French baguette

French baguette


  • 6 cups flour
  • 2 cups warm water
  • 2 teaspoons yeast
  • 1 tbsp kosher salt

Method of preparation

  • Water mixed with flour (1/2 and 1/4 Cup). Add the yeast, allow to disperse. Salt and flour that is left, mix. Add loose yeast, water, mix. Allow to stand and knead. Remove from the pan, let rise. Once the test volume will be more (3 times), pressing him to the bottom of the tank to release the air. To give 2nd time to climb (2 times) — to release the air. To give up.
  • Cut the dough into 3 portions, roll out into rectangle, roll the rolls tighter. The seams at the end to take. Put the loaves on a baking sheet. Cover with a damp cloth. To give up.
  • On the loaves to make cuts (usually diagonally), depth 1 cm Sprinkle with water, sprinkle with salt. Preheat the oven to 230 °C. the Baking sheet on the middle level. 10 min. to set the temperature to 175 °C. Bake for 20 minutes. Get the pan as soon as the internal temperature of the loaf will be 90 °C (measured with a special thermometer). To get baguettes.

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