Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Basic Baguette

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Breads from all over
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Mar 31, 2016 12:57 pm    Post subject: Basic Baguette Reply with quote

Home made "Subway Sandwiches" filled with stuff I liked, with more stuff on the side..!


Just out of the oven.



Makes 3 Baguette loaves
Ingredients
500g Bread Flour (I used Blue Jacket's Premium Bread Flour)
1 tsp salt

260ml luke water
1 tsp instant yeast (about 7g)
4 tbsp sugar

60ml Sunflower Oil (I used Naturel's Brand)

Method
1. Place flour, salt in a mixing bowl, giving a good stir to mix evenly.
2. Heat up 100ml of water in a sauce pot till boiling. Pour into a bowl and add sugar to stir in till melted. Add remaining room temperature water and stir evenly.
Finally sprinkle yeast on top and leave it aside for 5 mins. The yeast will foam in the bowl. Means its ready for use.

This is how it looks like..bubbles on the top may appear.


3. Make a well in the centre of the flour and pour in yeast water.
4. Using a spatula, slowly mix in flour with the yeast.
5. Pour sunflower oil into the flour mix and slowly knead till it forms into light and smooth dough.
6. Shape it into desired shapes and place into pans/loaf tins.
7. Spray water mist on the top. Cover the dough with a damp cloth.
8. Leave it to prove for at least 45 minutes or when its doubled in size

I took photos so you can see the stages


9. Baked in preheated oven 220C for 25 minutes. Remove to cool and serve as you like it.

Bread can be kept for upto 3 days at room temperature. Great to toast after 3rd day.
Ideally, make enough bread to last 2 to 3 days. Don't make more and store in the fridge.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Breads from all over All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group