful baguettes turned out! And what a fluffy crumb !!!!!!!!!!!!!!!!!!!!!!
Twist
Arochka, thank you sun!

Where are you?
Arka
I was worn out at work, I didn't have the strength for anything!
Except your Sunday pancakes (bohemian)! But I did not make them in a sweet version. As it will be more time to tinker with the pictures, I will definitely bring them to Temka!
Twist

Except your Sunday pancakes (bohemian)! But I did not make them in a sweet version.
And I didn’t even think about the not sweet version. You are a fine fellow, you must definitely try!
GruSha
Mrina, very beautiful baguettes.
I saw - my oven is almost the same. How does she dry baked goods, if there is no sugar in the recipe, then it's a nightmare. I bought a stone - and it went
What about you?
Twist
GruSha, I cannot complain. The oven is working properly.
MariS
Marisha, and I am reporting to you!
The first time I used such a molding technique - my hands were not confidently cutting ... And this is what came of it:
Epi baguettes (Richard Bertinet)

It looks like a herringbone. I cut out a week or two, you see - it will work out.
But the taste and aroma are excellent! Thank you, Marishenka, I will bake more and more !!!
Twist
Marishahow cute they turned out!
The first time I used such a molding technique - my hands were cut with an unsteady movement ...
And the form is a real deal! I, too, are far from perfect, they turn out. Bertine always has a lot of liquid in the dough and it is not easy to mold bread from it, you need to adapt. The main thing is that you liked them!
Thank you very much for such a delicious photo! Pekies for health!
Lelka-Olya
AND I GOT ... SUPER CRUNCHES))))
Epi baguettes (Richard Bertinet)
Twist
Quote
AND I GOT IT ..
Olya, class! Pretty baguettes! And a crust Thank you very much for your trust in the recipe and the photo report!
Bake for health and eat with pleasure!
Liq
Marina, please tell me how to really knead Bertine's dough with 350 grams of water by hand.
I bake his white bread three times. Taste, everything suits. But the consistency I never managed to mix it without adding flour.
It even splashes when you throw it out of the bowl. Your video shows that you, too, at first have all your hands in the dough, but mine turns out just like oatmeal. Maybe it's the flour. What kind of flour do you take? And is it possible to reduce the amount of water?
Galleon-6
Albina
An interesting baguette in the shape of an ear. I am taking it into service.First, I'll master the baguettes, or maybe, for a change, I will immediately make an ear of wheat every other time, if I remember.
Twistthanks for the recipe
Lenok0302
Twist, wonderful baguettes turned out.

Epi baguettes (Richard Bertinet)

Epi baguettes (Richard Bertinet)

Rottis
Marina, thanks for the recipe!

Very soulful baguettes turned out! though with "cutting" did not bother) did not affect the taste)

Epi baguettes (Richard Bertinet)

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