Sourdough Baguettes
Sourdough Baguettes
Recipe for reference
Link: http://translate.google.com/translate?hl=en&sl=fr&u=http://cui-cuit-cuisine.com/blog/index.php%3Fpost/2009/07/15/Baguettes-au-levain&ei=lc2cTfqUNofSsAPpr8yLBA&sa=X&oi=translate&ct=result&resnum=4&ved=0CDsQ7gEwAzgK&prev=/search%3Fq%3Dbaguette%2Bau%2Blevain%26start%3D10%26hl%3Den%26sa%3DN%26prmd%3Divnsefd
By Cui Cooked Food 15. 07. 2009, 17:55 - BAKERY - Permalink
They are not beautiful? I am very proud to present my chopsticks from the recipe (very well explained) by Jane's super site ... sourdough! . Superb crust, superb, honeycombed crumb and taste top top top!
A few months ago I started making my sourdough. After testing several recipes for bread today I tested the sticks! It's so simple to make and so delicious you can not seem to understand that in most cases do not.
I invite you to discover the blog ... sourdough! to start with your starter (it takes a few days to go, but after that you can keep it very long, mine for several months). You can then start making sourdough baguettes.
Here's the recipe so I followed:
Day 1:
I reach for my liquid yeast from the refrigerator (I store it in the refrigerator for failing to feed him once a week) and I start preparing my firm starter:
30 g of liquid yeast
90 g flour
40 g water
Stir to get a ball.
Knead 1 or 2 minutes, place in bowl. Filmer. Let stand 24 hours at room temperature.
After 24 hours, he must have doubled in size.
Day 2:
Preparing the dough:
500 g flour T65
375 g water
125 g leaven farm (roughly torn into pieces)
¼ teaspoon dry yeast baker's
10 g salt pepper gray guérande
-In a large bowl, put in order: the Farm leaven, water, yeast, salt and flour. Mix everything with a rubber spatula (although hard) or wooden spoon. Cover with a cloth and let stand at room temperature 30 minutes.
-Insert the spatula between the dough and the bowl, and bring the bottom of the dough on top. Repeat 19 times by turning the bowl a quarter turn each time. Let the dough rest under a towel for 20 minutes.
-Repeat the above paragraph 3 more times. But after the last beating, does that leave for 10 minutes instead of 20minutes. -Filming the bowl. Store in refrigerator for 12 hours.
Day 3:
Remove dough from bowl, place on a lightly floured work plan.
Cut dough into 5 equal parts. Do not knead the dough, do not return.
Bring the bottom of the dough on top, slightly pinch weld, then return the dough. Place on floured board, do the same for others, taking care to space them. Let rise 1 hour under a towel.
Flour a thick canvas.
Shape the balls into chopsticks
1.The folds the dough around itself to ¾. One soda with your fingers.
2.You fold the dough over itself to ¾ in the opposite direction. One soda.
3.The puts his finger in the middle of the stick and the 2 sides are folded over the finger, pinching. This is done along the entire length. It also reunites the two ends inward.
4.Make roll the dough under your fingers into a long sausage.
Place the baguette on the web. Fold the fabric into as a corrugated iron. Place the other strips. Cover with a towel, let rise 1 hour.
Preheat oven to 250 ° C with the drip pan returned. Put a bowl of water in the bottom of the oven.
Using a cardboard or a wooden plate, take a stick. The incised deeply and quickly. Place on licking fry. Repeat with other 2 sticks. Take a glass of water in the bottom of the oven to lend a fog. Cook for 20-25minutes after the desired color.
Rid on a grid.
Make a second batch with the remaining 2 sticks.
Recipe for reference
Link: http://translate.google.com/translate?hl=en&sl=fr&u=http://cui-cuit-cuisine.com/blog/index.php%3Fpost/2009/07/15/Baguettes-au-levain&ei=lc2cTfqUNofSsAPpr8yLBA&sa=X&oi=translate&ct=result&resnum=4&ved=0CDsQ7gEwAzgK&prev=/search%3Fq%3Dbaguette%2Bau%2Blevain%26start%3D10%26hl%3Den%26sa%3DN%26prmd%3Divnsefd
By Cui Cooked Food 15. 07. 2009, 17:55 - BAKERY - Permalink
They are not beautiful? I am very proud to present my chopsticks from the recipe (very well explained) by Jane's super site ... sourdough! . Superb crust, superb, honeycombed crumb and taste top top top!
A few months ago I started making my sourdough. After testing several recipes for bread today I tested the sticks! It's so simple to make and so delicious you can not seem to understand that in most cases do not.
I invite you to discover the blog ... sourdough! to start with your starter (it takes a few days to go, but after that you can keep it very long, mine for several months). You can then start making sourdough baguettes.
Here's the recipe so I followed:
Day 1:
I reach for my liquid yeast from the refrigerator (I store it in the refrigerator for failing to feed him once a week) and I start preparing my firm starter:
30 g of liquid yeast
90 g flour
40 g water
Stir to get a ball.
Knead 1 or 2 minutes, place in bowl. Filmer. Let stand 24 hours at room temperature.
After 24 hours, he must have doubled in size.
Day 2:
Preparing the dough:
500 g flour T65
375 g water
125 g leaven farm (roughly torn into pieces)
¼ teaspoon dry yeast baker's
10 g salt pepper gray guérande
-In a large bowl, put in order: the Farm leaven, water, yeast, salt and flour. Mix everything with a rubber spatula (although hard) or wooden spoon. Cover with a cloth and let stand at room temperature 30 minutes.
-Insert the spatula between the dough and the bowl, and bring the bottom of the dough on top. Repeat 19 times by turning the bowl a quarter turn each time. Let the dough rest under a towel for 20 minutes.
-Repeat the above paragraph 3 more times. But after the last beating, does that leave for 10 minutes instead of 20minutes. -Filming the bowl. Store in refrigerator for 12 hours.
Day 3:
Remove dough from bowl, place on a lightly floured work plan.
Cut dough into 5 equal parts. Do not knead the dough, do not return.
Bring the bottom of the dough on top, slightly pinch weld, then return the dough. Place on floured board, do the same for others, taking care to space them. Let rise 1 hour under a towel.
Flour a thick canvas.
Shape the balls into chopsticks
1.The folds the dough around itself to ¾. One soda with your fingers.
2.You fold the dough over itself to ¾ in the opposite direction. One soda.
3.The puts his finger in the middle of the stick and the 2 sides are folded over the finger, pinching. This is done along the entire length. It also reunites the two ends inward.
4.Make roll the dough under your fingers into a long sausage.
Place the baguette on the web. Fold the fabric into as a corrugated iron. Place the other strips. Cover with a towel, let rise 1 hour.
Preheat oven to 250 ° C with the drip pan returned. Put a bowl of water in the bottom of the oven.
Using a cardboard or a wooden plate, take a stick. The incised deeply and quickly. Place on licking fry. Repeat with other 2 sticks. Take a glass of water in the bottom of the oven to lend a fog. Cook for 20-25minutes after the desired color.
Rid on a grid.
Make a second batch with the remaining 2 sticks.
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