ORIGINAL BAGUETTE BREAD (Page 3 ) | August 29, 2024

Annonce:

Preparation

Mix the Yeast and Water:
- In a bowl, mix the lukewarm water with the yeast. Using lukewarm water helps the yeast dissolve faster and more effectively, jumpstarting the fermentation process.
Combine Flour and Salt:
- In a separate bowl, mix the flour with the salt. Add this mixture to the yeast and water. Knead the dough well for a few minutes until it becomes smooth and doesn’t stick to your hands easily. Initially, the dough may feel sticky, but it will become more manageable as you continue to knead.
First Rest:
- After kneading, cover the dough with plastic wrap and place it in the refrigerator for one hour. This resting period allows the dough to relax and develop flavor.
Shape the Dough:
- After resting, divide the dough into four equal portions and shape each into an elongated bar to form the baguettes. Place them on a baking tray, ensuring they are spaced apart. Make two shallow cuts on the surface of each baguette to help them expand while baking. Let the dough ferment at room temperature for about 30 minutes.
Adjust the Shape:
- Once the baguettes have risen, they will take on their characteristic shape. If they seem too thick, gently stretch them a bit more using a little flour to prevent sticking.
Bake the Baguettes:
- Preheat your oven to 180ºC (356ºF). Before placing the baguettes in the oven, lightly spray or sprinkle them with water. This helps prevent the crust from forming too quickly, allowing the baguettes to expand fully and achieve that perfect, crispy exterior. Bake for 15 minutes, or until they are golden brown and crisp.