Hello, dear readers of my culinary blog. You probably have often heard about French pastries. Have you ever been tried to try it? Do not despair. Today I will tell you how to cook a delicious and incredibly fragrant French baguette at home.
It can be offered by a household for tea for breakfast. And if it is still warm, with oil and cheese ... It's just a fairy tale.
Do not know how to prepare a recipe for a delicious home baguette with a crust in the oven? We will help you cope with this task.
Ingredients:
1. Wheat flour top grade - 3 cups
2. Dry yeast - 1 tsp.
3. Salt - ¾ Ch.L.
4. Vegetable oil - 1st.l.
5. Drinking warm water - 1 cup.
A step-by-step recipe with a photo will help you if you cook the bread for the first time.
Cooking method:
1. To begin with approximately three glasses of the top of the highest grade. Thus, it will enricts oxygen, the dough will be softer and more lure. Then I add one teaspoon dry yeast. I mix everything thoroughly.
2. So that the salt is completely dissolved and evenly distributed throughout the test, I will dissolve it in warm water. And then slowly freeze it in flour and mix.
In the resulting dough add one tablespoon of vegetable oil.
3. And now the responsible moment begins: the test of the test. First, mix it with a spoon, and when this task becomes difficult, begin to knead the dough with your hands. I spray the table with flour and smear ten minutes - fifteen minutes. Ready dough It becomes elastic and will not stick to the hands.
After that, I put the dough into deep dishes, cover with a towel and send two hours into a warm place (so that it came up).
Then it is very careful, it is very neat and quite a bit so that the finished product does not work out.
Usually, the resulting dough, I share a few pieces. Each ride with your hands, you can use the rolling pin - it will be faster.
4. The finished "damn" twist the tube (I strongly try not to press) and all parts of the compounds are replacing with your fingers.
Rolling the tube, focusing on the length of the opposition. I repeat the remaining dough. I lay everything on the baking sheet, sprinkled a little flour.
I do several cuts (for beauty), but neatly so that they are not too deep. Then I sprinkle a little bread from above the flour.
Cover the towel and leave for thirty minutes to come.
5. Everything. Start baking. We put the baking sheet and the oven: at first ten minutes at a temperature of 220 degrees (this will give our baguettes a thin crunchy crust), and then as much time, but we already reduce the temperature to 180 degrees (so that it is well penetrated inside).
Our French baguette is ready. Let's leave him a little cool. And at this time you can invite your household for breakfast. Warm, incredible aromatic bread, cooked with your own hands - what can be tastier? I wish you a pleasant appetite.
In addition to the so-called "classic" product, you can diversify it if desired. Preparing bread with filling, you can surprise your relatives and friends. It may be onion or garlic baguette. My children are very loved onion. It is incredibly fragrant and goes to "Hurray."
Very interesting, it turns out stuffed bread. You can use your favorite products as a filling. It can be cheese or ham, with or without greens. And for your favorite swelling, you can make a sweet filling.
Bake the product is not necessarily in the oven. If you are in the country, you can bake in the bread maker.
Prepare with love and pleasure. Do not be afraid to experiment and you will definitely work out. Share the recipe with friends and leave your wishes on the site. I wish you all the best. See you.
Most people believe that baguette is such an extended bread, but this product has other features other than the oblong form. Not only the form, but also the production process is important here. An oblong bread with a crispy crust, wet, fragrant, with an uneven ball becomes a delicious addition of almost every snack in France - it is even served to dishes with lots of pasta, paste or potatoes. You can bake baguettes at home in the oven and enjoy its wonderful taste, the recipe for this baking is not at all complicated and under the power of any mistress.
French baguette - recipe and history
Some theories say that this bell is invented by Napoleon's abacker, and its oblong form facilitated transportation. Other theories of the origin of the baguette narrate that it has a pedigree in Vienna and spread the world during the crisis after the First World War, mainly due to a shorter production time than traditional bread. No less believable is the version at which at the beginning of the nineteenth century, many people wore a knife for cutting bread, which was uncomfortable and dangerous. Therefore, bread was invented, which could be easily worn with me, and which does not require a knife! Bukka was invented, which did not require cutting. Skillfully made Long Baton breaks on the slice, which is very convenient. It should also be borne in mind that the tactile feelings affect the taste, so the crispy crust and wet meakash promise us delicious holiday!
