Скачать с ютуб How To Make French Baguettes At Home в хорошем качестве

How To Make French Baguettes At Home

Now you can bake some of the best French Baguettes, outside of France itself, in your own kitchen. Pretty handy since we can't even leave the house! Let alone pop over to peruse the French boulangeries. FIND THE FULL RECIPE HERE: https://albrady.co.uk/baguettes For our baguette recipe we are using a pre-ferment called a "poolish starter", which simple mixture of flour, water, and yeast or that is allowed to ferment for a few hours and then added to bread dough. You can make the bread without it but the flavour and the texture of these baguettes is almost impossible to achieve with any other method. Getting you as close to an authentic French Baguette at home, as you are ever likely to get. Unless you live in France.... in a bakery. Big love and stay safe! x #staythefuckindoors #withme Don't forget to subscribe to @Al Brady : https://bit.ly/2WLJloE ------------------------------------------------------------ EQUIPMENT I USE: https://amzn.to/2zOioYi ------------------------------------------------------------ If you liked this video please: COMMENT, LIKE & SUBSCRIBE! https://bit.ly/2WLJloE ------------------------------------------------------------ SLIDE INTO MY DM'S: Website - http://www.albrady.co.uk Instagram -   / albrady.co.uk   Facebook -   / albrady.co.uk   ------------------------------------------------------------ FIND RECIPES (and more) HERE: http://www.albrady.co.uk INGREDIENTS: For the poolish: 2g fresh yeast 70g water 60g strong white flour 10g dark rye flour For the baguettes: 260g strong white bread flour 7g fresh yeast 1tsp sea salt 140g lukewarm water For the poolish: Stir the yeast into the water in your mixing bowl, then add the white and rye flour and mix well with a dough scraper. Cover the bowl and leave the poolish to ferment for 4-5 hours or overnight in the fridge. To make the dough: Dissolve the yeast with 50g of the water. Uncover the poolish ferment and add the yeast mixture along with the remaining water, flour and finally salt. Using a round bladed knife or dough scraper, cut through the mixture to bring the dough together.Cover the bowl with a clean tea towel and leave to autolyse for 30 minutes to an hour. Turn the dough out onto the work surface and knead well for 10 minutes. Avoid adding extra flour unless absolutely necessary, if all ingredients have been weigh out correctly you shouldn’t need to.Once the dough becomes smooth and springy, place it into a bowl and leave to prove in a warm place for 1 hour or until doubled in size. Once proved, knock back the dough, turn it out onto your work surface, divide in 2 and form each piece into a ball. Cover with the tea towel and leave to rest again for 5-10 minutes. Lightly flour a tea towel and put on a baking sheet. Preheat the oven to 220ºC and place a baking sheet on the middle shelf the oven to heat up. Shape each ball into a baguette stick and place on the floured tea towel, pulling the cloth up between the doughs, to prevent them from touching. Leave to prove for 1 hour or until doubled in size. Transfer the baguettes to a peel, dusted with semolina, and slash the tops. Open the oven door and splash a little water in the bottom of the oven to create some steam. Slide the baguettes off the peel, onto the hot baking sheet in the oven. Bake for 12-15 minute until the baguettes are golden brown all and crisp. Remove from the oven and cool on wire racks.