Rustic baguettes

Category: Yeast bread
Rustic baguettes

Ingredients

Wheat flour 380 g
Rye flour 70 g
Water 340 g
Salt 1.5 tsp.
Sugar 1.5 tsp.
Dry yeast 1.5 tsp.

Cooking method

  • Mode "yeast dough", then cutting, proofing and baking.

Note

The baguettes were great! Thin crispy crust, airy crumb ... in general, my bread makers are happy! And I'm glad they are happy!

minjaev
Thanks for the recipe, baked a loaf in cotton, very tasty.
danilvalen
Krosh, please tell me, the second time today these baguettes were baked, on different flours, the dough turns out to be very liquid, I would say that it even flows :-(, when removed from the bucket it sticks strongly to the fingers ... We measure everything strictly on the scales, flour we sift, etc. I form the baguettes by greasing my hands, the substrate, I don’t add flour. It seems that they are not bad, tasty. True, today one baguette cracked :-(, perhaps the incisions were bad. In general, I think I need either less water or more flour. try it with flour, but I don’t know which one is better to add - wheat or rye, and yet, I don’t want them to become more “wheaty.” How do you manage with such a recipe?
Freesia
Crochet
I kneaded the baguettes, the dough was thin, I had to add flour, it sticks very much to my hands and to the bucket, although there is not so much rye flour. Now proving. Tell me how you formed them?
Crochet
Freesia
I had no problems with molding, since the dough never turned out to be liquid ...
Freesia
Most likely, I will just have to put it in the molds, even with vegetable oil I won't form
danilvalen
FREZIA, I now began to follow the kneading, because apparently from flour I get it differently, maybe the quality is different, or it was stored poorly, because from the same manufacturer (we only sell 2-3 people, the city small) the result is different. But I still add a little flour, sometimes a lot more, but more often less.
irza
Crumble, and flour on top of the baguettes? Is this before baking?
Crochet
Quote: irza

and on top of the baguettes flour?

Irish, yeah, she ...

Quote: irza

Is this before baking?

I didn’t tame them ... I’m straighta bought in eth ... you can do without it (without flour), ethen so ... show off ...
GruSha
Inna, excellent baguettes
I'm in the village right now, and the only entertainment is baked goods. I will definitely try
irza
Quote: Krosh

Irish, yeah, she ...

I didn’t tame them ... I’m straighta bought in eth ... you can do without it (without flour), ethen so ... show off ...
Thank you! Intuitively I did the same, but without fanaticism)) They are already baking, wait with a photo
irza
And here I am with baguettes !!! Ta-da-da-dam
Rustic baguettes
Cut
Rustic baguettes

And this is the main taster today - Ilyusha - he didn’t have enough humpbacks, he grabbed a larger piece
Rustic baguettes

As for the recipe. Very tasty, not difficult, the crumb is porous, the crust is crispy - just like the doctor ordered! Tiny, thanks, I'm taking the recipe.
Water added 300 g, wheat flour 1 grade. There was a gingerbread man, but with a comma, the baguettes formed normally
Crochet
Irishka, what a joy I am for sho Ilya ponra baguettes !!!

Little tsomachki and, and you huge Pasiba for a review and for a photo report !!!

Your baguettes are really pretty caked!

We need to bake ourselves, I honestly talk about themabout and forgot ... but mine liked them, yes ...
GruSha
Inna, will fresh yeast 15g be okay? ..
Crochet
Gulenka, I put fresh yeast, focusing on the table for converting dry yeast to fresh from my book, 1.5 tsp. dry = 13 gr. fresh
GruSha
I put 15, the kneading is already in progress, I can't sleep something today
I put 10 g of water less, my mother's flour here in the village is different, it doesn't take much. Let's see what I can do
GruSha
super So soft, fragrant !!!
Innochka, thank you very much. Will have to repeat tomorrow
GruSha
For some reason, rustic baguettes are often baked in the countryside.
the whole family loves, bake every other day!
I will show the photo, although it was filmed on the phone.
Innochka, thank you very much again
Rustic baguettes
sweetka
And whoever did not hold these zagryanishny baguette holders in his hands, that pashol is out, right?
(she went out, grumbling under her breath): the bourgeois were being amused here ... I'll go get drunk, chi sho.
GruSha
I bake on a baking sheet, without baguette holders, but why are they if they already get excellent bread
sweetka
(wipes with his sleeve snot tears): GruShhic, and you bake them in the form ... or taste?
GruSha
Light, I just form baguettes (there are many videos on the internet), I put them on a baking sheet and in the oven. Without any special funds. And my mother's oven in the village is old, gas, even the pace is adjusted by eye))
Crochet
Quote: GruSha
I just form the baguettes, put them on a baking sheet and put them in the oven

And I do the same !!!

And the most favorite method of molding baguettes is from Bertine ...

Gulenka, how glad I am, how glad I am (s)that your recipe stuck!

Photo well vaaascheee !!!

Good health to you and your loved ones, my dear !!!
sweetka
In short, you decided to mock the poor Chukchi girl in a group, right? I realized...
hto such berinje and it needs to be wrapped up, Schaub is such beauty as in the photo turned out?
Crochet
Quote: sweetka
who is berinier

Svetik, I give help, Richard Bertinet is a French master of bread business, author of books on baking ...

In tyrnete full video on molding baguettes by Bertina ...

It seemed like it was on our forum ...

sweetka
clear. we will look for your guardian. here he doesn’t sit quietly, they always invent something, and you repeat.
Tsakhes
Sveta, Do not go to him, he will teach you this
just google it - molding baguettes,
and everything will be fine
sweetka
Mmmmmmm, he can teach me what I don't know yet? then, rrrrrrassssssstuuuuupii Iis (grabs ski poles): Ski track !!!!!
Tsakhes
Svetai ask you

he is boring, he has two or three recipes for everything,
tedious and tireless

GruSha
Light, look at this mk
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=92639.0
There is just a molding method according to Bertine's book
sweetka
Flood! I will no more


Quote: Tsakhes

he is tedious, tedious and tireless
I can't help but tell an old anecdote on the topic. One aunt's husband died. Well, everything is as it should be: she is in black, weeps, the man is in a coffin, people come to say goodbye ... And then, this aunt's lover drew in and said: let's, they say, behind the curtain we will give our passion. She told him: are you crazy ??? Funeral, coffin, dead husband. How do you imagine it?! And he told her: Well, how? We will be slow and solemn.

Irgata
Quote: sweetka
We will be slow and solemn.
forgive me too, I can't help it - slowly and sadly
Irgata
Quote: Tsakhes
tedious and tireless
yes puuust
sweetka
Quote: Irsha

forgive me too, I can't help it - slowly and sadly
But is it really fun to be solemn?
Irgata
the baguettes are delicious, only I, so that the dough is not smeared, from the beginning I make rye dough = fresh yeast + rye flour + water 100 ml of the total amount in the recipe, then kneading according to the recipe, well, this is from unwillingness to smear the dough from the hands and walls of the dishes

Quote: sweetka
But is it really fun to be solemn?
Sveta, excuse me, if anything, but in the original (there will be questions ...) the anecdote is more aristocratic


sweetka
oh, that's what I need, so that my hands don't get dirty. and then rye dough to wash the whole thing. Thanks!

I don’t pretend to be the author of the anecdote. for which, like a gritsa, I bought, for which I sold

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