What could be better than the smell of freshly baked homemade bread ? Baguette with crispy crust and soft core, you feel like breaking it in 2 and eating it until the last crumb. :))
- 500 g white flour
- 250 ml water
- 30 ml olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon honey
- 10 g dry yeast
Wand preparation method:
- I prepared the dough in the bread machine, the kneading + leavening program.
Put flour and salt in the pan of the bread machine. Yeast mixed with sugar and honey, dissolve in a little warm water. Pour over the flour, add the rest of the water and oil. Knead an elastic and homogeneous dough.
Remove the dough on the table greased with oil and divide it into 3 equal parts (or 4, depending on the size of the tray)
We spread each piece of dough by hand until we give it a rectangular shape. Fold the rectangle lengthwise so that it covers 3/4 of the surface. Glue the edge by pressing lightly with your fingers, then from the doubled side we start to roll, giving the dough the shape of a roll. The roll thus formed is then stretched by hand (by rolling with the palms) until it reaches the size of the tray.
In the tray lined with baking paper we put the first baguette. We bend the paper a little, so as to make an edge. We repeat the operation after each wand. We will support the sides with 2 cardboard boxes, from aluminum foil or food. Thus the rods will increase only in height, not in width.
- Whoever has the special form of baking baguettes will skip this operation. 🙂
Cover the tray with cling film and let it rise for about half an hour. I greased them with beaten egg yolk with 2 tablespoons of milk, I cut them from place to place with kitchen scissors and I put the tray in the oven over medium heat for about 25 minutes, until they are nicely browned.