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Baguette casera

Bread Baking Dough French Vegetarian Weekend

Homemade baguette is one of those things that always impress, but it's actually not difficult at all. The secret lies in a well-proofed dough and the way you roll it out. With good rolling pins you can roll the dough effortlessly and evenly, so each baguette comes out neat and consistent. Bake them until golden and bring them to the table while they're still warm. Sharing is one thing, but let's be honest: you deserve the first piece.

x_ckl_recipe_markerHomemade baguette Homemade baguette with a golden-brown crust and a soft, airy interior. This recipe shows how easy it is to turn a well-rolled dough into something special on the table. How do you make homemade baguette? Side dish French 3 baguettes 20 min 25 min 90 min 135 min

Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until it starts to foam slightly.
Mix the flour and salt in a large mixing bowl. Make a well in the center and pour in the yeast water. Knead everything for about 10 minutes until you have a smooth, elastic dough.
Cover the bowl with a clean tea towel and let the dough rise for 1 hour in a warm place, until it has doubled in volume.
Lightly dust your work surface with flour. Divide the dough into 3 equal pieces and flatten each piece with your hands.
Roll each piece of dough with the rolling pin into a rectangle of about 20 x 30 cm. Roll the dough tightly into a long log and press the seam well closed.
Place the baguettes seam-side down on a baking sheet lined with parchment paper. Cover and let them proof for another 30 minutes.
Preheat the oven to 220 degrees. Place a baking dish with a splash of water in the bottom of the oven to create steam. That helps form a crispy crust.
Score the top of each baguette diagonally with a sharp knife. Brush them lightly with water and place them in the oven.
Bake the baguettes for 20 to 25 minutes until golden brown and hollow-sounding when tapped. Let them cool briefly on a rack and serve warm.

Bread Baking Dough French Vegetarian Weekend 500 g all-purpose flour (plus extra for dusting) 7 g dry yeast (1 packet) 320 ml lukewarm water 10 g salt 1 tsp sugar Rolling pin Large mixing bowl Baking sheet Parchment paper Sharp knife Baking dish (for steam) Tea towel Cooling rack Rodillos de amasar rodillos-de-amasar Cuchillo de pan cuchillo-de-pan Cestas de pan cestas-de-pan Bol para mezclar bol-para-mezclar Cookinglife Rodillo para Masa de Madera de Haya 43.5 cm - con rodamientos de bolas Cookinglife ["Rodillo de masa"] Cosy & Trendy Rodillo para Masa Mármol - 45 cm Cosy & Trendy ["Rodillo de masa"] Cesta para pan Cookinglife Metal negro 23 x 22 x 12 cm Cookinglife ["Cesta para pan"] Pan salado coreano foodies-pan-salado-coreano Pasta casera con salsa de mantequilla y salvia foodies-pasta-casera-con-salsa-de-mantequilla-y-salvia Tarta salada de calabaza con salvia foodies-tarta-salada-de-calabaza-con-salvia Crêpes con Nutella foodies-crepes-con-nutella-1

Receta

Homemade baguette

Homemade baguette with a golden-brown crust and a soft, airy interior. This recipe shows how easy it is to turn a well-rolled dough into something special on the table.

Pandilla	Side dish
Cocina	French
Porciones	3 baguettes

Tiempo de preparación

Tiempo de preparación	20 min
Tiempo de horneado	25 min
Endurecer mínimo.	90 min
Total	135 min

Materiales necesarios

Rolling pin
Large mixing bowl
Baking sheet
Parchment paper
Sharp knife
Baking dish (for steam)
Tea towel
Cooling rack

Ingredientes

500 g all-purpose flour (plus extra for dusting)
7 g dry yeast (1 packet)
320 ml lukewarm water
10 g salt
1 tsp sugar

How do you make homemade baguette?

Dissolve the yeast in the lukewarm water and let it sit for 5 minutes until it starts to foam slightly.
Mix the flour and salt in a large mixing bowl. Make a well in the center and pour in the yeast water. Knead everything for about 10 minutes until you have a smooth, elastic dough.
Cover the bowl with a clean tea towel and let the dough rise for 1 hour in a warm place, until it has doubled in volume.
Lightly dust your work surface with flour. Divide the dough into 3 equal pieces and flatten each piece with your hands.
Roll each piece of dough with the rolling pin into a rectangle of about 20 x 30 cm. Roll the dough tightly into a long log and press the seam well closed.
Place the baguettes seam-side down on a baking sheet lined with parchment paper. Cover and let them proof for another 30 minutes.
Preheat the oven to 220 degrees. Place a baking dish with a splash of water in the bottom of the oven to create steam. That helps form a crispy crust.
Score the top of each baguette diagonally with a sharp knife. Brush them lightly with water and place them in the oven.
Bake the baguettes for 20 to 25 minutes until golden brown and hollow-sounding when tapped. Let them cool briefly on a rack and serve warm.

Modo cocina Evita que la pantalla se apague

The lovely thing about homemade baguette is the aroma that fills your kitchen while it bakes. Serve them warm at the table with good butter, and you've already won. Want to vary it? Add some rosemary or garlic powder to the dough for an extra flavor dimension.

A good rolling pin makes a difference when rolling out dough. Choose one that turns smoothly, feels sturdy and is wide enough to roll the dough evenly in one go. Then this recipe is no longer a challenge, just a pleasant moment in the kitchen.

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