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La Baguette

{Small guide, error-proof, to knead and bake a baguette in a few easy steps}

I do not claim to teach ' art of bread baking, there are excellent books on the subject and excellent blog. Just to mention a book "Bread and sweet stuff " Simili is a must. Read it and, in less than no time, you will find the pantry full of flour, the sleeves rolled up and ready a jar of yeast in front of you. The bread, the fragrance, its forms, use different flours and understand: everything This fascinates me and sometimes scares me. The perfect example is the Baguette. Looking thought "how can you be so rubbery, always fragrant (if it is a good baguette), with that perfect shape?" , and I became convinced that it is a self-bread impossible to replicate at home. "No, I would never be able." Then I open the book by Wayne Gisslen here and there a recipe that seems to just wink at me. So let's try!

{} Baguette Serves four

1kg flour 00

20g salt 25g fresh yeast 600ml lukewarm water


A large bowl A rolling pin Other
flour the work surface.

In the bowl crumble the levitated, pour the warm water and dissolve.
Add 600g of flour, stirring by hand with a clockwise movement.
Add the salt, others about 100g of flour or enough to remove the dough from the sides of the bowl.

Put remaining flour on a pastry board or table and knead with movements determined but without excessive force, until a soft ball and humid.

If the dough is too sticky, it means that we need a pinch of flour more. If the surface is a mesh with small openings means that it needs a drop of water in più.Tutto this depends on the flour, depending on the humidity as well, will need more or less moisture. At first it seems difficult to have to guess a chemical combination, then you go quietly to the eye.

Let the dough rest for at least ten minutes. Divide into four parts, each part and knead briefly then roll it out with a rolling pin into a long oval, remembering to flour the work surface does not stick to the dough.

Fold the dough from the longer form a cylinder, the final fold must be at the bottom. Slit
cuts on the transverse surface and let rise for one hour.
The rising time depends on the temperature of the environment, I advise you not to let it rise too much or you will lose the shape of Baguette.

Preheat the oven to 250 degrees. Boil water in a saucepan and then pour into a small dish to put in the oven to create steam.
Cook for about 20 minutes.

Et voila, the baguette is ready.

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