barbariscka
Category: Sourdough bread

Ingredients

Leaven:
mature leaven10 g
water50 g
wheat flour50 g
Dough:
wheat leaven100 g
Wheat flour400 g
whole grain flour50 g
pressed yeast3 g
salt10 g
holosas (rosehip extract)1 tsp
honey1 tsp
water250 g

Cooking method

  • Leaven:
  • 10 g of the ripe sourdough was mixed with water, added wheat flour and left overnight at room temperature for 10 hours.
  • By morning, the leaven had risen threefold and bubbled up.
  • Dough::
  • Mixed 100 g of sourdough with water, honey and holosas, beat with a fork until frothy, added flour, kneaded the coarse dough and left to rest for 20 minutes.
  • I added a small amount of yeast to the flour, because it was necessary to get to the baguettes faster.
  • Then she greased the bucket of HP with vegetable oil, put the dough there and set it to knead on the "dumplings" program for 12 minutes, gradually adding salt.
  • I turned off the program and left the dough to come up in the HP bucket. After 30 minutes, I took out the dough, folded it in an envelope and sent it back to the bucket.
  • When it doubled, I formed the baguettes, put it in a mold, covered it with a film and put it on the rack for 1 hour and 30 minutes.
  • I made cuts on the raised baguettes, sprinkled with water and baked with steam for the first 15 minutes at a temperature of 220-230 grams, then lowered the temperature to 200 grams and baked until golden brown for another 12 minutes.
The dish is designed for
3 baguettes
Cooking program:
baking in the oven

Note

The result is an extremely tasty baguette with a thin crust and delicious crumb.
They couldn’t stand it, they cut them while they were still warm, so in the photograph they have a rumpled look.
I added Holosas to the dough by accident, as an unused bottle remained. But it turned out that the taste of the bread only benefited from this, especially when combined with honey.
Holosas - rosehip extract, a natural product, contains vitamin C, gives color, so it is quite a worthy addition to the dough.
You can replace it with barley malt extract.
Bake and eat to your health !!
Winter
what's the beautiful...
where else to buy such molds for baguettes ...
barbariscka
Winter
Thank you!! Nice that you liked this recipe !! Molds for baguettes can be ordered https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0
And you can do with improvised means. Look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123685.0
So bake for health, there would be a desire !!
ELa_ru

barbariscka, chic baguettes! And perforation, and a crust, which is necessary. And the fact that it is delicious and no doubt about it.

Please specify how you ordered molds for baguettes from Lyulёk (by the first link). I thought it was only for Ukraine.
barbariscka
ELa_ru
Thank you !!
I did not order the baguette holders from Lyulek myself, they shared the extra ones with me. But I know for sure that we received them in the package. I think you should go to her in the topic and ask in detail about everything. I wish you luck, I hope that everything will work out, but honestly, they are not at all difficult to bake without a mold.
ELa_ru

Yes, of course, baguettes can be baked without a special shape. I baked Viennese bread, which is also molded into thin bars and cost with a homemade device like Romina. But baguette holders can be used for other baked goods, for example, for a dessert such as "Paris-Monaco-New York" by Alain Ducasse:

Whole grain baguettes with sourdough with holosas Whole grain baguettes with sourdough with holosas

Photo from the book "The Big Cookbook of Alain Ducasse. Desserts and Confectionery".


It needs just such a form, without it, I think, the dough will creep out during proofing and baking (there is 400g of butter for 500g of flour). As soon as I saw him, I immediately fell ill with him. I do not know when I will decide on it, but I will definitely decide.If I don’t get the mold, then I’ll have to bake it in a round or muffin cup and it will probably look like not a baguette, but a large bun or a muffin in a streusel.

barbariscka
ELa_ru
I understand you well ... When you light up with some idea, you definitely want to implement it
For your dessert, you cannot do without a form. And of course, it won't be interesting in a cupcake.
But I don’t know how suitable baguette holders are for this? They have holes all over the surface ...
ELa_ru

barbariscka

This baguette case fits me in the size of a tube to a tube. In Moscow, I found only these:

Whole grain baguettes with sourdough with holosas

Baking pan for baguettes 35x24.5cm; h = 2.5cm


And I didn't even think about the holes. Brioche dough will surely flow out in them during proofing. But the mold can probably be covered with baking paper. Do you think it will turn out like this?

barbariscka
ELa_ru
It seems to me that you still need to look for something else ... It is inconvenient to cover them with paper.
Winter
Quote: barbariscka

Winter
Thank you!! Nice that you liked this recipe !! Molds for baguettes can be ordered https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0
And you can do with improvised means. Look https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123685.0
So bake for health, there would be a desire !!

Every day on this forum I have a discovery
Thank you for the link to the homemade baguette holder, very interesting!
I have already adapted from foil to make a lid on a mold for yeast-free bread.
otherwise I don't have any bread pan yet, especially with a lid.
baguettes are just a feast for the eyes, they look professional, like from a bakery))
barbariscka

Winter
Thank you!! I am still far from professionals
I think that you too will soon have wonderful breads, judging by how stubbornly you are at war with the leaven. I hope everything works out. Instead of a lid, you can use any utility utensils ... For example, I bake round bread in an earthen pan, cover it with a metal cake mold. You can bake in a cast iron pan ..,. in cast-iron pots ... You can cover the oval with a goose-maker .., there are many possibilities ... And our bakers will not teach you that yet.
I wish you success and good breads!
Diama
Tell me, what kind of dough should you get when kneading?
First, I kneaded it - it turned out to be a tight bun. She put it in a bread maker, it turned out to be too tight for her - she scattered it in pieces. Remembering the koloboks mentioned everywhere, I decided to add water. Although I know that these are extreme measures that are not highly recommended (.
The gingerbread man didn't work out, but the dough at least began to stir. I don't know what will come of it yet ...
Diama
And approximately after how much time does it double?
barbariscka
: Diama
I baked this bread two years ago. It turned out the way I wrote, since I don't have the habit of embellishing what I do. Based on my today's experience, I can say that the dough was not liquid, it should have been kneaded into a rather steep bun, since 300 g of water was taken for 500 g of flour. Flour from different manufacturers takes different amounts of water, so you have to look at your own flour.
Such a dough will double, if the leaven is strong, it should be after about 2 - 2 hours 30 minutes.
barbariscka
Diama Yes, also tell me you have been using your bread maker for a long time. The point is that mine
Panasonic 255 a year ago perfectly kneaded the sourdough dough, I baked a lot of sourdough bread on it, and now I don't pull it, I had to buy a kneader, otherwise I'm afraid that the HP will burn out altogether.
With water, you may not have gone too far, for 500 g of flour you can safely add up to 350 g of water, the dough will only be softer and the holes are larger. But dough with more water is more difficult to form afterwards into bread.
salmira89
For some reason, for my baguettes, the dough never turns out as it should.
barbariscka
salmira89, Baguettes are not the easiest baking, a lot must come together here - flour, kneading, and experience is needed ... I think that if you want to and will bake, then everything will work out. Good luck to you!

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