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
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Very well explained dear, have been wanting to try them, the baguettes look simply superb.
Am yet to try baguettes at home, they looks fabulous..Thanks for sending to AWED..
superbly explained--bookmarked !
wow...looks very perfect...will try this...thanks for sharing....
Wow, they look soooooooooooo fresh and lovely.
Yours looks just like store bought..
wow, that looks so pretty and fabulous, as always classy click, wonderful
Wonderful explanation and healthy recipe :)
fantastic job on the baguettes! they look like they have been delivered from a store, very cute :)
Hats off to your patience in making these baguettes!!! They look amazing!!!
Looks so nice. Nice tutorial..
Crunchy tea time baguettes...souds delicious
hello.....now I am doing to call u master Chef Ayesha...
wonderful dear... Just like professional ones.. love it.. nice clicks too.
Completely new to me..sounds interesting...great job dear..
Looks even better than baguettes u find in bakeries...Awesome presentation!!
They look very good. I liked the picture with other veggies. Thanks for the entry.
simply grt ang yummy homemade baguettes..
thats incredibly good...thanks for sharing.
Baguette looks professional! Perfectly baked.
I make breads at home but never tried a baguette...must give it a try !
I am sooooo bookmarking it..FABULOUS!!
I always thought that such breads can be made professional bakeries or giant size ovens. Hats off to you!!
Waow, these baguettes are looking fantastic! And I really like that you used rye and whole wheat flour instead of white flour!
great job!! looks so perfect and yummy..loved the clicks..
Very well explained,yammy
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