For Blogging Marathon this week I am taking up
Taming the Yeast where we are trying our hand at yeast breads!
up on French Baguette Pradnya has said something that has cleared
my doubts about French breads here it is,”All
Baguettes are French but not all French
breads are Baguettes. So French
Baguettes are basically freshly
baked breads meant to be consumed the same day. The bread is crusty on the
outside, chewy within. The bread goes best with soups or along with an array of
roundish like inverted bowl shape…which is crusty from outside, slightly chewy
but little soft at the centre…this is more suitable for French breads.”
remember is the technique….to create the crust on the bread, we need to create
a vapour cloud inside the oven.”
Patted the seams of the folds and the result was like Pavani on whatsup said
Halloween bread… they had opened up. So the second time I checked the video
and followed that for sealing. The trick is to use the heel of your palm and
seal the edges.
- 2 cups Maida/APF
- 3 tsp honey
- 1 tsp sugar
- 1 tsp salt
- 2 ¼ tsp active yeast
- ¾ cup warm water
- 1 cup ice cubes (to be kept in refrigerator until the last step)
- ½ tsp oil only to brush the top of the dough
- In a small bowl warm ¼ cup of water.
Add the sugar and stir well. Sprinkle yeast and stir till the yeast dissolves.
Set aside till the yeast proofs.
- In a large bowl add the flour and salt
and mix it well with hand.
- Add the honey to the flour mixture and
- Now add yeast
mixture and mix using your hands until the flour gathers to form crumbly dough.
- Gradually add 1 tsp of water at a time
while kneading with one hand to smoothen the dough. You may not need all the
- Knead the dough at least for 10 min
till the dough is smooth, elastic and stretches easily. This is a crucial step
so Do not cheat on this step. If you are using an electric hook, then you can
knead for 5 min.
your 2 fingers in oil and lightly rub the top of the dough to cover the exposed
surface from drying.
- Cover with a kitchen towel and let it
rest for 30-40 m or until it doubles.
- After it has doubled take the dough and
punch it using your knuckles and flatten the dough.
- Make two balls and roll them and set
them aside for 10 minutes.
- Then work on one ball. You can work with
your palms and flatten the dough with your fingers or Roll out the dough using
a rolling pin on a flat surface.
- Make a rectangular shape; first time
about 4 inch in width and 6 inches in length.
- Now fold the top lengthwise, until mid
way, to look like an envelope. Use the heel of you palm to seal the edges.
- Now fold over the bottom half over the
top. Seal the edges well.
- Flatten with your fingers or roll out
width wise and repeat the envelope folds and seals again.
- Continue until you reach desired
length, either 6 or 8 inch or maximum 12 to 14 inch in length
- Now just place the dough on a lightly floured
surface and gently roll out the dough.
- Transfer to a greased tray and Set
aside for 30 min more
- Towards the end of the rising period (I
generally start the oven 15 minutes before the end of the rise time) preheat
your oven at 230 C.
- Take ice cubes in an oven safe pan
- Slid the baking tray on the top rack and the
ice cubes on the bottom rack.
- Close the oven door and Bake it for 15
min or until the bread sounds hollow when tapped
- Serve hot with soups or cheeses.
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
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