Baguettes

This recipe makes for 3 baguettes.

Ingredients:

• 25 cl water
• 2 Tbsp olive oil
• 2 Tbsp sugar
• 1 dehydrated yeast bag
• 1 tsp salt
• 375 g flour

I placed all the ingredients in the bowl of the bread machine and stared the kneading program. It is also possible to knead by hand. Once the bread machine is over, flour hands and work surface. Remove dough, divide it into 3 and work each part for 5 minutes.

Roll out each ball of dough lengthwise, fold in half, and spread again, lengthwise. Repeat 3 times.

Once rolled lengthwise, roll each dough into a baguette.

Set on a baking sheet and place the in the oven, preheated at 100 ° C (th. 3-4). In the same time, put water in the drip pan. Let rise for 30 minutes, remove the baguettes and preheat the oven at 220 ° C (th.7).

Bake for 20 minutes, then remove them from the oven and let cool at room temperature.

My test:

I baked one baguette and put 2 in the freezer for later. To succeed freezing, take the dough balls after the kneading, work well to lower the temperature, or it continues to rise in the freezer. I wrapped the balls of dough in plastic film and placed in the freezer. J’ai cuit une baguette et mis 2 à congeler. Pour réussir la congélation, il faut prendre la boule de pâte sortie du pétrissage, la travailler bien pour baisser sa température, sinon ça continue à gonfler au congélateur. J’ai enveloppé les boules de pâte dans du film plastique et mis au congélateur.

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