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Fresh baguette with four ingredients - beginners succeed immediately


Baguette is a classic, not only in France. The long white bread fresh from the oven tastes particularly delicious. With this recipe you bake them yourself.

Baguette is a classic, not only in France. The long white bread fresh from the oven tastes particularly delicious. With this recipe you bake them yourself.

The baguette is one of the most popular baked goods. Understandable: Because it is not only suitable to cover it with breakfast jam or sausage. It is also very popular as a side dish for main courses such as chili con carne. In addition, the baguette itself can be used to conjure up a main meal very quickly: Simply top it with eggs, sausage, salad and salad cream and the filler is ready.

Bake a baguette yourself: the dough is the be-all and end-all

This is certainly not a big surprise, but it is particularly important: what you have to give the dough when it comes to the perfect baguette is time. Because the more time the yeast dough has to develop , the more "life" is in the baguette. The recipe requires two hours of walking and you should also allow the dough to do so. If you want to go fast, an hour and a half is enough.

Afterwards, the baguette with "Frau am Grill" Anja Auer will of course be on the grill. But of course it is also easy to prepare this baguette in the oven . It also gets crispy on the outside and fluffy on the inside.

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Bake a baguette yourself: Modifications to the baguette recipe

The recipe presented here is a simple basic recipe . If you like, you can live creatively and let off steam with bacon cubes, onions or herbs in or on the baguette.

Bake the baguette yourself

Servings: 2
Preparation time: 20 minutes
Preparation time: 20 minutes
Walking time: 2 hours

Bake your own baguette: ingredients

  • 500 g flour (type 550)
  • 1 tsp salt
  • 1 yeast cube (42 grams)
  • 300 ml water

Keep baking: Are you afraid of yeast dough? With these tricks he is guaranteed to work

How to bake baguette yourself

  • Put the flour and salt in a bowl.
  • Dissolve the yeast in the lukewarm water.
  • Slowly stir the yeast mixture into the flour mixture and knead into a dough.
  • Fold the dough several times, that is, from top to bottom, fold in and press down. The dough is turned 90 degrees again and again.
  • Then cover with a damp tea towel and let it rise in a warm place until it has reached twice its volume.
  • Now scrape the dough out of the bowl and put it on a floured work surface or a pastry board.
  • Halve the dough and then fold and roll it into the desired elongated shape. To do this, the dough blank is hammered in again from top to bottom, pressed in, then turned through 180 degrees and then hammered in again from top to bottom and pressed in and then rolled to the desired length.
  • Brush the dough blanks with a little water and dust with flour or roll in some durum wheat semolina and leave covered for another 45 to 60 minutes.
  • Now cut the raw baguettes diagonally with the knife.
  • Preheat the grill to approx. 220 to 230 degrees and bake for about 15 to 20 minutes, depending on the size, on the grill grate, a tray or on the pizza stone. Of course, it also works in the oven.
  • You can find more recipes on Anja Auer's blog and her YouTube channel

    Video: is French baguette becoming intangible cultural heritage?

    by Anja Auer

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    Source: merkur

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