Thursday, March 5, 2015

Easy and Fast Baguette


and hai,

I have no idea, how is the spirit of diligent came into myself. *lol* Looks alike you can call a spirit came to you by just like that! and so, I diligently made a baguette for first trial it's not bad though, hence there are need more improvement to make a good baguette.

The first step of all, I need a Google for searching a good recipe. A VERY good recipe for a beginner like me to succeed. Fortunately, I bumped into this website called SAVEUR {here}. It's food magazine, they had a chefs too.

So what is SAVEUR?

SAVEUR is a magazine for people who experience the world food first. Created to satisfy the hunger for genuine information about food in all its contexts, the magazines emphasizes heritage and tradition, home cooking, and real food, evoking flavors from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the cultures and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories are complex, defining and memorable.  More about SAVEUR in HERE

Guys, it's a good website that I found, maybe it's already familiar to some of you. There had a lots of great recipe that need to try. I bet you got salivated and drooling all over, they really had a very nice and good pictures of food too.

My trial was not good enough, some mistake happens. haha. So let's share the baguette's recipe here.


Source : Saveur ( Four-Hour Baguette )

**Altered a bit cause only two of us have need to finish it**
makes two baguette

1/2  cup   Luke warm water ( around 35-40°C)
1     tsp    instant yeast
2     cup   all-purpose flour ( approx. depends on dough)
1 1/2 tsp  salt
Canola oil for greasing
1/2  cup   ice cubes

1. . Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl; cover bowl with plastic wrap, and place bowl in a cold oven. Let dough rest until doubled in size, about 45 minutes.

 2. Transfer dough to a lightly floured work surface, and shape into an 8″ x 6″ rectangle. Fold the 8″ sides toward the middle, then fold the shorter sides toward the center. Return dough, seam side down, to bowl. Cover with plastic again, and return to oven; let sit until doubled in size, about 1 hour.

3. Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone on it.

4. Heat oven to 475°. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14″ rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.

5. Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor or paring knife, slash the top of each baguette at a 30–degree angle in four spots; each slash should be about 4″ long. Using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, about 30 minutes; cool before serving.

Good Luck!

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