The french baguette paysanne has its secret in the T80 flour used. It is made with a primordial wheat flour and therefore stays fresh longer, more water than the normal French baguette
of an oven-fresh baguette lie in the crispy crust and at the same time loose airy consistency inside.
A lot of patience with the dough, a good oven and a dash of hot water are the best ingredients.
Ingredients
500 g T80 flour
Sourdough starter
20 g yeast
200 ml water
Salt
Preparation
We take the yeast and crumble it with the water and two spoonfuls of flour as well as some sugar to make a pre-dough. The yeast now has 15 minutes to prepare for its future task.
Then knead the remaining ingredients into a dough for approx. 10 min by hand, machine or Thermomix (the baguette recipe is great!).
Let the dough rest for approx. 60 min.
Then divide into three parts and roll into a long sausage. Roll this dough sausage flat and twist it into each other. Place on a floured baking tray, make three or four diagonal cuts, sprinkle with flour and leave to rest for another 30 – 60 minutes.
It is best to take two pieces of baking paper and crimp them so that there is always a small wall of baking paper between two baguettes. In the meantime, preheat the oven to 240 °C and place a small metal or fireproof porcelain bowl in the oven. At the same time, bring some water to the boil.
As soon as the baking tray with the baguettes goes into the oven, put the bowl of boiling water in. This is for the crispy crust!
After 25-35 minutes, the breads will have the desired colour. Take them out and let them rest and cool.
Storage
After cooling, wrap in a kitchen towel and eat as soon as possible.
Serve
I also discovered this great baguette cutting board in Alsace. The crumbs fall into the cracks when cutting and it is very easy to clean. The board is perfect for serving.
What goes with the baguette?
A fresh dip or spread like tzatziki or the Turkish version with mint cacik, basil pesto or thyme pesto and of course the salmon cream.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck wielding the wooden spoon!
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French baguette, a dough that always succeeds. Not only French!
#leckerwirtz #leckerwirds #meinkochplatz #baguette #paysanne #baguettepaysanne
Französisches Baguette, ein Teig, der immer gelingt. Nicht nur französisch!