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Rustic baguette with a crunchy dense crust and a delicious crumb. My first bread! The Recipe Karina. Help yourself to health!
Ingredients for Rustic baguettes
Step by step instruction of cooking Rustic baguettes
To prepare the sourdough: dissolve the yeast in warm water, add flour mix well, cover and leave in a warm place for 1 hour (can be longer).
After this time the dough should be covered with bubbles.
Add in the yeast mixture, the honey and remaining water, stir well
Gradually adding the flour make a dough, adding the salt
Knead thoroughly (10 - 15min), roll into a ball and place in an oiled bowl.
Cover and let rise for 40-60 minutes (until dough doubles). I did the kneading in the bread maker.
Punch down the risen dough and divide into 3 parts.
Form 3 of a baguette, put on dusted with cornmeal paper, sprinkle on top of the baguettes, cover and leave to rise for 40 minutes ( I had wheat flour). I only did 2 baguette and from the remnants of dough made of biscuits that are frozen.
Preheat the oven together with the baking tray to 240° C, put on the bottom of the pot with water.
Make slanting cuts on the baguettes under a 75 degree angle with a sharp knife.
Spray the oven with cold water and put the baguettes.
Bake for 7 minutes on high heat, sprinkling a couple of times the oven with water, then reduce the temperature to 210° C and bake for 25 minutes.
Cool the baguettes on the grill.