Royal Baguette 2013 Ridha Khadher

Category: Yeast bread
Royal Baguette 2013 Ridha Khadher

Ingredients

wheat flour 500g
ice water 340g
dry yeast 3d
salt 10g

Cooking method

  • Sacrebleu! The streets around Sacre Coeur can no longer claim to be the best baguette in town. For the first time in 6 years, the winner is not from Montmartre. The 14th arrondissement is the new home of the champion baguette made by the baker Ridh Khadher of Au Paradis du Gourmand.
  • Royal Baguette 2013 Ridha Khadher
  • # 187 - victorious baguette from baker Ridh Khadher
  • Recipe
  • Mix flour with ice water and let stand for 45 minutes (autolysis).
  • Then add salt, yeast and knead by hand for 8 minutes (I was too lazy and left this to the bread maker)).
  • Rest the dough for 20 minutes. Then * stretch-fold * 1 time. Then give the dough another rest for 20 minutes, and at the end again * stretch-fold * 1 time.
  • Then transfer the dough to the refrigerator and let it ripen for 24 hours.
  • After 24 hours, divide the dough into 200g pieces. each, tuck into a roll (cylinder), allow to acclimatize for 20 minutes.
  • Then form a baguette from each part, put on linen fabric, seam up. Proofing takes place within 30 minutes.
  • Meanwhile, preheat the oven to 250C.
  • Transfer the baguettes to a baguette bowl or baking sheet. Make cuts.
  • Bake for 20-25 minutes, first 10 minutes with steam.
  • Royal Baguette 2013 Ridha Khadher
  • Royal Baguette 2013 Ridha Khadher
  • A source:
  • And a little more about the competition-

The dish is designed for

4 things.

Cooking program:

oven

Note

The flour was taken by "Healthy Line". On the packaging of this flour it is written that the protein is 10.3. And on the manufacturer's website 12! and I believe in it more.

MariS
Well, no - it's beyond my strength to look at such beauty!
When did you manage to cook it? Natasha - beyond praise, well done!
Natali06
Thank you,Marishenka! Only the recipe is very simple, it doesn't even take time. It took longer to take pictures
notglass
Natalochka! Dear friend! How are you on time with your baguette! I'll mix this beauty right now! I just wanted to make your baguette with no flour, but he will wait. I want this! How I went to my favorite bread maker on time.
notglass
Only now my hands are itching to add manitoba to our flour. What do you think? Grams 20.
Twist
Natasha, the baguette is gorgeous!
Natali06
Quote: notglass

Only now my hands are itching to add manitoba to our flour. What do you think? Grams 20.
Who can forbid you, dear. Add, you will tell us what will come out.
I also really wanted to add my favorite, chickpea flour, but this flour (Healthy Liniya) is so good that my hand did not rise
Natali06
Marisha, thank you, my dear!
Kasanko
Quote: Natali06

... doesn't even take time ...
hmm, in principle it is ... tomorrow we will try to bungle, the baguette is really awesome thanks for the recipe
ang-kay
As always, everything is super!
Natali06
Kasanko, Angela, thanks girls for the kind words!
let's try to bungle
I will be glad if everything works out!
Vitalinka
Such a delicious crispy baguette! Bravo!!!
SanechkaA
credit bars, let's bake
Natali06
Vitalinka, Thank you!
with a crispy crust!
Ege well, a little fried the past was lighter.
SanechkaA
Natasha, do you think the first grade flour will turn out deliciously? I want to try baking on it ... or will I translate a product?
Natali06
Sanechka, Thank you!
let's go to the oven
You won't even have time to look back, not that you get tired!
Natali06
What do you think the first grade flour will make delicious?
To be honest, everywhere we write only the highest grade. So there is nothing to compare with
Try taking half of the recipe norm and look at the flour. If he takes water perfectly, then everything will work out. You can add a little chickpea.
SanechkaA
I'll try Natasha, thanks, I used to only use the first grade of bread and baked, but now there is 1 package without any use at all, so I decided to combine business with pleasure
dogsertan
Natasha, another masterpiece, just fabulous baguettes
Natali06
Oh, Seryozha, every time you confuse me Thank you for your kind feedback!

Quote: SanechkaA

try
San, I try everything. Because we take recipes from everywhere, so we have to adjust them to our flour.
Now we have very good flour. I think he will not give in to the road.
MariS
Natasha, tell us your professional secret: "How do you get such a crisp crust that you can feel the crunch even in the photo, and you can't take your eyes off the cuts ?!"
Is the baking sheet the same - perforated? Is he doing this?
In one recipe I read about French flour No. 55 ... Do you know anything about it?
lu_estrada
Natalochka, Happy New Year and new successes!
You brought us the most wonderful baguette, thank you, dear!
With flour in our dyarevna it is rather muddy, bread - and that's it, 4% protein. Add semolina or protein, your opinion, dear?
SanechkaA
that's it, the dough is in the refrigerator - it's resting I looked at the protein content in grade 1, the same 10%, now I will also bake at night
Natasha, how many bars did you get from a given amount of flour? did you pull them very long?
Scops owl
Natasha, the baguettes are wonderful. What kind of oven do you have, electric? It seems to me that I won't heat my gas so much I want just such a crust
Light
Noble baguettes!
Thank you! Definitely - bookmark!
... today I wanted to be lazy and do nothing. It doesn't seem to work! I'm going to knead baguettes ...
Natali06
Girls,Lyudmilochka, Larochka, Light, thank you very much for your kind words!
Quote: MariS

Natasha, tell us your professional secret: "How do you get such a crisp crust that you can feel the crunch even in the photo, and you can't take your eyes off the cuts ?!"
Is the baking sheet the same - perforated? Is he doing this?
In one recipe I read about French flour No. 55 ... Do you know anything about it?
Oh,Marish, you say too
professional
! Without a year a week to my professionalism!
I bake baguettes on a baguette holder. On the sheet it is not worse, but on the baguette holder they are completely round. And so, no difference.
and the incisions - you can't take your eyes off ?!
Well, I don't know for the cuts: girl_pardon: These are the results. The main thing in them, it seems to me, is that the dough does not stop. And do not be afraid to make them, and the cut should be carried out almost exactly, relative to the baguette. Is this a mystery
flour t No. 55 French
Marish, I saw more like t65, maybe the same one?
I am just now delighted with our flour "Lіnіya is healthy." I have never seen such kneading in a combine.
Quote: lu_estrada

Natalochka, Happy New Year and new successes!
Add semolina or protein, your opinion, dear?
Lyudochek, thanks for the compliments! : a-kiss: Happy New Year too!
I think the semolina should not be added, it will make the baguettes heavier. And we need to make them more porous, airy.
did you pull them very long?
Ordinary baguettes are about 300g. Here -200 grams, so do not pull them too much. Or then put on more weight.
Natali06
Quote: Scops owl

What kind of oven do you have, electric? It seems to me that I won't heat my gas so much I want just such a crust
electric train station, boshik. But I would still try it in the gas one. Moreover, what miracles you are doing in your gas one!
Quote: Light


... today I wanted to be lazy and do nothing. It doesn't seem to work! I'm going to knead baguettes ...
I agree, is it in such a society as our girls can rest?
Scops owl
But I would still try in a gas
Natasha, of course I will bake in a gas oven. Where can I go then? Especially royal, but do not bake, I will not forgive myself.
Natali06
notglass
Eh, Natalka, they were good, delicious! Only they are gone.
I baked from premium Altai flour plus 60 grams of manitoba. Super turned out.
I kneaded the dough with my hands.I get such a thrill from this mixer! The dough was so silky, smooth, just beyond words!
Royal Baguette 2013 Ridha Khadher
Natali06
Annushka, oh, and you are fast! : a-kiss: But yours were even faster?
I am very glad that you liked it! And what I see (photo) I really like it too! And baguettes and cut! Good girl! And really, isn't it so difficult already?
notglass
Thank you, dear Natashechka, for the praise. I am very pleased. It's absolutely not difficult. Very interesting. I'll be honest: I will bake these baguettes often.
Although I have already printed a whole book of your bread.
Natali06
It's absolutely not difficult. Very interesting.
I agree with you! Baking baguettes, well, it attracts me
I just thought, you want to add manitoba, then try Movier baguettes, by the way, they are the winners of 2012.
Sonadora
Natusya, you're not going on vacation, her? Bo no longer have any strength to look at your bread, this is sheer mockery!
SanechkaA
Hurrah! I baked them, just got them out of the oven, in the morning I will taste the royal taste
MariS
Well done, Sanya! And I keep walking around and licking my lips ... I bought Italian durum flour, now I need advice: someone had a recipe for bread made from this flour. Will she go here or not (maybe I messed things up?).
dogsertan
Quote: Sonadora

Natusya, you're not going on vacation, her? Bo no longer have any strength to look at your bread, this is sheer mockery!
Marina, put it very succinctly (respect), and so, let Natasha please us with her wonderful pastries, there is an example to follow (I personally admire).
Tata
Natus incomparable !!! For the second day now I have been baking a sourdough baguette according to Bertina. Today I kneaded with fried seeds. And here are your chic ... The next ones are, well, exactly. Tell me, do you do the final proofing in a baguette maker or on a cloth? I have a baguette holder for 3 pieces, I do proofing right away in it.
Happy new year, dear!
P.S. I bake now only on Italian flour, it suits me very much.
lungwort
Natasha, now I rarely sit down to my computer, only when late in the evening I am free from business, and even then not always. I look at your baguettes and lick my lips, how good they are. I constantly follow the recipes for bread of Marina-Twist, Ksyusha-Omela and yours. Your baguettes are beyond competition, very beautiful, and the crust is so crispy. The girls are right when they ask what the secret of this crust is. For now, bookmarks, and after the holidays I start baking a delicious bread. Thanks for the recipes.
Natali06
Girls and boys too, thank you for warm words!
Quote: Sonadora

Well this is sheer mockery!


Quote: MariS

someone had a recipe for bread made from this flour. Will she go here or not (maybe I messed things up?).
Marish, at julifers there is such a baguette https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=228303.0
Quote: dogsertan

(I personally admire).
Seryozha, this is what you need to learn. The way you present complex recipes, how you describe in detail, the whole complex process is what deserves praise and admiration! But here everything is so simple that you do not have time to come to your senses when the baguette is ready!
Natali06
Quote: Tata

Tell me, do you do the final proofing in a baguette maker or on a cloth? I have a baguette holder for 3 pieces, I do proofing right away in it.
Happy new year, dear!
Tattoo, Natuska , and you, Happy New Year!
Tattoo, I always distribute on the fabric. I will tell you why: 1) the dough for baguettes is often very tender, so when proofing, it can distance into the perforations. 2) the crust dries slightly on the fabric, because of this, the cuts are more beautiful, and the crust is crisper,
But this is my opinion.
notglass
Can I tell you more. It was these baguettes that I put right in the baguette holder. Natus, nothing leaked into the perforation. Barely noticeable wonderful pimples turned out. So, I think, in the baguette holder you can immediately too. I also sprinkled a little cornmeal on top. I like it so.
Natali06
Quote: notglass

It was these baguettes that I put right in the baguette holder. Natus, nothing leaked into the perforation. I also sprinkled a little cornmeal on top.
Annushka, no, no, I just said how I was doing I just had a case, barely picked it out And everyone does as he is more familiar and as convenient
notglass
Ha! I baked a pizza like that once. On a form with holes. For a long time afterwards, I was picking these holes.
And, like you, I like to lay bread on linen towels. And this time I just forgot, I wanted so much baguettes.
Tata
Natus and when transferred to a baguette, the dough does not fall off?
Natali06
For transfer, there should be a light narrow board. An acquaintance made me out of thin plywood.
kisuri
Quote: MariS

Natasha, tell us your professional secret: "How do you get such a crisp crust that you can feel the crunch even in the photo, and you can't take your eyes off the cuts ?!"
I also pestered her with this question, and then realized that she really could not explain it. There are people whose hands are arranged like this, from birth ...
And what pictures!
!
SanechkaA
Natasha, thanks for such a successful recipe, I baked French baguettes for the first time, very, very tasty, crispy crust and tender crumb, my son especially appreciated, half of one ate immediately baked in the night, tasted naturally in the morning
Natasha, did I cut them too hard? something with bread cuts I'm not very

Royal Baguette 2013 Ridha Khadher
Natali06
IruskaHow grateful I am to you that you can understand me. I don’t make secrets from the way I do it
And thank you for such support and kind words, it is very inspiring!
Sanyochek, for the first time, these are very beautiful baguettes. And the most important thing is that you liked it!
Now let's go for the cuts. Don't try to do them across. Make the cut almost exactly along the baguette. But of course, if you want the same cuts

ang-kay
Natalka!Take my baguettes in the heat! Great recipe!
Royal Baguette 2013 Ridha Khadher

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