INGREDIENTS:
1 sachet of yeast
2 ½ cups. lukewarm water
1 tsp salt
6 ½ - 7 ½ cups. around Flour
2 tbsp cornmeal (for baking)
1 egg yolk beaten with 1 tablespoon cold water
Makes
4 sticks 35 x 6 cm
INSTRUCTIONS:
Put the yeast in a large bowl, dissolve in 1 / 4 cup. the lukewarm water. Leave it for a while to dissipate. Add the remaining water, salt and 5 cups. of flour. Beat well until a uniform mixture.
Add flour as needed so that you can bake the dough, remove it from the bowl and shape it on a lightly floured surface for 1-2 '. Leave for 10 minutes to rest.
Begin again modeling, adding flour to prevent sticking to hands and shape for 8-10 'until it becomes smooth and elastic. Put the dough into a large oiled bowl, cover with plastic wrap and let double in volume (may take more than 2 hours because there is little amount of yeast).
Press the dough to deflate and divide it into 4 equal parts. Take a part and, on floured surface, using your hands then roll like a rope, about 35 cm in length and diameter 6. Do not be upset if it is not perfect.
Do the same for the other three parts and place the sticks in specific cases or about 10 cm away from one another in a pan you floured with corn flour. Spray them with water, cover lightly with the plastic wrap and let it rise (in a warm place) for 40 minutes or so.
Carefully remove the foil and brush the baguette with egg. With a sharp knife or razor, make 3 diagonal cuts in the baguette.
Preheat oven to 230 ° and bake for 15 sticks. " After the spray again with water and turn down to 190 °. Bake for 10-15 'yet, until they become golden brown.
Remove from the oven and let cool.
Add flour as needed so that you can bake the dough, remove it from the bowl and shape it on a lightly floured surface for 1-2 '. Leave for 10 minutes to rest.
Begin again modeling, adding flour to prevent sticking to hands and shape for 8-10 'until it becomes smooth and elastic. Put the dough into a large oiled bowl, cover with plastic wrap and let double in volume (may take more than 2 hours because there is little amount of yeast).
Press the dough to deflate and divide it into 4 equal parts. Take a part and, on floured surface, using your hands then roll like a rope, about 35 cm in length and diameter 6. Do not be upset if it is not perfect.
Do the same for the other three parts and place the sticks in specific cases or about 10 cm away from one another in a pan you floured with corn flour. Spray them with water, cover lightly with the plastic wrap and let it rise (in a warm place) for 40 minutes or so.
Carefully remove the foil and brush the baguette with egg. With a sharp knife or razor, make 3 diagonal cuts in the baguette.
Preheat oven to 230 ° and bake for 15 sticks. " After the spray again with water and turn down to 190 °. Bake for 10-15 'yet, until they become golden brown.
Remove from the oven and let cool.
0 σχόλια:
Δημοσίευση σχολίου