BAGUETTE 🥖 CRISPY BREAD full of Bubbles 🥖 recipe by Everyone at the table скачать в хорошем качестве

BAGUETTE 🥖 CRISPY BREAD full of Bubbles 🥖 recipe by Everyone at the table

Since I discovered this bubble-filled dough I no longer buy bread, I can't stop, I make Bread, Focaccia and Pizzas with the same procedure! I put the links below for the focaccia and pizzas. 👇 I recommend you turn up the volume and feel the Crunchiness! A very simple dough, it should not be kneaded, but (essential for success) it should be left to rest several times, at the beginning of a few minutes then for several hours! It's just a matter of respecting the rising times, but the magic that will happen under your eyes will totally pay off! With 500 g of flour I made 3 large baguettes but you can easily make even the smallest form in long sandwiches, the procedure is the same! ‼ ️ Tip: if you want to eat one and the others you want to keep them fragrant as freshly made, cook them and Freeze them as soon as they cool down! Just defrost them at room temperature and possibly a quick pass in the oven or on the stove and you will have fresh bread every day! I do so! ‼ ️If you want you can use less yeast increasing the rest times! And if you want you can put it in the fridge in the evening for the next day, after having done all the rests (at room temperature) for longer leavening! The next day, take the dough out of the fridge and leave it for 30-40 minutes at room temperature and proceed to shape the loaves. (As video) ⏱ Rising times: 2 Intervals of about 20-30 minutes one from the other making the folds as in the video minute 👉 2:29 and 3:17 About 4 hours of leavening 👉 4:20 2 Intervals of 30-40 minutes after processing (as in video) 👉 6:53 and 4:20 🌡 Baking in the oven already at temperature (put a bowl with water in the oven to create the steam) for about 35-40 minutes total after 15 minutes remove the water and salt the pan with the baguettes on the top shelf (as seen in the video at 👉 11:23 🌡📝 Ingredients: for 3 large baguettes 🥖 400 g Flour 0 (a common flour for leavened products) 300 g Water (room temperature) 8 g Fresh brewer's yeast (4 dry) 2 teaspoons Sugar 15 g Salt (about 2 teaspoons) 2 tablespoons olive or seed oil) (for the dusting I recommend Rice Flour or Semolina)