Wednesday, December 8, 2010
Baguettes are difficult to reproduce at home as they require a very hot and steaming oven. However by using less yeast and triple fermentation method, you can get more better baguettes than the mass produced one. Traditionally baguettes are made with only white bread flour, since I'm trying to avoid the white flour I used whole wheat and rye. Which tasted still good.
These baguettes can be used for garlic bread, or with soups. I love these baguettes with fresh salad, chicken and cheese as a sandwich.
Preparation Time: 1 hour+ rising time
Cooking Time: 20 to 25 minutes
Makes about 3 loaves
Wholewheat flour- 400 g / 16 oz
Rye flour- 200 g / 8 oz
Salt- 1 tsp
Dried yeast- 2 tsp
Warm water- 525 ml
Sift the flour and salt in a large bowl. Add the yeast and warm water mix it well. Gradually add half of the flour mixture to the water to make a batter. Cover with a cling film and leave it in a warm place to rise for about 3 hour or until trebled in size and starting to collapse.
Then add the remaining flour and beat with your hand to make a smooth dough. Place the dough in a clean oiled bowl and cover with a cling film. Keep it in a warm place and allow it to rise for 1 hour or until doubled in size.
Divide the dough into 3 equal balls and stretch into a length of 15 cm. Shape each piece into an oblong. Pleat a floured dishtowel on a baking sheet to make 3 moulds to hold the dough. Place the loaves between the pleats to help hold their shape while rising. Cover with a lightly oiled cling film and leave it in a warm place to rise for about 1 hour.
Mean while preheat the oven to 230 degree celsius. Boil water in the kettle and pour it in a ceramic bowl. Place it in the bottom of the oven to generate steam inside the oven. Take the raised dough, roll it gently into a baking tray, slash with a knife diagonally several times. Bake it in the preheated oven for 25 to 30 minutes. Transfer to a wire rack to cool.
Serve the bread with soup or use it for sandwich.
This recipe goes to Champa's Bake off, yeastspotting and AWED- France hosted by Priya started by DK of Chef In You.
Along with this I'm also sending my mini brioche and mini apple croissant to AWED France