Old dough baguettes

Category: Yeast bread
Old dough baguettes

Ingredients

Ripe dough
wheat flour 300gr
rye flour 30gr
water 330gr
fresh yeast 3,3
Old dough
wheat flour 75gr
water 75gr
fresh yeast 1,5
Main dough
ripe dough
old dough
wheat flour 600
water 330gr
fresh yeast 6.7gr
salt 20gr
liquid malt 1 st. l.
rye flour 70gr

Cooking method

  • Old dough
  • Mix all ingredients and refrigerate for at least 48 hours.
  • Ripe dough
  • Mix all ingredients and leave at room temperature for 2 hours. Then transfer to the refrigerator until evening
  • Main dough
  • Ripe dough, old dough combine, add the ingredients of the main dough, except for salt, knead in the HP (or food processor) for 15 minutes. Then add salt and knead for another 3 minutes. Then put in a container and put in the refrigerator until the next morning.
  • After this time, put the dough on the table, divide into parts (while not forgetting to separate 150g for the next baking), each about 270-280g., Roll into a roll (cylinder), let stand at room temperature for 30 minutes.
    Old dough baguettes
  • Then form a baguette-shaped dough from each roll. Proof in linen for 30 minutes, seam up.
    Old dough baguettes
  • Then transfer to the baguette holder, seam down, make 4 cuts.
  • Bake in an oven preheated to 230C for 25 minutes. The first 10 with steam. Then release the steam and continue baking.
  • Cool the finished baguettes.
  • Old dough baguettesOld dough baguettes

The dish is designed for

6 items

julifera
Natalie - awesome baguettes
According to this technology, they should have a pronounced, rich bread aroma
lu_estrada
Natalka, what beautiful baguettes!
kisuri
Hurrah! New baguettes! Handsome men, you can clearly hear how they crunch!
I don't have time to follow you! While bookmarked with previous ...
Albina
OTPAD baguettes Especially with rye flour. I'll have to try it. Is it necessary to use a baguette holder when baking? I just rarely bake them, is it worth buying a runner
echeva
Natalia! so much fuss with these baguettes, eh ..... (I'm primarily talking about the time period), but I have to tinker, I look forward to the result! I'm getting started!
MariS
I just want to tear off a piece ... and with milk !!!
And just to chew very tasty! Thank you for such beauty, Natasha!
Twist
Natasha, one more baguettes, and how handsome!
echeva
Natasha, starting the preparation of the old dough, I thought, what if instead of the old dough (75 g of flour, 75 g of water, 1.5 g of yeast) I take a ferment of 100% hydration? It seemed to me - quite interchangeable? How do you think?
Natali06
Good morning everyone! Sorry for the silence, I was leaving for one day.
julifera, lu_estrada, Irishka kisuri, Albina, echeva, MariS, Marishenka,, girls, thanks for the kind words and praise for these baguettes !.
Albina, it is possible without a baguette holder, but a perforated sheet is very desirable.
Quote: kisuri

Handsome men, you can clearly hear how they crunch!
:
Irish, I'll upset you a little, they are completely different from the previous baguettes, Marisha MariS correctly noticed, they are chewy, with the same crust. But no less tasty And most importantly, the next day, in the evening, exactly the same soft as they were
Quote: echeva

Natalia! so much fuss with these baguettes, eh ..... (I'm primarily talking about the time period), but I have to tinker, I look forward to the result! I'm getting started!
Zhenechka, I used to, oh, how I was afraid of a long fuss, but now I can't tear myself away from it
But in leaven, I don't understand a thing.Already 100 times I promised myself that I would start, but things are still there
Albina
Does the old dough grow in the cold? And ripe and old are 2 doughs
Natali06
Quote: Albina

Does the old dough grow in the cold?

Increases if fresh, and if from the previous one, then not very much.
Quote: Albina

And ripe and old are 2 doughs
Albina, yes, these are two different tests. We keep the old in the refrigerator for a long time, and use it for new baking.
notka_notka
Thank you very much for the recipe. These are my first baguettes. The appearance, of course, is not very good - the cuts were hard to give and the flour at the last proofing was too much. But what aoooooo delicious crumb! It tastes a little like Uzbek lavash. Is that how it should be?
Old dough baguettes Old dough baguettes Old dough baguettes

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