Baguette is a classic, not only in France. Especially delicious is the long white bread tastes fresh out of the oven. With this recipe you can bake them yourself.
The Baguette is one of the most popular baked goods. Understandable: Because it is not only suitable to show it with Breakfast jam, or sausage. Also as a side dish to main courses, such as, for example, Chili con Carne, it is very popular. Also, the Baguette itself is also a main meal spells: Simple with eggs, sausage, salad and salad cream show and the filling is ready.
Baguette bake: The dough, the A and O
This is certainly no great Surprise, but very important: What you must give to the dough, if it’s about the perfect Baguette, is time. Because the more time for the yeast dough to unfold , the more “life” is in the Baguette. The recipe calls for two hours of walking, and you should treat the dough well. If it should go fast, then one and a half hours is enough but.
Thereafter, the Baguette wanders in the case of the “woman at the Grill” Anja Auer, of course, on the Grill. But it is of course also possible, this Baguette in the oven to cook . Also there it is crispy on the outside and the inside deliciously fluffy.
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Baguette baking themselves: variations on the Baguette recipe
The presented recipe for a simple recipe . If you like, you can like to live creatively and with bacon cubes, onions, or herbs in or on the Baguette to let off steam.
Baguette you can bake yourself
servings: 2
preparation time: 20 minutes
preparation time: 20 minutes
walking time: 2 hours
Baguette itself bake: ingredients
500 g flour (type 550) 1 teaspoon salt 1 yeast cube (42 grams) in 300 ml of water
more baking: afraid of yeast dough? With these Tricks it is guaranteed to
So you are baking to give the Baguette itself
flour and salt in a bowl. The yeast in the lukewarm water to dissolve. The yeast mixture slowly to the flour mixture, stir in and knead to a dough. The dough several times fold, that is, from top to bottom up to the middle of hammering and pressing. Here, the dough is rotated again by 90 degrees. Then with a damp tea towel, cover and put in a warm place let rise until it reaches Twice its volume. Now the dough from the bowl to scrape out and on a floured work surface or a pastry Board type. Halve the dough and now, by further folding and rolling into the desired elongated shape. To do this, the dough blank is wrapped again from top to bottom to the middle, pressed firmly, and then rotated 180 degrees and again from top to bottom hammered, and pressed firmly, and then into the desired length and rolled. The dough blanks with a little water and sprinkle with flour or durum wheat semolina roll and covered a further 45 to 60 minutes. Now the raw Baguettes with the knife slanting cuts on the top. The Grill to about 220 to 230 degrees to preheat, and on the indirect heat on the grill grate, a sheet or the pizza stone, depending on the size of approximately 15 to 20 minutes until Golden brown. Works of course also in the oven.
More recipes you item found on Anja Auer’s Blog www.die-frau-am-grill.de and your YouTube channel www.youtube.com/c/diefrauamgrill
Anja Auer
to cook More: Indulge in this creamy pasta salad: the Party-Hit
or Cannelloni al forno – with three cheeses and Swiss chard
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