Baguette Quick
Food Recipes

A baguette is long,
thin loaf of French bread that is commonly made from basis lean dough. Baguette
use for High Protein Recipes such as submarine sandwich and served with cheese.
Preparation
time-20minutes
Cooking time-25
minutes
Ingredients Unit
Olive oil for
greasing
Strong white bread flour 500g
Salt 10g
Fast-action yeast 10g
Cool water 300
Method
1. Lightly oil2 ¼ litre/4 pint square plastic container with olive oil. Put
the flour, Salt and yeast into the bowl of a freestanding mixer fitted with a dough
hook. Add three- quarters of the water and begin mixing on a slow speed. As the
dough starts to come together, slowly add the remaining water, then continue to
mix on a medium speed for 5-7 minutes, until you have glossy, elastic dough.
Tip the dough into the prepared tub. Cover and leave for 1 hour, or until at
least doubled in size.
2. Dredge a linen couche with flour and lightly dust the work surface
with flour, carefully tip the dough onto the work surface. Rather than knocking
it back, handle it gently so you can keep as much air in the dough as possible.
The dough will be wet to the touch but still lively.
3. Divide the dough into 4 pieces. Shape each pieces into an oblong by
flattening the dough out slightly and folding the sides into the middle. Then
roll each up into a sausage – the top should be smooth with the join running
along the length of the base. Now, beginning in the middle, roll each sausage
with your hands, do not force it out by pressing heavily. Concentrate on the
backwards and forward movement and gently use the weight of your arms to roll
out the dough to 30cm/12 in long.
4. Lay a baguette along the edge of the linen couche and pleat the
couche up against the edge of the baguette. Place another baguette next to the
pleat. Repeat the process until the 4 baguettes are lined up against each other
with a pleat between each. Cover the baguettes with a clean tea towel and leave
for 1 hour, or until the dough has at least doubled in size and springs back
quickly if you prod it lightly with your finger. Preheat the oven to 240c220c
fan/gas9 and put a roasting tray in the bottom of the oven to heat up.
5. When the baguettes are raised, remove them from the couche and dust
lightly with flour. Slash each one 4 times along its length on the diagonal,
using a razor blade or a very sharp knife. Transfer to a large baking tray.
Fill the heated roasting tray with hot water, to create steam, and put the
bread into the oven. Bake for 20-25 minutes, or until the baguettes are golden –brown
and have a slight sheen. Cool on a wire rack.
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