French loaf - cooking, not buying

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Well, who will remain indifferent when you hear the aroma of a freshly baked French loaf or baguette? Soft, crispy and still hot. It is eaten immediately and without a trace.

But how many people thought about cooking a French loaf in the oven at home? But it's not that difficult.

A few proven secrets

Experienced chefs have already noticed what to do and what not to do when making a crispy baguette. Therefore, beginners should take into service a few secrets.

1. Many French loaf recipes contain sugar, although the pastries are not sweet. If someone is confused by this ingredient, then it can be replaced with m alt.
2. Baton baking requires a high temperature (-250°C). If you set the temperature lower, the baked goods will be overdried.
3. If your oven is drying, place a container of water in the oven before baking the baguette to create steam. This is another important condition when preparing a French loaf.
4. To keep a baguette fresh for several days, after cooling it must be wrapped incellophane bag or cling film. Do not put in the refrigerator.

Classic recipe

So, the classic recipe for a French loaf in the oven (photo attached) involves baking a simple bread product without any additives.

For cooking you need:

• 0.5kg wheat flour;
• 10 grams dry yeast;
• 0, 4 liters of pure water;
• tablespoon vegetable oil;
• 40 grams of butter;
• 2 tsp each sugar and s alt.

Cooking instructions:

1. Prepare the dough. Pour 100 ml of warm water into a saucepan.
2. Yeast, 2 teaspoons of sugar and 3 tablespoons of flour are poured into water.
3. Everything is mixed, cover the pan with a towel and leave alone for 15 minutes. After a while, a white foam should form.
4. After that, the remaining amount of water, flour and s alt are added to the finished dough.
5. Butter is melted and poured into the dough. Mix first with a spoon, and then make a manual kneading of the dough. You don’t need to knead it for a long time, the less - the more porous the baguette structure will turn out.
6. Now baked goods are formed from the finished dough: either 1 long loaf or a few smaller ones. Several oblique cuts must be made on the surface.
7. Baking is laid on a baking sheet sprinkled with flour. Cover it with a towel and put it in heat (not in the oven) for 30 minutes to make it fit.
8. Put a container of water into the oven preheated to 250°C. And when the loaf is infused, itsent to bake for 10 minutes.
9. After 10 minutes, the container with water is removed, and the loaf continues to bake for another 15 minutes.

French Creamy Baguette

• 0.5 kg wheat flour;
• 0, 2 liters of milk;
• 50ml water;
• 1 egg;
• tablespoon of sugar;
• a teaspoon of s alt;
• 20 grams of yeast;
• 50 grams of butter;
• sesame for sprinkling.

Cooking as follows:

1. Water and milk need to be slightly warmed up. They should be warm, but not hot.
2. Milk and water are mixed, yeast and sugar are added to them. Stir, cover and leave for 5 minutes.
3. The butter is melted. Add it and the egg to the yeast mixture.
4. Add s alt and sifted flour. Knead the dough.
5. The dough should be elastic, moderately tight. After kneading, the dough is transferred to a bowl with a bottom and edges greased with vegetable oil. Cover with a towel and leave for an hour and a half. In volume, it should increase by 2 or even 3 times.
6. The risen dough is laid out on the table. Divided into 2 parts.
7. Each part is rolled out in a thin layer (2-3 mm thick). Brush with melted butter.
8. Each rectangle is folded in half lengthwise and then in half across. Put in the refrigerator for 15 minutes.
9. After 15 minutes, take out the dough and roll out the rectangles again. The surface of each is smeared with butter.
10. Collapse the dough rectangles intorolls.
11. Incisions are made on the surface of each roll.
12. Put them on a baking sheet and leave them alone for 20 minutes.
13. Before baking, the loaves are brushed with egg and sprinkled with sesame seeds.
14. Bake at 250°C for half an hour.

French loaf with herbs

• 300 grams of wheat flour;
• 1/2 teaspoon yeast;
• 150ml water;
• 2 tbsp vegetable oil;
• 1/2 tsp each s alt and sugar;
• 30 grams each of garlic, dill and parsley.

Cooking:

1. Combine water, sugar and yeast. Stir until smooth.
2. Set the dough aside for 10 minutes.
3. The flour is sifted and vegetable oil is poured into it.
4. Pour flour and s alt into the dough. Knead the dough with your hands.
5. The dough should be smooth and elastic. Put it in a bowl, cover with cling film. In an oven preheated to 40 ° C, put the dough for an hour so that it fits.
6. Garlic rubbed on a grater. Dill and parsley finely chopped. Everyone mixes.
7. The prepared dough is rolled out into a rectangle.
8. Sprinkle it with herbs. Roll up.
9. Make cuts and put in the oven for 30 minutes. Oven temperature 180°C. Do not forget about the container of water to create steam in the oven.

Recipe for the impatient

• 400 grams of flour;
• 250ml water;
• 2 tbsp vegetable oil;
• 8 grams dry yeast;
• by tsp sugar and s alt.

Cooking:

1. Prepare a brew of water, sugar and yeast. Leave for 15 minutes.
2. Sift flour into a dough, add s alt and butter.
3. Knead the dough, add more flour if necessary. The dough should be elastic.
4. Leave the dough for an hour to increase in size.
5. Then cut it in half and roll it into a "sausage".
6. Incisions are made on each. Sprinkle the loaves with flour.
7. Sent to the oven to bake for 40 minutes at 180°C.

Conclusion

French loaf, the photo of which is already appetizing, is prepared easily and simply in the home oven. You can cook it from the available ingredients that every housewife has. In addition, fragrant homemade cakes seriously save the family budget.