French baguettes are prepared only from wheat flour, yeast, salt and water. Traditional products have a different weight:
- French baguette in the traditional version of about 250 grams.
- Large products with a weight of 400 g are called Flute (translated from the French flute).
- Smaller products weighing 125 grams are called Ficelle (which means twine, twine).
- Parisian baguette is a larger product.
Many people love this crispy baking, but few have tried to cook it alone. We will tell you how to bake baguette in the oven at home.
Recipe for home baguette in the oven at home
- Recipe author: unknown, but one of the versions of Napoleon's cook
- After cooking you get 4 baguette
Dough for baguette in the oven - for 4 pieces:
- 550 gr Wheat flour,
- 380 gr Water,
- 1 teaspoon dry yeast,
- 2 teaspoons of salt.
Home Baguette in the oven - Cooking order
If we do not use baguettes right away, you can refresh them by placing in the oven with a ferry for a few minutes.
As you can see, the prescription of the French baguette is not complicated at all. A little patience, minimum ingredients and delicious pastries From distant France will appear on your table.
Before baking, you can sprinkle the products with water and sprinkle with tmin or sesame. Fragrant batons can be warm with jam or cream oil. Delicious fresh home bugs with garlic, they will be an excellent addition to the soup-puree or another first dish.
Bread, baked on this recipe, is similar to the bread of which you can find on our website. Focaccia has the same cooler case of the ball and a similar taste.
Baguette is the famous French long loop with a lush porous ball and crispy crust. It is a stir up from the most ordinary products, and even if the first attempt to bake such bread will become unsuccessful, pretty soon baking recipe can be even a beginner hostess!
Traditional french baguette
Ingredients:
0.5 kg of flour
400 ml of water
2 h. Salt spoons
2 h. Sugar spoons
10 g yeast
1 tbsp. spoon oil (better creamy)
How to prepare a French baguette on a pic:
- From yeast, sugar, parts of warm water and flour is prepared. It should stand for about 15 minutes until it turns into a bubble mass. In the resulting mass it is necessary to add the remaining ingredients and knead the dough: it should be elastic, not too tight and only slightly stick to the hands.
- From the received test you need to form long baguettes, put them on a sprinkled baking tray, make oblique screws with a depth of about 1 cm on the blanks, cover with a towel or film and leave no less than half an hour while the dough does not rise 2-3 times.
- Those who love salty baguettes can be recommended to lubricate the surface of the baton with a mixture of one yolk, 250 ml of water and salt to taste. Or sprinkle baking with water and sprinkle with a large salt.
- The stunned baguettes must be put into the oven, heated to a temperature of 200-240 ° C. In order for the dough better, it is necessary to provide a wet environment. To do this, in the oven you need to put heat-resistant utensils with water.
- 10 minutes after the start of baking, the water can be removed and bake the baguette 10-15 minutes before the appearance of a ruddy crust.
- Ready Baton must be put on the grille, cover with a towel and give cool.
- Bon Appétit!
Today it is not too difficult to find some kind of loved recipe. French baguette is no exception. It is prepared from time immemorial. The beauty of these batonies is that under the crispy crust hides a soft and fragrant bunch. A minus you can call his tendency to quickly felt, by the end of the day. But even in such a state, he remains tasty, although not as morning. Below we will look at the most popular recipe. French baguette is a real sample of Paris breakfast.
Spirit France
Indeed, this romantic country is loved by many. And despite all natural beauty and cultural values, the invariably popular remains french cuisine. Croissants and oysters, fua-gra-grams and stunning buns, and a thin and long loaf, biting which, so I want to ask the recipe. The French baguette is constantly hard, crisp and just a stunning crust with fresh crumbs. Despite the fact that it is prepared today around the world, he invariably remains a symbol of France.
History of amazing bell
For the first time it appeared on the shelves in the 20s of the last century. In fact, it was not a tribute to tradition, did not realize the bakers and special, exquisite recipe. The French baguette was only a need for which special circumstances pushed. When the government issued a special decree, not allowing to go to work earlier than 4 in the morning, I had to look for an option that would require a smaller time for the germination of the dough and baking than ordinary loaf.
It is a long and thin baking. The standard size that was originally proposed is 60, 70 cm in length, width 5-6 cm and height 3-4 cm. At the same time, the product weighs only 250 g. By the way, with the appearance of this beer on the shelves began the process of mass dismissal of bakeries . Since the process of baking accelerated, no longer needed so much workers, it also made it possible to reduce the cost of bakeries.
Baking features
How to find out that you are the French baguette? The recipe assumes the exit of a very capricious bevel, it does not cut by a knife when fresh, so it is taken to break her hands. After 8 hours, it perfectly worries, so it is better to take such a baking at the rate of one or two meals. In France, such a baking make the most diverse in order to please most buyers. It can be found in the most different length and shape, from very thin, up to wide, sandwiches. The degree of roasters from the very pale to a slightly burnt. Also, various additives are used. It may be onions, garlic, sesame, cumin, cheese, fragrant herbs.
Meet french baguette, cooking recipe
Only in the capital of France every morning it is sold to a million crispy baton. Ready product Weigh 250 g (remember for comparison Soviet loaf, weighing 1 kg). Prepare it, in general, classic way. First lay down, for this, as all the mistresses know, you need to dissolve yeast in water, add flour and leave for 20 minutes. Then you need to add salt, the rest of the water and flour, knead the dough. This is an important point, there is a long time, about 10 minutes. Then the structure will become homogeneous. It remains on the proofing for 45 minutes, then you need to separate it on the product. They are covered with a damp cloth and leave another 45 minutes. After that, they are placed in the oven for 15-20 minutes. As you can see, nothing complicated, it is under the power of every mistress, even without experience in culinary art.
Cook at home
The bakery is one thing, and to cook something like this house is very interesting. Imagine how in the morning you take a warm breakfast, french baguette. The recipe in the oven is no different from the original, which is designed for production furnaces. As you have already noticed, such baking has many advantages. The dough is simple performed, requires minimum of ingredients, they are all simple and available. In addition, there is no need for special furnaces, kitchen combines and other devices. Fast baking can be good option For morning breakfast. Flacking will be held in the refrigerator. There is a minus, the dough is wet and sticky. It is not too convenient and you need to get used to handle.
So, the stove is French baguette. The recipe in the oven assumes a two-day cooking cycle, although you can do the entire procedure one day. It can be convenient for those who will prepare dough every day the next day, and stand in the morning - to prepare a bunch for breakfast. You need to take 500 g of flour of the 1st grade, 375 g of water, ¼ teaspoon of dry yeast and 10 g of salts. As usual, you divor the yeast, add everything else and smear the mass. Cover the film and leave for 20 minutes. Use the mixer to mix the dough about 10 minutes. Now the dough is needed to lubricate with oil, cover with a film and remove into the refrigerator. And you can go on your affairs.
The second cycle begins the next day. In the morning you get the dough, divide it into three parts. The dough is very sticky, but try not to score with his flour. You can lubricate your hands with oil. Each part you need to smoke into the layer and roll in the roll, immediately shifting on the tray. It will be the final form of our baking. So your French baguette will remain (a recipe with a photo will help you navigate with the form), they are not very raised, so you can not leave a lot of space on the contrary between the batches. After 45 minutes (cover with the film) you can put them in the oven. Temperature 250 degrees, bake for about 20 minutes.
Preparation features in bread maker
A recipe for a French baguette for bread maker is slightly different from the classics, in particular, he strongly reduces the busy time of the hostess. For each model, there may be their differences, but we will give a standard recipe. It takes 2 teaspoons of yeast in a glass of warm water. Add a tablespoon of sugar and leave for 15 minutes. Now on the queue 2 tablespoons of butter, 370 g of flour. Check the dough, divide into 2 parts, roll into the layers and roll down. Now you can send them to the bread maker for 60 minutes with the "Baking" mode.
