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Baguete Toscana
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April 22 2025
Умница так вкусно можно рецепт пожайлуста на русском языке буду вам очень благодарна хочу то-же спасибо большое удачи вам и процветания ❤❤❤❤❤❤❤❤❤❤
April 22 2025
Recipe:
Ingredients
Sourdough Starter
Night before
5g sourdough starter
30g water
25g all purpose flour or bread flour
5g rye flour
I always feed starter with 90% all purpose flour and 10% rye. Which makes it nice and strong.
Please note, summertime ratio for overnight feeding is higher (1:10:10) compared to wintertime( 1:7:7), because of the temperature difference. Depending on the strength of the starter, you can change the ratio.
Learn how to make starter from scratch here.
Main Dough
50g sourdough starter (16.6%)
270g bread flour (90%)
30g whole grain whole wheat flour (10%)
219g water total (73%)
6g salt (2%)
0.5g dry yeast
Directions
Starter preparation steps
Night before
10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 70-75F till next morning until it reaches the peak (10-12 hours), it should at least double (starter isn’t strong enough), or triple in size(strong starter).
Baguette dough preparation steps
Next morning
8 am mix water with yeast and sourdough starter until dissolved add flour, using spoon, mix all together, until no dry flour remained, cover, let rest 30 min for autolyse (during the autolyse stage the flour absorbs the water, becoming fully hydrated. This will activate gluten development).
8.30 am add salt. Lightly mix using your hands, until salt incorporated well. Round the dough and let rest covered at 74-76F/23-24C for 30 min.
9 am perform 1st coil fold. Round the dough, cover and let rest for 1 hour.
10 am 2nd coil fold. Round the dough, cover and let rest for 1 hour.
11 am 3rdcoil fold. Round the dough, cover and let rest for 1 hour.
Baguette preshaping steps
12 pm dough has to feel lighter, with signs of fermentation(bubbles on the surface), but not too puffy.
Turn container on slightly floured surface. Using the scraper divide the dough in 2 equal parts, The weight of each dough piece should be around 220-230g.
Round each piece of dough with help of a scraper. And let rest uncovered for 30 min.
Baguette shaping steps
Baguette loaf shaping requires a technique for proper proofing and achieving a beautiful looking loaf.
Turn the dough round on to floured surface. Pat it down roughly, form a rectangle.
Along the longer side, fold the upper third part of the rectangular dough toward the bottom third, then press down the folded section with your palm for it to flatten.
Now fold the bottom third toward the top, then press down the folded section with your palm for it to flatten.
Then use your thumb to make a crease in the middle of the rectangular dough, then fold it in half.
Seal the edges with your fingers, then roll the dough back and forth starting from the center towards the end until you achieve the desired length (about 20-24cm long, if you are planning to bake them in challenger pan, or 24-28cm if you are baking them on a baking stone.
Generously sprinkle proofing couche with whole grain flour to prevent sticking.
Now transfer each s
April 22 2025
Who else checked her page immediately after seeing the one she was showing how she records her videos on the floor? Now that’s all I can think of when I see her videos
April 22 2025
Oui mais Vous serez gentill Si Vous nous montrer LA pate et les mesures.
April 22 2025
lovely baguette. this has to be the worst song i have ever heard on a recipe video though
April 22 2025
Did you pull the dough out of your ass?? Or did you forget to include the making of it in the video?
April 22 2025
Recipe not in description. Link to website that contains the recipe is in the description.
