กรุณาเข้าสู่ระบบหรือสมัครสมาชิกเพื่อดำเนินการต่อ
Divide the dough into two parts, form them into unfastened logs, protect and allow them to rest for half-hour.
คอร์สเรียนทำขนมปังสำหรับมือใหม่ เริ่มต้นจากศูนย์สู่ขนมปังที่สมบูรณ์แบบ หากคุณเป็นมือใหม่ที่ยังไม่มีประสบการณ์ในการทำขนมปัง คอร์สเรียนทำขนมปังสำหรับมือใหม่คือคำตอบที่สมบูรณ...
Baking stone: So as to obtain an open, tender crumb and a crisp crust, baguettes need to bake rapidly
Curved-blade lame: Bakers use an extremely-skinny, extremely-sharp razor blade over a deal with called a lame (pronounced lahm) to attain breads. For baguettes, you Preferably choose to utilize a curved-blade lame in lieu of a straight one particular, because the former is easier to orient at an Severe angle for the dough, which in turn really helps to Minimize a "flap" of dough that will form a extraordinary ear when the loaf is baked.
Probably the greatest issues a couple of French baguette is that the structure is these which you could slice it even though it’s nonetheless heat. Enable it great for five-ten minutes then slice into it and slather it with butter or your preferred toppings. Do-it-yourself Jam, Cinnamon Honey Butter, or toast it and turn it into many of the best Bruschetta ever!
Mixing: Among the list of key tips on how to get that desirably irregular, open up crumb should be to let the dough do its personal factor in the course of fermentation. For that cause, my formulation is gentle on manipulation: It’s mixed swiftly by hand and folded just when right after 30 minutes to even out its texture.
This baguette recipe necessitates no Particular machines! When compared to other artisan bread recipes like our sourdough, artisan, or perhaps no knead, it’s obtained the smallest listing of needed instruments. There’s no Dutch oven and no proofing basket required. Below’s what you'll need!
diastatic ขนมปังบาแก็ต malt to very long-fermented doughs like this baguette ensures that there will almost always be sufficient sugar all-around to accomplish dramatic browning through baking.
Countertop management: Shaping numerous breads, and baguettes Specifically, works by using the friction of your dough against the countertop to create stress. Therefore you might want to watch out not to flour the work floor excessively, or even the dough will just slide all-around freely. I choose to utilize a “flour station” approach for flour administration: Rather than dusting the area I’m working in with flour, I dust a section of counter adjacent to it, either to the side or maybe the rear.
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Steaming the Oven: This is a vital move to receiving that signature crusty texture of the French baguette, so do not skip it. Spot the cookie sheet in the bottom with the oven when the oven preheats, toss the ice cubes in once you position the baguettes in and close the doorway promptly.
Gently use your arms to roll the log of dough out into a baguette that may be fifteen inches very long. Use your fingers as well as rolling motion to Carefully taper the finishes.
I wound up incorporating flour over the kneading course of action. I will Do that next time: rather less water and one/4 cup flour. Many thanks to the tip Melissa and responding Michael.