What i love about my school Le cordon bleu is that you make everything by hand, we don't use any machines. It's tiring but it's also nice to learn it the traditional way, and it prepares us for any unpleasant surprises in the future. This is the first time i bake some bread and it was suprisingly easy. There are some rules and techniques that you need to follow to make some good baguettes. The ingredients are very simple, flour, water, fresh yeast and salt. Here are some few tips to making a good baguette. First of all the water that you use should be 30 degrees C or so , and it is crucial to respect the temperature, you mix it with the yeast, add the flour, mix it well and start with the kneading. You have to fold the dough over onto itself to capture the maximum amount of air and this operation is repeated over and over again for at least 12 min. The salt is added during half time of the kneading. Then you let it rest until it rises, shape it into a nice baguette gently, put it in the poofing machine (or in room temperature and cover it) until it forms a nice shape . Brush it with some cold water, sprinkle a bit of flour, make some diagonal cuts and put it in the oven at 240 degrees C. During half time of the baking, don't forget to sprinkle some water in the oven, under the racks so that it forms some kind of steam. You would think those are tiny details but they also are super essential for baking. Then you get to enjoy some fresh home made baguettes :)
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