Recipe "French baguette"

France to the whole world is famous for its cuisine. Foie gras, croissants, baguettes are all traditional national dishes. Baguette is an unmatched fragrant long loaf, whose name in French means "stick" or "bar". A real French baguette should not depart from the standards, namely: it should weigh no more, not less than 320 grams, and cuts on this delicious bread should be exactly seven. Cuttings are made on a baguette in order to open a crispy crust, to make a loaf appetizing.

Each baker seeks to create his own brandcuts of a certain shape and depth, improve and improve the recipe. French baguette has a magnificent aroma, crispy and very tasty, it is ideal for almost all dishes.

Baguettes appeared in the twenties of the last century. The bakers were then banned from starting work before four in the morning. Under these circumstances, bakers could not bake fresh bread by the morning, because the dough must first be carefully kneaded, then it should stand for several hours, and only then it can be baked. Then enterprising bakers invented a new recipe - "French baguette", the dough was very quickly raised, and the baking did not take more than fifteen minutes. So the bakers provided the French with fresh, crunchy bread for breakfast.

Now the baguette is no different from the one thatbaked in France in the 20s. Baguette is still called a long loaf of high-grade flour, not more than 70 centimeters in length and not more than 4 centimeters in height. Bakers have become more inventive, and the baguettes make different kinds, shapes. There are baguettes prepared according to a traditional recipe, village baguettes, baguette-shaped baguettes.

Today they are baked by housewives, especially simply to prepare a French baguette in a bread maker. But it is better, of course, to mix the dough with your hands, put your soul into it, then the product will turn out to be particularly tasty.

The recipe for the French baguette

For the preparation of magnificent French bread we will need:

- white flour of the highest grade - eight hundred grams;

- dry yeast - small sachet;

- granulated sugar - a tablespoon;

- Olive or vegetable oil - two tablespoons;

- salt - a tablespoon;

- protein of one egg;

- hot water - half a liter.

We take a large convenient bowl and are soluble ina small amount of warm water a spoonful of sugar and a bag of yeast. Leave it for ten minutes for the yeast to start working. At this time, you need to sift about three hundred grams of flour, you need to do this, even if you have a clean flour-free flour. Thus, we enrich the flour with oxygen, which will make our baguette even more airy.

In a dry sifted flour, add a spoonful of salt,make a hill of flour with a small hole on top. There we will add the yeast - sugar with yeast. We do this gradually, carefully stirring the flour with a wooden spatula. Then add the rest of the flour (it must also be sieved through a sieve) and knead a dough that should not stick to your hands. We roll a ball out of the dough, cover it with a large bowl and leave it at room temperature for two hours.

After that, sift a little flour on a clean table andtake the dough. Now he needs to vigorously shake hands for about ten minutes, take a little bit off the table. Take another bowl and add a couple of spoons of vegetable or olive oil. We lower the dough there and thoroughly cover it on all sides. The oil should cover the entire surface of the dough. We leave the dough for an hour and a half, during this time it can almost double.

Then we divide the dough into four equalparts, we will roll about of them approximately the same cylinders, cover with a towel and leave for another half an hour. Turn on the oven, it should warm up to two hundred and twenty degrees. Prepare a mixture, which will need to cover the bread. We'll take protein, salt and some water.

Take a baking tray, lay out our baguettes. Then we will make seven classic notches with a knife and miss with the culinary brush with the protein all the top of the baguette, including incisions. In a well-heated oven, put the pan for 20 minutes. After this time, the baguette should be purchased with a crisp golden crust. Then you need to take out the baking sheet and leave the prepared French baguettes cool. You should get a crisp crust outside and an airy fragrant flesh inside - such is the classic recipe.

The French baguette is ideal for a family breakfast, for a romantic picnic and delicious sandwiches. Bon Appetit!