Baguette bread
Mixing bread is, in fact, a very simple process, which does not require much effort and time, but only a little patience. Why would we knead bread when we can buy it around the corner? Well, first of all, homemade bread is better for the class than bread from the best bakery. We know for sure what we put in the dough, we can experiment with different types of flour, seeds and spices, and the kitchen smells wonderful while the bread is baking :) The bread is hot and crispy and we can eat it right away. If we are in a situation where we do not have the opportunity to buy bread, for example, during the holidays, why not knead it? :)
Preparation steps
- In a saucepan, beat the water, then add half a cube of yeast and stir. Add sugar or honey and 2-3 tablespoons of flour, then mix well. Cover the pot and leave it near the stove, in a warm place, for the yeast to ferment. This should happen in the range of 10-15 minutes. Put 2/3 of sifted flour and salt in a larger bowl. Add yeast and olive oil, then stir with a spoon. When the mixture becomes compact, add the rest of the flour little by little and knead the dough by hand in a bowl. Then transfer it to the worktop and knead for another 5 minutes. Although the dough has been kneaded for a long time, it is good to knead it a little longer, because that is how we put air into the future bread. Put the ball of dough in a bowl and cover it with plastic foil. After 20 minutes, the dough will double. Stir it and return to the bowl. Let it rise for the next 30 minutes. Place the paper on a baking sheet. Divide the dough into 2 parts, for 2 baguettes. Spread one part with your fingers, then roll the dough and roll it with your hands so that the bread lengthens to the size of a baking sheet. For me, the length was 37 cm, and the diameter was 4-5 cm. Place the roll on a baking sheet, with the composition facing down. Turn on the oven to heat to 200 ° C. Allow the bread to rise once more while the oven heats up. Before just inserting the baking tray into the oven, cut a little deeper, obliquely, each loaf in several places with a razor. Pour 1/2 liter of water into the pan and put it on the bottom of the oven. Water vapor will help make the crust crispier. Bake the bread for about twenty minutes, or until it turns brown. Take the baking tray out of the oven and leave the bread to rest for ten minutes. The bread will remain soft and fine in the box even the next day.
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- https://odabranirecepti.blogspot.rs/2017/11/baget-hleb.html#more
