Aloha Folks today i want to show you my homemade Baguette Recipt...
easier i cant be
Especially juicy box white bread
For 2 breads
Time: 10 minutes and approximately
3.5 hours of baking and resting
Decisive for a good yeast dough is the amount of liquid: The more, the better. Approximately 600 ml of water, milk, egg or the like. for one kilogram of flour gives a good dough. Clearly moistened doughs remain so sticky that you can no longer shape them. In a book on the defense of genetic engineering in agriculture, I found a recipe whose author Prof. Beda M.Stadler ignores this principle, and simply bakes unfamiliar moist dough in box shapes. Sometimes it is worth to question the habitual patterns of thought and action. Not only for genealogists and enemies, but also for us Brotbäcker.
ingredients
800 (!) Ml handwarm water
1 Bt dry yeast
1 tbsp of sugar
1 kg of flour
2 tablespoons salt
Butter for the molds
preparation
Mix water with yeast, sugar and about 100 g of flour in a large bowl.
In a second step, mixing the remaining flour and salt vigorously would be the wrong word, but you can still use a hand mixer with kneading hooks. Cover the bowl with a cloth and let it stand in a warm place for 1-2 hours until the dough volume has doubled.
Bake two smaller box shapes, each filling the dough approximately halfway through. Do not over-treat the dough so that you can not squeeze out the air bubbles.
Preheat the oven to 200 degrees CELSIUS (circulating air 180 degrees).
Let the dough go again until it reaches almost the edge of the mold. Bake in the oven on the second rail from below for 40-50 minutes.
If you decide to choose a baguette or both. The baking time of the Baguette is shorter... only 30 min ;) smile
