French baguettes from "old dough"

Category: Yeast bread
Kitchen: french
French baguettes from old dough

Ingredients

Wheat flour (I have a general purpose) 500g.
Dry instant yeast 2d.
Salt 10g.
Water 270g.

Cooking method

  • Mix flour, salt, yeast, add water and knead the dough. The dough comes out steep, but no water is needed.
  • French baguettes from old dough French baguettes from old dough
  • Form a ball out of the dough and place in a greased container, cover and leave for 12 hours at room temperature.
  • French baguettes from old dough French baguettes from old dough
  • Divide the matched dough into two parts, round and leave for 10 minutes.
  • Next, form a baguette from each piece. The formation technique can be viewed here:
  • French baguettes from old dough French baguettes from old dough French baguettes from old dough
  • Bake with steam on a stone in a preheated oven to 240 ° С for 10 minutes and without steam at 210 С for 15 minutes.
  • Cool on a wire rack.
  • French baguettes from old dough
  • French baguettes from old dough
  • I love "long" bread, and then there are baguettes !!! And the technology fits very well into my daily routine. In general, not bread is a dream !!!

Note

We already have similar runners HERE... But in this case, a slightly different cooking technology.
Mikhail's recipe (crucide), I saw in Nina's LiveJournal 🔗

olia312009
Well, I'll try right now. I haven't done this before
Omela
Olya, good luck!
Lyuba 1955
Omela , I am no longer surprised when I see your recipes - understandably. that there will be something amazing, but then I also wanted to reproduce it, say - "knead the dough" - is it just knead or just mix and what kind of bread tastes sour or not? Thank you
Omela
Lyuba, Thank you! Knead is to mix, yes. Since the dough is very steep, I first did it with knives in a food processor, and then on the table with my hands. The bread is not sour, the taste is "baguette".
Lyuba 1955
Mistletoe! Thank you for answering so quickly, we only have 22.37, went to put the dough
Omela
Lyuba, good luck! I hope you will like it.
Lyuba 1955
Everything, kneaded, tomorrow I will report
May @
So, sir, I don't have instant yeast, but how many live ones can I take?
Omela
Maina, gram 6, or even 5.
May @
Yeah,Mistletoe, thanks, the baguettes are too good, boom to try.
Omela
Quote: May @

boom to try.
kolenko
Ksyusha! buns - otpad !!!! And then - you love

Question. To defend those current grids? Or on them and the oven, put on a stone?
May @
Linen, on these nets and bake, they are metal and then from these holes pimples remain on the bottom.
kolenko
Yeah, there are some, I took from Lyulka. Once I baked on them, the dough, apparently, was of the wrong consistency, it was sold into dIrochki. I had to dance after baking in order to pick out the bars
Omela
Yes, Linen, and then put them right on the stone. Before putting the blanks, I greased them with oil. Picked out normally. Have you processed the form before using it? Lily says how.
Tata
Omela accept what is meant by "old dough"? Is it that it stood for 12 hours?
Omela
Tata, I accept.

Quote: Tata

Is it that it stood for 12 hours?
Yes exactly.
limon
korsar
🔗 Shaw writes that the video is not available ... Or is it me armless ...
olia312009
Well, what did not baguettes do in the morning, but bars, the crust is very tasty and the middle, too, I honestly did not expect.
I wanted to make a photo report, but I can't insert some pictures.
I would like to say that I made the dough in a bread maker,
I rolled the dough onto the workpiece using the city bun method, laid it out on a half of a towel, sprinkled well with flour, lifted the edges like a boat and pinned it with clothespins, it turned out to be a boat shape. Then she took off the clothespins and simply turned the blank onto a baking sheet, made sharp but not deep cuts with a blade and baked tempera 200 in the oven for 30 minutes.
Thanks to the author for the baguettes
If someone tells you how to insert a photo, I will post my bars
Kara
Olya, to insert a photo, you must first put it on some "picture" site, for example,
Then take the link from there and copy and paste it here
olia312009
thanks, I'll try right now
Light
Mistletochka, I don't have time to try one of your new recipes, when the next one will arrive right there!
An interesting way! I will definitely try! Thank you! And the baguette - bookmark!
Omela
Quote: korsar

🔗 Shaw writes that the video is not available ...
Yes, the video is missing. I'm trying to find something similar.
Omela
limon, Light, Thank you!
Olya, de photo ???
Omela
Found something similar with Anna:

Omela
I could not pass by:

Lyuba 1955
Here I am with my baguettes
French baguettes from old dough

Of course, I didn't shape it at all, I just stretched it out and rolled it up, next time I will definitely fix it, both the grandson and the husband liked the baguettes, they threw them with milk THANKS big, Omelochka !!!
Omela
Lyuba, glad that you and the family liked it. We have already cut off ours.
ka
And what does "bake in stone" mean?
Omela
ka, read about a baking stone HERE.
Lomarga
Quote: Omela

Yes, Linen, and then put them right on the stone. Before putting the blanks, I greased them with oil. Picked out normally. Have you processed the form before using it? Lily says how.
Thank you so much for the "convenient" recipe !!!! I just put the dough .... tomorrow I will bake !!!! ordered perforated baguette holders .... in the morning they promised to deliver !!!! Big request, weave with your nose, where it is written how to process the new form !!!! Thank you in advance!!!!
Omela
Lomarga , Thank you! If you have a baguette holder without Teflon coating, then:

1. Wash with detergent
2. Dry well for 10-15 minutes in the oven at 100 degrees.
3. Grease liberally with vegetable oil.
4. Bake in the oven for 10-15 minutes at 250-300 degrees.
5. After use, do not wash, but wipe with a damp cloth.

