French Baguette Bread

Latifa TrabelsiChef

Ingredjenti

• 4 cups of all-purpose flour, sifted
  4 cup
• 2 1/4 cups of warm water
  2.3 cup
• 7 grams of instant yeast
  7 gram
• 1/2 teaspoon of red vinegar
  0.5 teaspoon
• 1 teaspoon of sugar
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon
• 1 cup of water, with 1 teaspoon of salt dissolved in it
  1 cup
• 2 tablespoons of sesame seeds
  2 tablespoon

Passi

1. 1

   Place all the dough ingredients in the stand mixer except for the water, mix on low speed, then increase the speed and gradually add the water, kneading until a non-sticky, elastic dough forms.

   Għodda meħtieġa:

   Mixer ta' Stand

   5 min
2. 2

   Sprinkle a little flour on the countertop.

   1 min
3. 3

   Knead the dough by hand for 5 minutes, then shape it into a ball, cover it in a bowl, and let it rest for 2 hours until it doubles in size.

   Għodda meħtieġa:

   🍳

   Bowl

   20 min
4. 4

   Knead the risen dough slightly, then cut it into 5 equal balls.

   5 min
5. 5

   Roll the balls into long rolls about 3 centimeters in diameter and 35 centimeters long, then place the loaves on parchment paper in a baking sheet.

   Għodda meħtieġa:

   Tegħlija tal-forn

   5 min
6. 6

   Using a knife, make diagonal slashes on the surface of the loaves at spaced intervals, brush the tops with salted water, sprinkle with sesame seeds, and let them rise again for an hour.

   Għodda meħtieġa:

   Sikkina

   60 min
7. 7

   Place the baking sheet in a preheated oven at 220 degrees Celsius for 25 minutes on the lower rack, removing the loaves after 10 minutes to brush them with salted water and returning them to the oven, then take them out when they are golden brown and cooked through, and serve.

   25 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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