French Baguet

by

BakerMetrics

When speaking of the first baguet that semen to mind is France and especially Paris although you tin find around the as a merchandise that should only contain the following 4 ingredient water flour barm and salt. Add any other ingredient to the basic formula implies that the baker should change the name of the merchandise Explorer it would not be a baguette.

The baguet is a differential of the breadstuff developed in Vienna in the midnineteenth century when it began operating the first steam oven helping the crust was chip and Caucasian crumb pitted aspect that distinguish the baguet today. Until October 1920 he made large loaves, but a law allowing bakers not work before 4 am, made it impossible to make traditional bread pieces in time for breakfast consumers. The slender baguet solved the job because they could prepare and cook much faster.

The French authorities a law embodied in a particular type of baguet which tin only be done using ancient methods. This classification was the result of the efforts of historian a specialist in the history of French bread from 1700 to 1770. Kaplan urged the French to reject the modern baguet which he described as a tasteless and odorless in favor of the tastiest and most master French breads.

700 grams of bread flour or bread flour (Triple 000)

8 grams of Pasta or Baking Powder 16 Grams

13 grams of salt

Put the flour water and barm in the bowl of the sociable to knead Beat or knead for 5 proceedings on medium speed place the salt to 4 minutes.

Lower the sociable speed and beat gently to a minimum mass for another 3 minutes.

Remove the dough from the bowl take it to the table form a ball and then place it on a tray cover with a fabric and let agitation for 2 hours.

Take sourdough and knead gently until all air vote.

Divide the dough in batch of 380 c uracil cover it again with a fabric or a plastic bag and let stand for 30 minutes.

Sprinkle with flour and dough table. Start strand so oning first pressing with clenched fist as walking then with the aid of a stick or roll.

Work to achieve a thickness of 3 mm.

Every now and turn the dough investment and rotating turn.

Make a square shape of 50 centimeter long by 35 centimeter wide.

Carefully roll pressing from the short side to make a spiral. Press the ends down to close the bread. The operation is repeated for each of the other parts of the remaining mass.

Arrange the dough into a spiral of previously buttered and floured tray and cover with a cloth.

Put the breadstuff leavening in a warm place for an hour.

With a razor blade make a diagonal cut each spiral.

15 proceedings before baking preheat the oven to 210 degree Celsius.

Insert the breadstuff in the oven bake for 25 minutes.

During the first 10 proceedings vaporize. This is done by placing a small pan of water on the flooring of the oven to generate steam

Remove breadstuff from oven and let stand a few minutes.

By placing a bowl of water on the flooring of the oven to generate steam while maintaining slightly open the oven door the last 5 proceedings of baking the steam generated volition help develop a better color and a better quality of breadstuff crust .

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