If I say "crispy sandwich" what kind of bread comes to mind? I immediately think of baguettes: the external crunchiness and the alveolar crumb are a perfect combination to accommodate fillings of all kinds. What if we make bread at home? For sure we will get an amazing sandwich! Let's get to work: a good job awaits us! Let's see how to prepare the baguettes at home.
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Identity Card of the Recipe
- 229 KCal Calories per serving
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Ingrediants
For the biga (doses for 3 baguettes)
- To grease: 1 tablespoon of extra virgin olive oil
- 5 g of sugar
- 140 ml of water
- 6 g of brewer's yeast
- 110 g of type 0 white flour
- 110 g of white flour of type 00
For the main dough
- To grease: 1 tablespoon of extra virgin olive oil
- 300 ml of water
- 20 g of dried mother yeast
- 6 g of brewer's yeast
- 5 g of sugar
- 15 g of salt
- 225 g of type 0 white flour
- 225 g of white flour type 00
Materials Needed
- Bowls of various sizes
- Baguette mold or baking tray
- Scale weighs food
- Sieve
- Transparent film
- Spray or brush
Preparation
- In a bowl, sift the white flour type 00 with the white flour type 0. Dissolve the fresh brewer's yeast in warm water, adding a teaspoon of sugar. Add the dissolved yeast to the flour and mix with your hands until you get a moldable and slightly sticky dough. Grease a bowl with a drop of oil, lay the dough on it, cover with cling film and leave to rise at room temperature for 90 minutes.
- After 90 minutes, work the dough quickly to remove the air that has trapped inside. Return the dough to the bowl, cover with plastic wrap and let it rest in the refrigerator overnight (at least 8 hours).
- After 8 hours, remove the bowl from the fridge and leave the dough at room temperature.
- In the meantime, devote yourself to the main dough. Mix the flours with the sugar, the dried mother yeast and the brewer's yeast dissolved in warm water sweetened with a teaspoon of sugar. Let the mixture rest for 20 minutes.
Alternatively
As an alternative to dried sourdough, it is possible to use fresh sourdough (in quantities equal to 30% of the weight of the flours), 3 g of dry brewer's yeast or 9 g of fresh brewer's yeast.- Now mix the leavening (biga) to the main dough, add the salt and work everything with your hands. If necessary, add very little flour. Grease a bowl with the oil and place the ball of dough on it. Cover with cling film and let it rest for 30 minutes at room temperature.
- Work the dough quickly to make it deflate, thus letting the gas escape; place the dough back in the bowl, cover with cling film and let it rest for 90 minutes in a warm environment (eg oven preheated to 180 ° C for 2 minutes, then turned off).
- At this point, spread the dough and divide it into three pieces. Stretch and roll each piece to obtain an elongated shape (baguette). Place the three baguettes in the special micro-perforated and curved mold. Leave the baguettes to rest at room temperature for 15 minutes.
Who does not own the mold
Those who do not have a specific mold can leave the baguettes to rise in a pan lined with parchment paper, taking care to maintain a certain distance between one and the other.- Close the baguette mold in a plastic bag, taking care to avoid direct contact between the dough and the bag. Leave the baguettes to rest in the fridge for 8-12 hours.
- Remove the baguettes from the refrigerator and leave them at room temperature for 30 minutes.
- Meanwhile, preheat the oven to 250 ° C, taking care to place a saucepan of water on the bottom of the oven to create the right humidity.
- Score the baguettes with a very thin blade, brush the surface with water (or use a spray bottle) and bake immediately. Cook at 250 ° C for 5 minutes. Open the oven door and sprinkle more water over the baguettes. Lower the temperature to 230 ° C and cook for 25-30 minutes, taking care to turn the baguettes often.
- Turn off the oven and leave the mold in it for 5-10 minutes.
- Remove the baguettes and let them cool for at least one hour before cutting them.
- Consume within two days. Store in a plastic bag.
Alice's comment - PersonalCooker
Yes, I know I already imagine what you are thinking of telling me: “let's go to the baker first and buy them ready”. In fact it is true: but do not imagine what satisfaction to prepare them at home, and the scent that emanates from the oven: an indescribable thing to try!Nutritional values and Health Comment on the recipe
Baguette is a type of bread of French origin. It has a fairly high energy intake, which increases further with cooking and is mainly provided by carbohydrates. The proteins are of medium biological value and quantitatively less relevant; also the lipids are scarce (the main fatty acids are the unsaturated ones). There is no cholesterol and the fibers seem abundant.
Baguette is a food to be used as an accompaniment to dishes. Abuse is not recommended in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia. Containing gluten, the consumption of baguettes is also not recommended in case of celiac disease.
The average portion corresponds to about 25-100g (55-230kcal).
