French baguette belongs to popular speciesbakery products. The product contains the pulp inside, a crusty crust, sometimes sprinkled with flour. In the classical version, this product has a length of more than half a meter, and a width and height of about five centimeters. Baguette is one of the most popular symbols of France. Recipes of French baguette are very similar, but give the opportunity to experiment with fillings.
It is believed that the first time such a bakerythe product appeared during the reign of Napoleon. He was supposed to wear it right in his pants, but this legend does not stand up to criticism, as by the evening such a product would already be inedible.
Более правдоподобной версией считается та, в which the authorship of the baguette belongs to Austria. In 1839, a store was opened in the capital of France, selling Austrian baguettes, which so beloved townspeople that this product has become one of the popular symbols of the country.
С того времени изменилось много рецептур, но The classic French baguette recipe in the oven with the photo can be read below. This recipe was formed for the first time in 1993, when France issued a law allowing traders of bread to do their business and not be afraid of the competition of supermarkets.
French baguette can be found not only onexpanses of France, but also to prepare the house independently. This process is not difficult, quite the contrary, interesting and enjoyable. There are many recipes for this product. Below one of the classic variants of French baguette preparation will be presented.
Ingredients for preparation of three baguettes:
During cooking, it is better to keep the oil nearby, as it may be necessary to lubricate the table and dishes.
Recipe for homemade French baguette:
1. In a very large bowl, sift all the flour. You can repeat this process 2-3 times, then the flour will be soaked with plenty of oxygen and help the yeast to develop better.
2. Break the yeast into small pieces into sifted flour. You can do it by hand.
3. Add salt and sugar to this mixture.
4. To rub hands the yeast which are in flour to a condition of a small crumb. The mixture should be homogeneous.
5. Collect flour with yeast in the middle of the bowl and make a well. Pour water into it. Water temperature should be around 400.
6. Shuffle everything with a fork.
7. Sprinkle flour on the table, lay out the dough on it and knead on the table.
8. The dough should always remain a little sticky and very soft.
9. In order to avoid problems with sticking it to the hands, they should be lubricated with sunflower oil in a small amount. You can do the same with a table by adding a thin layer of oil to it.
10. Knead the dough for at least 20 minutes.If kneading takes less time, then the dough will not turn out lush enough, and this is necessary to create the right baguette. After about five minutes of kneading, it ceases to stick, and the process becomes easier.
11. Put the dough in a greased bowl. Cover with a towel and put about the battery for 90 minutes.
12. When it rises, dump it again on the table.
13. Divide it into 3-4 parts.
14. Each part is formed into a rectangle with the help of hands. Its dimensions should be smaller than A4 paper.
15. Wrap one long edge to the center.
16. The second wrap, as the first.
17. Fold the first and second edges again and fix the edges.
18. Scroll the future baguette on the table so that it stretches out. The thickness should be the same along the entire length.
19. Repeat the entire process for the remaining two pieces.
20. Put them on a baking sheet flavored with flour at a distance of about five centimeters from each other.
21. Cover with a towel and put in heat for half an hour.
22. Preheat oven to 200 degrees.
23. 10 minutes before the moment when the baguettes should be sent to the oven, they need to make cuts diagonally.
24. Before you put the products on cooking, you need to take a cast-iron pan or metal dishes, heat it on the stove, put it in the oven. Then put the baking tray with the future baguette.
25. Pour into a bowl under cold water and clean water.
26. Close the oven.
27. Bake for half an hour at a temperature of 200 degrees or more until golden brown appears.
28. Pull out the finished dish and in order for the crust to be soft but crunchy, you need to cover it with a towel and sprinkle a little water on the baking tray before. Wait for the end of cooking about five minutes.
Taking note of this recipe of French baguette in the oven, you can please your family and friends with fresh and crispy bread.
Cheese and garlic stuffing will give the dish a juiciness, bright and rich taste. Garlic can also be replaced by other spicy spices.
For the preparation of this dish will require a small number of components:
This amount of ingredients is required for five servings.
French baguette recipe with cheese and garlic:
1. Grate the cheese on any grater.
2. Garlic and greens very finely chopped.
3. Melt the butter a little and mix it with the mixture.
4. Thoroughly mix what happened.
5. In the baguette make deep cuts, almost to the end.
6. Add prepared mixture to each section, wrap baguette with foil.
7. Put the baguette in the oven, preheated to 200 degrees. Wait 25 minutes.
8. Open the foil and bake for another 5 minutes.
The dish is ready. It can be used as a separate dish, and with the soup.
In the world there are three types of baguettes, differing among themselves. The first option is a classic baguette with a crust, golden or yellow. The weight of such a product is about 250 grams.
The second type - molded baguette. It is baked in industrial furnaces, it has a pattern on its base, which suggests that it was made using technology.
The third type is farina.This baguette is sprinkled with flour before cooking, so it does not have a crisp. At the same time it can be prepared according to the classic recipe. Photos with French baguettes of different types will be listed below.
Despite the differences, each of these types of baguette has excellent taste and will fit almost any table.
French baguette recipes are very similar, namelytherefore, they have similar properties. One of them is quick drying. This usually happens by the end of the day. Therefore, French bakeries are trying to bake bread in the morning so that it can be used without losing properties until the end of the day.
Ежедневно в столице Франции продается более half a million baguettes. By the way, in Paris this bakery product weighs exactly 200 grams. Interestingly, the bakery can be asked to sell only half of the baguette, and the buyer does not have the right to refuse.
