Quick Baguettes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg wheat flour, 550
- 55 g sourdouh, dried wheat sour
- 20 g bakin malt, from own production or bouht
- 24 g salt
- 20 g yeast, fresh
- 600 g water, approx. 20 °
- a bit salt
- some water
Print Recipe
Pin Recipe Instructions
- Mix the flour, wheat sour and baking malt in the bowl of a food processor. Make a well, crumble the yeast into it and sprinkle the salt on the edge. Pour water, except for a small amount, into the well and stir gently. Let rise for 10 minutes. Knead in the food processor until a lump has formed on the hook. If necessary, add the remaining water. Cover the bowl with a cloth and place on the bottom of the combi steamer. If it is too big - use another bowl.
- Setting: 30 ° / 100% / 60 minutes.
- Knock off the dough, tip it onto a floured surface, knead briefly and divide into six long pieces. Let rise for 10 minutes. Shape the pieces into baguettes and place on greased baguette trays.
- Make a solution from a little water and salt, brush the baguettes with it and then cut several times lengthways.
- Slide the baguette trays onto a rack on the first and fourth level. The piece cook takes place in the DGC immediately before baking. Settings:
- 1. 30 ° / 90% / 60 min.
- 2. 200 ° / 100% / 15 min.
- 3. 190 ° / 60% / 10 min.
- 4. 180 ° / 30% / 10 min.
- The baguettes that should not be eaten immediately are taken out after the third cooking step and allowed to cool. Then they are put in a bag in the freezer.
- If necessary, they can be frozen on the third level in the DGC. I use the baguette tray for this. Setting: 190 ° / 85 / 15-17 min.
- We eat the baguettes as a side dish to salad.
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