Baguette Recipe

Baguette is a long narrow French loaf. Baguette is a long thin loaf of white bread that is soft from inside and hard from outside. A freshly baked Baguette is filled with cheese or ham. The special feature in Baguette is it makes him crispness unleashes it give more aromatic molecules when consuming the bread. Baguette is a french word and the place of origin is France.

Nutritional Value:-

50 grams of Baguette carries 130 calories. It does not contain fat, the carbohydrate is 27 grams, protein 4 grams.

It contains Iron. It is according to the daily value chart. Baguette is hard from outside and soft from inside the baguette is fully loaded with vitamin B and iron.

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Ingredients:-

Flour, 1 kg
Yeast, 30 grams
Salt, 15 grams
Gluten, 20 grams
Bread Improver, 20 grams
Water, 600 ml

Method Of Cooking:-

Weigh all ingredients.
Sieve flour, gluten, bread improved and salt.
Mix gluten in water and then mix it in the flour.
Make a dough. Keep the dough for resting. Give initial proof, knockback and rest again.
Scale the dough is equal quantities.
Roll baguette and keep for proving.
Bake at 230°C with steam.
Lower the heat after 10 minutes and bake at 200°C for 15 minutes.

Remarks:-

You can also use kosher salt.
Cover your dough with a wet muslin cloth and rest it for 1 hour. And do this process four times and each time knocks back the dough and again proved it.
Make sure hands and scraper are wet as the dough is very stick at this point.
Always flour the work area and turn out the dough.
Pre-shaped the dough pieces, just pop any gas bubbles that appear.
Start by manipulating the dough into a rectangle, just pop any gas bubbles that may appear.
Cover with a tea towel and let them rise for 20 minutes then further 12 minutes as the oven heat up.
Preheat the oven at 220°C for 20 minutes.
Place a pan of boiling water in the bottom to create a steamy atmosphere, this makes for a crispier crust.
Give the baguettes a spray with water before scoring them.
Scoring the baguettes properly is essential to achieve an even rise when baking.
This diagram gives an idea of how the baguette should be scored, stay within the imaginary red lines and overlap the cuts.