This is my endless love, oh these French baguettes!
When you first come to France, it seems that every baguette is incredibly tasty, and this special crisp and stretching crumb inside, some kind of magic!
But over time, you begin to distinguish between a good boulangeria and an excellent, successful day at the baker’s or ordinary, because even when buying in the same place, despite the constant ideal quality, the baguettes will be different!
And this minimal difference, you can see if you taste a lot of them, just like with wine, over time comes the expert!
In general, you already realized that I just missed the baguettes terribly!
Therefore, I decided: since we can’t go to France now, France, at least a small part, will come to our house with a baguette!
I share with you a recipe, for all nostalgic, and possibly for those who have never tried, there is a chance to feel the aromas and taste of Paris!
As usual, in the recipe, my favorite long-term fermentation is waiting for you, just like baguettes do correctly and traditionally!
Therefore, stock up on time and patience, the dough does not forgive haste and fuss!
Take simple ingredients:
Flour 500 g (good flour, extra fine grinding, from soft wheat)
Water 330 ml
Fresh yeast 4 g
Salt 10 g
Add. Water about 35 g
And forward to the aroma of France!
My advice, start making dough in the evening, at 17-19, and in the morning bake your handsome men and enjoy with coffee and butter!
In general, see the recipe with attention and the result will impress you!
Bon Appetit!