Baguette
main French bread is the baguette. At least there are thinking outside of France: French baguette symbolizes bread at all. In France, refer to their national culinary heritage with admirable seriousness, and the term "baguette" is not only patented, government decrees ( d e crets ) clearly define the meaning of the term "Traditional Baguette" ( baguette de tradition ), determine from what flour you can bake, etc. There are rules, certain local habits: in Paris the weight of the baguette is usually 250 grams, and the department Seine - Maritime only 200.
Popularity baguette, and in France are sold annually, according to one of the sites of French bakers, 10000000000 baguettes, turned it into an economic indicator: the price - one of the criteria by which assess the condition of the French economy.
As recalled by the same source, baguette was born under certain conditions: its creation due to the existence of a large number of bakeries, located close to home. Because of this, people can and can fly twice daily fresh bread. Baguette is targeted specifically at the rapid consumption, in contrast to the French same pain de campagne (country bread), which stays fresh much longer.
efforts of historians of French bread (of which occupies a special place Steven Kaplan) and the wonderful bakers (such as French or Kalvel R. E. Kaiser) prints were done by adhering to printsirov traditional cooking.
I must say that French law considers only bread baking, making only from flour, water, salt and disintegrating agents (yeast, yeast, porch, etc.). No addition of any fats, no milk is not allowed in the bread. Frame, as generally French Ports bread, said Kalvel in his authoritative book should be creamy, not white crumb with large and irregular pores, has a special taste and aroma. Crust should be straw-colored, thin and crispy deafening.
I want to show you the prints of a very good bakery Pain Quotidien . This sourdough baguette at this bakery sells here in Brussels. Rate crumb and crust. The taste is not too different (in my taste, at least) from the baguette Eric Kaiser, who put below.
Recipes baguette, of course, a lot. One well-known - a recipe by Eric Kaiser. I moved him from his book. Baguette, which he gave the name of the Monge - bestseller of its network bakeries. Last year, I specifically bought it at the bakery Kaiser in Paris. It is very tasty, but from a sense of justice must be said that one of the bakeries, located near the house where I lived for a month last year in Paris, hell no way inferior in quality prints. So, popularity is often related to more successful marketing, but not better quality.
Recipe Eric Kaiser
First you have to do liquid ferment from Eric Kayser :
1) whisk 50 grams of warm water with 50 grams of whole grain flour. Add sour under wet marlechkoy for 24 hours at a temperature of 20-25 degrees.
2) whisk 100 grams of water with 100 grams of flour type 65 and 20 grams of sugar. Stir in the previous mixture. Add sour under wet marlechkoy for 24 hours at a temperature of 20-25 degrees.
3) whisk 100 grams of water with 100 grams of flour type 65 and 20 grams of sugar. Stir in the previous mixture. Add sour under wet marlechkoy for 24 hours at a temperature of 20-25 degrees.
whisk 200 grams of water with 200 grams of flour type 65. Stir in the previous mixture. Add sour under wet marlechkoy for 24 hours at a temperature of 20-25 degrees.
liquid sourdough is stored in the refrigerator for 8 days in a tightly closed сосуде. After this period, requires feeding.
Recipe of the baguette Monge
At 3 baguette:
500 g of flour type 65
100 grams of liquid ferment
5 g fresh yeast
10 grams of salt
270 ml water temperature of 20 degrees.
1. Dissolve fresh yeast in 100 ml of water and leave for 20 minutes before the advent of the so-called cap.
2. Mix the liquid leaven, the remaining water and water with yeast. Add flour and salt. Stir for 10 minutes. Leave to rest on 20 min.
3. Divide the dough into 3 parts. Round each piece. Leave on for 40 minutes. under soaked in the mountains. water and depressed kitchenware. towels.
4. Make test baguette shape with the elongated, pointed ends. Transfer to a baking sheet lined with baking paper, cover again with a damp towel and leave for 1.30 hour approached.
6. Preheat oven to 220 degrees. Powder surface with flour baguettes, notching. Oven with steam first 15 minutes. Then open the oven, to give get a pair. Total baguettes are baked about 20-25 minutes.
Source: Eric Kayser. 100% Pain. Paris, Solar, 2006
should clarify that the translation is done once for inetovskoy friend. Do not rule out that it contains my comments.
and here is my baguette, or rather half
Every year, each department Competition in France organize baguettes. In 2008, the winner in Paris, a young baker Anis Bouabsa . Jane , which is very interesting Blog mainly dedicated to French bakery (I'm behind him long follow) went to his bakery and he agreed to show her their secrets. Her record this tutorial campaign can be found here in her blog aulevain , there live more detailed pictures of molding and link to the video Anis Bouabsa , where he shows it must shape a baguette. Tomorrow will put links.
Method Anisa I'm scared like: this is my razmerchik, as he can remember, the hero "Weddings in Malinovka.
Anis simply slows down the fermentation - dough ferments his overnight or longer. I'm doing this often with bread dough, this is a simple way to get a particularly fragrant and tasty bread. I even put this recipe in the subject "Bread", entitled "My rustic bread, two and a half ago. And the pulp is better for slow fermentation.
His second secret is in that it uses a higher percentage of hydration than usual: 75 percent of water per 100 grams of flour, while not uncommon for French bread, take 65 g of water per 100 grams of flour.
But, despite the fact that the recipe I mentioned to bake, yet he lay there in my nearly two years without a case - we have so easily buy excellent baguettes that I'm just lazy.
I baked polubaget ( demi - baguette ), because I have a small oven, and 65 cm long, the bread gets to go to work, and why do we need the extra work, right?
Recipe , on which I was baking, so (I adapted the recipe a bit, which is published Jane in her blog):
300 grams of flour of medium strength (I use French T 65)
1 tsp salt
1 oz fresh yeast 225 g water
ascorbic acid on the tip of a knife
1 teaspoon malt syrup (as in my agony no additives malt, but the test will wander long. Malt is needed to yeast does not eat the entire stock of natural sugars, which is in wheat flour, or bread will turn pale)
I kneaded the dough Bread about 20 o'clock in the evening and put it in the refrigerator until 10 am. In the morning took, molded, gave warmth and baked with steam for baking stone and a high fever. Then steam produced, the heat lowered, arranged a gap, as I showed with Easter cakes and Italian baking. Propekla well: this is important! When the bread is ready, I usually leave it for another 5 minutes in the oven.
then turned off the oven, opened the door, put the corn vertically on the grid, leaning against a wall and leave it to cool. This technique showed Adriano, resulting in a deafening loud, crisp.
The photograph clearly visible and the crumb (not bad) and crust (not bad) and shape (wrong). I'm happy and the first and second of his polubageta, but the form could be better. Forming be tough, as the Anis. Do not repeat my mistakes!
