HOMEMADE BAGUETTE BREAD(FRANCE)


  • 4 cups white flour
  • 1¼ teaspoon dry yeast instantanée
  • 2 tablespoons of margarine
  • 2 cups poolish (french promontory)
  • 1 teaspoon salt
  • 1 glass of water

If making by hand, mix the flour, salt and dry yeast in a large bowl. Add room temperature water and poolishi to the mixture and knead your dough for 7 minutes. For the next 3 minutes, knead the dough against the kitchen counter. Your dough will be quite soft and have a smooth consistency that sticks slightly to the touch. If you are using a mixer, attach the dough kneading apparatus to your mixer and take the flour, salt and dry yeast into the mixer bowl. Add room temperature water and poolishi to the mixture and knead for 5 minutes. For the next 2 minutes, increase the speed of the mixer and knead the dough at this setting. Your dough will be quite soft and have a smooth consistency that sticks slightly to the touch.

Take the dough in a greased bowl and leave it at room temperature for 1 hour.

Set the oven to 482 degrees and place your baking stone or two trays on top of each other in the middle of the oven. During this period, it is ensured that the stone or trays are heated well and reach the desired temperature. Gently take the dough on a floured counter and divide it into 3 equal parts with a knife. Close each piece in an envelope by gently stretching it to both sides.

Close the envelope-shaped dough 2-3 fingers inward from the edge of the dough as if you were rolling it with both hands. Close the dough by pressing only this closing line with the palm of your hand.

Twist and roll the dough again and stretch it 11,82 inch without pressing it too much. While doing this, you can pull gently with both hands as needed. Place the rolls side by side on the counter with baking paper at 3,93 inch intervals.

Cover the bread with a damp kitchen towel and leave it in a warm place for 30 minutes to let it rise again.

To steam the oven: 5 minutes before placing the bread in the oven, add ½ cup of boiling water to a small ovenproof bowl and place it in a suitable place in the back corner of the oven.

With a sharp knife, gently make 3 long oblique slits on the bread.

Throw the breads with baking paper on the stones or trays in the oven at 482 degrees. In the first 5 minutes, spray water 4-5 times inside the oven (paying attention to the pilot light) 3 times. You must do this quickly. Because every time the oven door is opened, there is a significant heat loss. Bake for 20 minutes or until well browned.


 

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