Basic recipe for baguettes, ideal for entering the world of bread.
- 2 teaspoons dry yeast
- 350 ml of water
- 500 g. Flour with strength
- 1.5 teaspoons of salt
Preparing the basic recipe for white bread:
Throw May in a bowl with 100 ml of water. Leave for 5 minutes and then stir to dissolve.
Mix flour together with Sol in a large container. Make a hole in the center and pour the water with the yeast.
Using a wooden spoon, scoop up enough flour on both sides of the bowl and mix with the water from the yeast to make a soft dough. Cover with a kitchen towel and leave Rest 20 minutes until the dough becomes fluffy, smooth and slightly increased in volume.
Pour half of the remaining water into the center of the hole. Mix the flour on the side in the center of the bowl. Add the remaining water, if necessary, to form a firm, moist dough.
Scrape the dough on a lightly floured surface. Knead approximately 10 minutes until a homogeneous, shiny and elastic dough is obtained.
Place the dough in a clean bowl and cover with a kitchen towel. Leaves fermentation 1.5 to 2 hours until it doubles in size. Drop the dough and let it rest for 10 minutes.
With the dough, form a long loaf, about 35 cm. Place it on a floured baking sheet and cover with a kitchen towel. Wait 45 minutes until it doubles in size thanks to fermentation final.
Make five diagonal incisions, 0.5 cm deep, on the top of the loaf. Cook in oven, preheated, at 220 ° C for 45 minutes, until the bread acquires a dark golden color and sounds hollow when you tap the base with your finger.
Allow the baked bread to cool on a wire rack.
If you want to get more rustic taste, replace 125 grams of bread flour with the same amount of wholemeal flour, rye flour or barley flour.
So that a little bit It turns out more gentle, replace 175 ml of water for the same amount of yogurt, milk or buttermilk and pour this amount into the flour hole, just as you do with water.
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Thanks for reading.
David from 55000 Recipes