Food recipes
Sponge Baguette
Sponge Baguette Ingredients: wheat flours, bread, unenriched water, bottled, generic leavening agents, yeast, baker's, active dry water, bottled, generic wheat flours, bread, unenriched salt, table Directions: Make a...
Sponge Baguette
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
Directions:
Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water, 5 c flour (gradually) while mixing.
Mix about 10 minutes, adding salt in last minute.
Round, cover, proof until dough doubles in size.
Punch, scale dough into 14 oz.
pieces.
Roll by hand into 1" dia.
tubes with tapered ends.
place on floured pan (preferrably baguette pan, otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap, proof until doubled in thickness Remove plastic, slash 1/2" deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional), spraying walls of oven every two minutes for first 10 minutes, until crust is a deep golden brown.
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
Directions:
Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water, 5 c flour (gradually) while mixing.
Mix about 10 minutes, adding salt in last minute.
Round, cover, proof until dough doubles in size.
Punch, scale dough into 14 oz.
pieces.
Roll by hand into 1" dia.
tubes with tapered ends.
place on floured pan (preferrably baguette pan, otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap, proof until doubled in thickness Remove plastic, slash 1/2" deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional), spraying walls of oven every two minutes for first 10 minutes, until crust is a deep golden brown.