Most of all adherents of this bakery product live in Germany and France. It is very interesting how the setting is on the table. This French baguette (the recipe may contain taste additives) is served with butter and a big cup of coffee. It is absorbed by this very original way: exciting a crispy bunch and smeared by oil, you need to quickly lower in coffee. The oil does not have time to melt, and the balls drink coffee. It turns out a delightful composition from which you get true pleasure.
Let's summarize
It is not necessary to go to France to taste a wonderful baguette. You can easily facilitate the task and buy it in the store, but we usually do not observe classical recipe. Therefore, to appreciate this "Crunch french bread"You should try to bake it at home. It is easy, it does not take too much time. The stunning smell from your kitchen will be all day to guy guests. Beginning by the time you need to prepare this baguette, you will be able to wake our relatives close to the smell of fresh bread every morning. And let the hot bread harmful for our figure, it is better to go to the gym in the evening, than to deprive itself of such pleasure. By the way, experts noted that baking in the bread maker changes the taste of baguette somewhat. Therefore, it is better to spend a little more time, but to submit a real miracle on the table.
Do you like baguettes, so soft inside and crispy outside? Today I suggest you bake French baguettes in the oven, according to the recipe of the famous baker of the Frenchman Richard Bertina. These French baguette can be called classic, which are already preparing for far from one year. But even they can be changed a little to their taste, sprinkling with grated cheese, or replacing some flour flour on rye. You can experiment with baking constantly, because thanks to this, new tastes that were not suspected before.
They are suitable K. various dishesboth to the soup and tea. Of these, you can make excellent small sandwiches, canapes, toasts, they can even stuff with different stuffing and bake. Therefore, I believe that it is very nice to be able to oven such a wonderful baking. The recipe is good and I hope you will appreciate it, and your loved ones will appreciate your skills. I also want to offer you to the boors. Prepare on health!
Ingredients:
- Wheat flour - 500 g
- Fresh pressed yeast - 10 g
- Salt - 1 tsp
- Water - 350 ml
- Vegetable oil for lubrication
Number of portions: 6
European cuisine
Baking time: 20 minutes
Method of preparation: in the oven
Calorie: 199 Kcal per 100 g
How to cook french baguette
The dough for baguettes is not to prepare at all usually, first mix dry ingredients, then add liquid. But let's go about everything in order. In a deep bowl, flour, add the yeast extruded and salt. In this recipe, it is not possible to replace the yeast dry, but do not worry about them absolutely not heard. Yeast is peer with flour so that they evenly distributed in it.
After that, I pour water into a mixture of flour and yeast. Water should be warm, at a temperature of about 40 degrees. If you check the temperature hand, then it should not be hot.
Hands mixing flour with water.
And about 5 minutes from the beginning of the knead, it turns out such a smooth and elastic dough.
A bowl in which the dough will approach, lubricating a small amount of vegetable oil, put the dough and cover with a towel. It is best suited in a warm place.
The dough perfectly approached, lay it out on the surface of the lubricated vegetable oil or pulled. It is very important not to mive it with his hands, but simply turn the bowl so that it fell itself.
To form a French baguette at home, immediately cut the dough into three equal parts.
For a baguette, the dough does not need to roll out, it simply pull out his hands in length and a little styling. It is necessary to do it very carefully not to break it.
Now I add it to in half and the edges in order to get a smooth baguette.
We shift the resulting baguettes on a baggage with bakery paper, at a distance of each other, since when baking, they will even increase in size.
Then cover them with a clean towel and leave for half an hour so that they have grown a little in size.
Now I will tell you a little about how to bake the French baguette at home. First, heats the oven to a temperature of 200 degrees, I put a baguette baguette into it, and after opening the door every couple of minutes and spray the walls and the products themselves. Time to baking is required about 15-20 minutes, it depends on your oven and the thickness of the baguettes themselves. We take ready-made baguettes from the oven and leave a little cool.
Now you know how to cook the French baguette recipe in the oven, which must undoubtedly taste themselves. I hope that the whole process I showed very clear, and this will help you repeat the whole process without difficulties.
And now you can enjoy the moment and try our baguettes, with an incredibly lush, soft middle and such a crispy crust outside. It is worth it, so do not regret the time and bake them. Bon Appetit!
