Translated, the word baguette means “sticks” because it is an elongated white bread. The recipe, which comes from France, works with just a few ingredients, only the desired shape needs a little practice – unless you use a special baking tray that was developed for the preparation of baguette bread. It contains semicircular indentations into which the coarse-pored baguette dough is inserted. And that’s not all of the special features.
In contrast to an ordinary baking tray, the baguette baking pan does not have a straight level, but contains individual cavities that vary in width and length depending on the manufacturer. And the number of cavities can also vary, but most models have two, three or four cavities. In order for the dough to get its typical crust, there are small holes all around in every baguette baking tray: In this way, the hot air in the oven reaches the bread from all sides and can bake it evenly until golden brown. In addition, the moisture contained in the dough can escape more easily, so that your baguette remains nice and soft on the inside and nice and crispy on the outside.
Another important note: When buying, make sure that a baguette baking tray has a non-stick coating. Otherwise the bread dough would stick to the indentations.
If you want to bake a classic baguette, you only need a few ingredients – such as 500 grams of wheat flour (type 550), a teaspoon of salt, 30 grams of yeast (fresh) and 250 milliliters of water. Alternatively, you can also use lukewarm milk.
Before the dough ends up in the baguette baking pan, the ingredients have to be mixed together. To do this, proceed as follows:
In the last step, place the two pieces of dough in the wells of a baguette baking tray that you have greased beforehand and lightly dust the surface with a little flour. Place the mold in a 200 degree oven and bake the breadsticks for 20 to 25 minutes until they have a golden brown crust. Enjoy your meal!
Those: Lecker.de
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