ad astra per alia porci


baguette
September 13, 2008, 6:59 am
Filed under: diary, food | Tags: , , ,

130908

It tastes like one, but doesn’t look like one. I baked flat baguettes today.

The key to this recipe is the water. I think I added too much water to the dough at step 2, and this resulted in a more flaccid dough that doesn’t hold up its shape well.

At any rate the product is extremely edible, with a strong taste of butter.

Baguette

Ingredients

Strong white flour 500g

Yeast 20g 14.6g

Warm water to mix

Salt 1tbsp

Butter 50g

Steps

1) Mix 200g flour with all of the yeast and enough warm water to make a thick batter, then leave to rise overnight.

2) Add rest of flour, the salt and butter to the dough and slowly add enough water to make a soft pliable dough. Rest dough for 1 hour.

3) Line baking tray. Bang the air out of the dough and roll into baguette shape. Put on baking tray and leave for 1 hour.

4) Preheat oven to 220 degrees C. Before dough goes into oven, make slashes along its length with a sharp knife. Bake for 30 minutes, than tranfer to wire rack to cool.

Advertisements

Leave a Comment so far
Leave a comment



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



%d bloggers like this: