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PRODUCTS
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1. White flour - 750 grams 2. Mineral water - 500 ml 3. Fresh yeast - 10 grams 4. Salt - 1 teaspoon 5. Sugar - 1 teaspoon 6. Sunflower oil - 2-3 tablespoons |
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METHOD OF PREPARATION
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The water is warmed to about 30°C. Take separately 1/2 tea cups of the water and in it dissolve the sugar, the yeast and 3 tablespoons of flour and leave to set for 20 minutes. The remaining flour is sieved together with the salt and the oil is added to the water. A well is made from the flour and the yeast and water are poured into it. Knead a soft dough that does not stick. If necessary add a little bit more flour. The resulting dough is placed in an oiled pot, cover it with a cloth and allow it to rise for about 30 minutes until it doubles its volume. The dough is then divided into 4 equal parts, each of which is spread into a rectangular crust, then it is rolled and put into a baking tray sprinkles beforehand with flour. The baguettes thus prepared are allowed to settle for 1 hour, several notches are cut with a sharp knife on their surface and then baked in a preheated to 220°C oven for 20 minutes. A tray of water is placed on the bottom of the oven, because in order to obtain baguettes with a crispy crust, an increased humidity is required during baking. |
