* Exported from MasterCook *
Baguette
Recipe By :Bee
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Poolish
1/2 cup water -- plus
3 tablespoons water
1 pinch instant yeast -- (1 g)
1 1/4 cups all-purpose flour
Dough:
1/2 cup water -- plus
3 tablespoons water
1 teaspoon salt
1/2 teaspoon instant yeast -- +
1/8 teaspoon instant yeast
2 1/2 cups all-purpose flour
French Baguette with crispy and golden crust. Nothing beats
hot-off-the-oven baguettes to accompany a family meal. This is a
fail-proof baguette recipe!
The night before, dissolve the yeast into the water for the Poolish,
then mix in the all-purpose flour. Cover and let it ferment at room
temperature for 12 to 16 hours, or overnight. Once the Poolish has
bubbles breaking on top and has started to wrinkle, it's ready.
Transfer the Poolish into the bowl of a stand mixer attached with a
dough hook. Add water, salt, yeast and all-purpose flour and knead
the dough on slow speed for 2 to 3 minutes. Cover and let it rise for
two hours, giving it a stretch-and-fold at the one hour mark.
Divide the dough into three equal pieces. Cover and let rest for
about 20 minutes. Shape into baguettes about 12" logs and cover,
letting them rise for about 60 to 90 minutes.
Score and bake on a preheated oven at 450F for about 25 minutes.
Remove from oven, let cool and serve.
Cal 284, Carb 59g, Sod 391mg, Fiber 2g, Pro 8g
Source:
"adapted from The Fresh Loaf"
S(Internet address):
"https://rasamalaysia.com/homemade-baguette/";
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Per Serving (excluding unknown items): 286 Calories; 1g Fat (2.5%
calories from fat); 8g Protein; 60g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 359mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat.
NOTES : 2019 - 0126