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Ça va sans dire: trying Baguette ..... American



I knew that sooner or later we would fall.
So much so that recently I took the mold. Still wrapped
was waiting for me in a sly corner of the kitchen.
"Sooner or later we helmets, you believe that .." seemed to say every time I opened the door and get scanned for the baking pies for her partner shelf.
I relented. There are
waterfall.

Complice a semi-complete rest from recovering that forces me to find distractions from boredom of the daily trip sofa / chair / sofa.
I tried. The result
is discrete.
cuts do not go well, the gold plating could be better (I want to try the malt that helps the caramelization of the crust).
But the taste is great. And
are great the next day, they become rubbery.
an easy recipe that I found absolutely can not remember where (a French site) and I changed the composition of the meal, I added the durum wheat flour that was not foreseen in the original recipe.

Baguette


300 g warm water 25 g fresh yeast 1 teaspoon sugar

200 g durum wheat flour
290 gr 00 flour 2 teaspoons salt


In bread machine pay the amount of water, yeast and sugar for several minutes so the yeast dissolves. Then
flour, lastly the salt.
Set the "Dough" (in my dough + is rising, duration 1h 30 'in total).
When time has elapsed, turn the dough on a floured work surface and knead by hand a little work.
Divide the dough into four parts to about 200 grams each.
Spread each side with the help of a rolling pin to form a rectangle.
Roll the rectangle from the long side and then "rolled" on the work table to stretch a little shape (depending on the final length of the mold or shape).
Put the mold and do the same with the other three portions of batter.
allow to rise covered with a cloth dampened in a place away from drafts and cold.
For those who have the mold, you can arrange the shapes on a floured cloth thoroughly to prevent them from attacking, spacing out the forms with the folds of the same cloth (see the first pic on the left to find out more). Proving
in shape for about 1 h.
Turn on the oven and preheat it well for about half an hour, just before adding to fire up a bowl of water on the bottom for humidity.
Discover the baguette, drill three longitudinal cuts with a razor blade (holding horizontally over form) and dust with flour.
Bake for about 25 minutes until golden.
My oven is gas, so I always find it difficult to come to a crust superdorata but who has the oven should not have problems.
When cooked, remove from the oven immediately and let them cool on a wire rack.