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#Improvements over the instruction in the video added below 09/06/2020 Ingredients 700g pizza flour/ strong bread flour 450g warm water 8g dried yeast 12g salt These measurements are exact. Make sure they are adhered to. Measure to the gram. Add the warm water to mixing bowl and sprinkle on the yeast and mix to incorporate. Add half flour to water and mix. Pour over rest of flour to cover and sprinkle salt on. Do not mix. Just leave it for 10 minutes. Mix in a machine with a dough hook slow speed for 2 minutes until all the flour is gathered up. Increase speed of mixer so the dough is thrown off the hook slightly to the sides and mix at that speed for 5 minutes. At the end of 5 minutes the dough will be smooth and the mixing bowl clean. Remove dough from bowl onto work surface and leave to rest whilst everything else is cleared up. The next step is a repeating step between the **** and ++++ ****Dampen/moisten hands slightly, NOT wet. Press fingers into dough to make indentations and spread the dough into a moderate square. Fold in half so that the indentations make bubbles. You will need a plastic scraper spatula to gently help release the dough from the work surface and the top fold over is slightly stretched over the dough on the work surface. Repeat 90 degrees and fold over Repeat 90 degrees and fold over Repeat 90 degrees and fold over. Pull the dough towards you and form it into a ball three or four times rotating at each pull to pull all the folds underneath the dough ball. Put the dough ball in the mixing bowl and cover and put in a warm place to rise for 30 minutes.++++ Remove dough onto the work surface and repeat from **** to ++++ a further 2 times. When you pull out the dough from the last and third rise it should be in a decent football shape. If not, do it another time. Divide the dough into 4 equal portions by weight. Put the dough onto a floured couche (a cotton pillowcase spinkled with flour). IF necessary, and do not use a lot to stop stickiness, lightly press your hands onto the floured couche, and form the dough into a small oblong. On long edge fold over towards you two thirds and press to stick at 2/3 mark. Fold over the bottom to the top edge and seal that edge with the edge or heel of your hand. Tuck in the ends slightly. Put prepared small torpedo onto the floured couche. Repeat for the other three. Now, put the oven on high, 250 degrees C with a tile/ pizza stone in top half of oven and a heavy cast iron frying pan on a shelf in the bottom of the oven. Cover the formed dough and leave 15 to 20 minutes. Uncover the dough and on the floured couche, using dry, lightly floured hands form the dough into a larger oblong than before, the approx length of the baguette (it needs to fit into your oven onto the metal plate to bake it). On long edge fold over towards you two thirds and press to stick at the 2/3 mark. Fold over the bottom to the top and seal that edge with the edge or heel of your hand. Tuck in the ends slightly. Roll to seam upwards and make sure the seam is well sealed and pinch and seal any non sealed portions. (# improvement) Place the sausage baguette on the couche seam side UPWARDS (NOT downwards as per the video 16.00 mins to 18.10 mins) and ruche or roll the couche up slightly against the baguette to separate it from the next one. Repeat this step for the next three so that all four baguettes are on the floured couche with a fold of floured couche separating each of them and cover with the balance of the couche. Leave for a further 35 minutes. Roll the baguettes off the couche onto a heavy metal plate, I use a piece of 3mm steel seam side DOWNWARDS as per the video. Evenly space. Score the baguettes with three parallel overlapping diagonal cuts with an oiled sharp knife. Spray the tops with water with a water sprayer. Get ready a kettle with a cup or so of boiling water in it. Open the oven. Slide the tray with the baguettes on into the oven onto the hot stone. Use a pair of oven gloves!!! Pull out the heavy hot frying pan enough to pour the boiling water in it from the kettle. Hot steam will immediately rise. Immediately replace the frying pan under the stone with the boiling water in it. Reduce the oven temperature to 200 degrees C and cook for 8 minutes. Open oven door (watch out for hot escaping steam!!! It can burn badly) and rotate the 3mm tray 180 degrees this is to even out the cooking. Cook a further 8 minutes at 200 degrees C. Check the baguettes. Remove frying pan if there is still water in it and (# improvement) (22.08 mins to 23.16 mins) Leave temperature as it is at 200 degrees C and cook for longer, a further 5 minutes, rotate and a further 5 minutes or until required colouring is obtained. Makes them more crispy, better crust is and more golden. Take them out and leave on a rack to cool.