Lomarga
Quote: Omela

Lomarga , Thank you! If you have a baguette holder without Teflon coating, then:

1. Wash with detergent
2. Dry well for 10-15 minutes in the oven at 100 degrees.
3. Grease liberally with vegetable oil.
4. Bake in the oven for 10-15 minutes at 250-300 degrees.
5. After use, do not wash, but wipe with a damp cloth.
Thank you so much for your prompt reply !!!! And what kind of baguette case I will have is an interesting question ... I'll see tomorrow ... that's how inattentive I am ... I ordered and here... 🔗
Omela
You have a non-stick coating. No need to process. Just grease with oil
RICHes
cover and leave for 12 hours at room temperature "- it is cool in my kitchen, 20-22 degrees, as you think is suitable. And another question for instant yeast - is it dry, which are in bags?
Omela
Quote: RICHes

it's cool in my kitchen, about 20-22 degrees, whatever you think is fine.
RICHes , will do in any case, maybe you just have to add a little time (up to 2-4 hours). Look at the consistency of the dough. Do you have a transparent container to track the lift?

Quote: RICHes

instant yeast - is it dry, which is in sachets?
Instant are active, I have "Saf-Moment". In bags, there are also simple ones.
Lomarga
Quote: Omela

You have a non-stick coating. No need to process. Just grease with oil
Thank you, dear Omelochka! : drinks: Everything turned out great !!!! and baguettes and a baguette holder - just a fairy tale !!!! got great pleasure from the process !!!!!
Omela
Lomarga, Hurray !!
Lanna
Omela, thanks for such a wonderful recipe!
In the next topic, the girls were intrigued by the "ripe" dough - so I decided to try it!
It turned out very cool! Even my son (13 years old) approved today: "Finally, the real bread turned out!" Although with the previous breads as soon as not wise: and plums. butter and milk and eggs; but, look you, the child just likes to be on the water! I didn’t have time to take a photo, because four people could do it at once!
The only thing is that the top of the dough got windy during the day, although it was periodically moistened and oiled with oil. The dogs had to bake the pellets out of it. Maybe next time put in a bag? or is there no air access? You can poke holes ...
And I also kneaded such a steep dough for the first time, I was scared for the bread maker, it seemed that it cranked with great difficulty, even the motor smelled, although I compared the proportions according to the instructions, they described about the same dumplings dough, which means it should be designed for such a load.
By the way, this is only my 5th dough, and either I was lucky as a beginner, or Panasik forgives some shortcomings, but everything worked out, although I set everything on a timer, without presence; failed only one dough # 4 Sausages in dough, at least I set it during the day, I had to stir about ~ 100 grams of flour, it was liquid.
Once again, Grand Merci, and happy baking everyone!
Omela
Svetlana, glad you liked it! Why is your dough windy? : - \ What did you cover? Everything was fine in my plastic container. And KP would not torment with such a test. You can simply knead it with your hands or with knives in a combine.
Lanna
Yes, I didn’t think that he shouldn’t be in HP, then when she started to interfere, she was frightened. And I don't have a combine ... I really had to knead it with my hands, but I looked at the proportions - like a dumplings according to the instructions, so, I think, at the same time, the machine will pass the test drive until 14 days have passed since the purchase)
Covered with a towel, moistened periodically. Does your container seem to look like a package?
In general, I liked the dough very much, thanks! We will still bake, just put it either in a bag with holes, or in a container that is more hermetically sealed (for reliability, I will also put a wet rag under the lid.
And according to Misha-crucide, I still baked very healthy sourdough bread, he writes interestingly about bread, sometimes something unusual, in general it is interesting to read a man's view of bread)
Omela
I have a Tupper container with a lid. It has such windows - it is convenient to observe the dough. If you cover with a bag, then you do not need to make holes. It is more convenient to tighten even with food wrap.
Lanna
And how will it play? There is no oxygen access ...
Omela
Well, as not ... you do not pump out the air with a pump. I have a container for 4.3 liters. What's inside is enough.
Lanna
Thank you! It's just that I slowed down, I understood so that it would be in a bag and tightly. You just need to leave a place on it for air and you can even tie it.
They ask for an encore to repeat it, I'll put it on, but I'll try to hold it for a longer time, until the weekend, I still have to work up the taste, especially now it's cold, and if you put the dough on the windowsill, it will melt in a completely different way, it tastes different at low temperatures, it's me so I played with leaven before. While my starter culture hasn't grown yet, this will be a good substitute.
I hope this time there will be something left to photograph!
Omela
Lanna , good luck!
marinastom
Omela! EXELENT, MAGNIFICUE, well, there are also some epithets.
I baked your baguettes today. My husband came to dinner - these are baguettes, whole loaves of bread!
🔗
Alone, the poor fellow hung from the pond.
🔗

I'll add a cut in the evening, there is no time, I have to run to work.
Omela
Marinaworthy bars !!!!!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers