Tourbillon baguette adapted to potato-hop yeast

Category: Sourdough bread
Tourbillon baguette adapted to potato hop yeast

Ingredients

OPARA:
* Starter potato-hop 65 g
* Water 65 ml.
* Flour 130 BC
DOUGH:
* Opara all
* Milk 135 g
* Egg 1 PC.
* Sugar brown 1 tbsp. l. under the knife
* Salt 1 tsp
* Wheat flour 370-420 g.
* Butter softened 20 g
DOPES:
* Butter melted for greasing the dough 40 g
* Egg (or milk) for greasing the top of products
* Sesame seeds for sprinkling

Cooking method

  • Classic dough preparation: mixing * fermentation * settling
  • --------------------
  • Mix the dough with milk (stir until a homogeneous emulsion)
  • Beat the egg lightly, add to the emulsion. Then add sugar and salt. And, starting the kneading, add flour in parts. At the end of mixing, add softened butter. The gingerbread man turns out to be smooth. We send the dough to heat, for fermentation (until it doubles or triples in volume)
  • At the end of the process, knead the dough.
  • On a table dusty with flour, divide the dough into two equal parts (you can weigh)
  • Roll out each half or stretch it into a rectangular layer, the surface of which is lubricated with melted butter. Fold in an envelope and across again. Put the dough in the refrigerator for 15-20 minutes. Roll out the blanks again into rectangles, grease with oil and roll them into rolls.
  • We transfer the formed rolls to a baking sheet covered with parchment or a non-stick mat. Lubricate with a beaten egg (you can use milk as a shaving brush)
  • We make deep oblique cuts along the top of the baguettes. Sprinkle with sesame seeds and send for proofing, until doubled.
  • The baguettes are baked for the first 10 minutes at T = 220 * C, then we reduce the temperature to 175 * C and bake for another 15-20 minutes.


Yuri K
Thank you for such efforts!
ANGELINA BLACKmore
Quote: Yuri K

Thank you for such efforts!
Glad to try, tovarisch Chief !!!
Marysya27
And we are like raady !!! Natasha, A very seductive result There is something to try diligently Thank you for "how high" (very high means)
ANGELINA BLACKmore
Well ... I cut it today. My assumption about a technical error during molding was confirmed. The quality of the crumb is all right, it is tender and tasty. But the layering did not come out.
Therefore, I focus on the following:
WHEN ROLLING THE ROLL, DO NOT ATTACH EACH ROLL IN ANY CASE, ELSE WHEN CUTTING THE BAGUETTE, IT WILL NOT BE SEEN THAT IT'S LAYERED.
And so the result was delighted. One of these days I will repeat and then I will post a photo in a section.
Marysya27
Natasha, thanks for the warning
ANGELINA BLACKmore
Quote: Marysya27

Natasha, thanks for the warning
Yuri K
Natasha, I have a question: from such an amount of flour (in dough + for dough), I usually get three loaves of bread (well, you've seen more than once in the pictures). How do you get two elegant baguettes then? What is the output weight of these baguettes?
ANGELINA BLACKmore
Quote: Yuri K

Natasha, I have a question: from such an amount of flour (in dough + for dough), I usually get three loaves of bread (well, you've seen more than once in the pictures). How do you get two elegant baguettes then? What is the output weight of these baguettes?
3 loaves out of 500 g flour? ....
It took me exactly 130 + 370 = 500 for 2 baguettes
Yuri K
ANGELINA BLACKmore, aaaaaaaaaaaaaaaaaaaaa I'm sleeping !!!! I thought about liquid, wrote about flour !!! Shame on my gray head !!!
ANGELINA BLACKmore
Quote: Yuri K
I thought about liquid, wrote about flour
Even about the liquid ... Does it really take you 265 ml for 3 loaves. slurry?
Yuri K
Quote: ANGELINA BLACKmore
... Do you really need 265 ml for 3 loaves? slurry?
No, about 500ml. I do not include the dough in the general calculation.
Damn, it was necessary to remove the shame-questioning in the morning.
ANGELINA BLACKmore
Don't worry. Nothing wrong. It happens to everyone that "the eye gets blurred"
Marysya27
Natasha, based on what I've read, it seems to me that Yura I thought about the dough (its amount) You are your bread, the regularity and sequence of the appearance of new sweets (one is more beautiful than the other); you admire and enchant with your diligence Dizzy, thoughts, imagination And not only Yure Well done and smart thank you The bread menu for a month ahead is ready
Yuri K
Quote: Maryya27
it seems to me that Yura was thinking about the dough (its amount)
Nope, I don’t know what I was thinking. All the same, for some reason, about flour.
ANGELINA BLACKmore
Quote: Yuri K
Nope, I don't know what I was thinking at all
Yurochka, ..

nut
These are two pot-bellied boa constrictor I did, right in the heat of the heat The aroma is all over the apartment. I bought a form for three baguettes in Auchan for 131r, it was perfectly baked and did not stick.
Tourbillon baguette adapted to potato hop yeast
Natasha, thank you so much for the recipe with a detailed description
ANGELINA BLACKmore
Irish, to your health !!!
What cool baguettes you have. I love it when it's rosy. And yes ... glad I liked the recipe.
Look at the light, I can think of something interesting. Or rather we can't, but for sure. The other day)) Now there is no time ... replenishment in our Clan.
nut
Natasha, I look constantly - I like it when everything is clear and understandable. I sincerely congratulate you on the growth of the Clan - love, health and well-being to all
ANGELINA BLACKmore
Quote: nut
I sincerely congratulate you on the growth of the Clan - love, health and well-being to all
Ira, Thank you so much!!!

Yuri K
Quote: ANGELINA BLACKmore
One of these days I will repeat and then I will post a photo in a section.
Well, we are waiting !!! Already overdue everything "the other day"
ANGELINA BLACKmore
Quote: Yuri K
Well, we are waiting !!! Already overdue everything "the other day"
So I wrote that I have no time for baked goods now - my granddaughter was born, there are many worries.
Yuri K
Quote: ANGELINA BLACKmore
So I wrote that I am not baked right now - my granddaughter was born, there are many worries.
Where??? I overlooked something ... Congratulations from the bottom of my heart !!!
SvetaI
Natasha, take the report!
Increased the amount of potato yeast to 100 grams. During the mixing process, I had to add a little water. All the same, the dough turned out a little steeper than I usually do and did not come up quickly. Dough - 7 hours, dough about 5 hours warm and molded baguettes about an hour. And nevertheless, it was a bit undershot, during baking they broke from the side. But these are all small things.
It turned out very tasty and beautiful bread, thank you very much for the recipe!
Tourbillon baguette adapted to potato hop yeast
Tourbillon baguette adapted to potato hop yeast
ANGELINA BLACKmore
Quote: Yuri K
Where???
I saw about "The other day", but did not read the most important thing))))
Tourbillon baguette adapted to potato hop yeast # 17

Quote: Yuri K
Heartiest congratulations!!!
Thank you, Yurochka !!!




Svetlana, thanks for the report !!! Wonderful. Well, the subtleties and nuances will be worked out and you will have your own exact recipe for a baguette. After all, absolutely all baking recipes are relative. Even if everything is indicated before the gram, there will still be discrepancies.

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