Дом в Краснодаре

4. French Baguettes Makes 5 baguettesCook: Alexander Udalov Location: Krasnodar, RussiaIngredients6¼ cups flour3½ teaspoons fresh yeast 2½ cups water 3¾ teaspoons sea saltMethod1. Put the flour and yeast in a large bowl and add the water. Knead for 5 minutes, then add the salt and knead for another 5 to 7 minutes to make a supple dough that doesn’t stick to the fingers. 2. Form a ball, put the dough in a bowl and cover with a damp towel. Place in a warm spot without draughts for about 20 minutes. The dough will rise in the bowl. Repeat this procedure four times. 3. After the fourth round, cover the bowl with plastic wrap and put it in the fridge (lower shelf preferably) for 8 to 12 hours.4. Take the dough out of the fridge, let it rest in a warm place for about an hour, lay it on a dusted surface and divide into 5 pieces. Form a small baguette from each piece, then lay them on a cloth (thick linen) dusted with flour. Form some pleats on the cloth between the baguettes. Cover the baguettes with a damp towel and put them in a warm, draft-free place for about an hour. The dough should double in size.5. Preheat the oven to 500°F. You can bake your baguettes in special baking forms or put them on a tray or a baking stone, using a wooden spatula. Make 7 diagonal cuts with a blade on each baguette before putting it in the oven. If your oven has a vapor moisturizing option, use it for the first 10 minutes of baking, then turn it off and lower the temperature to 425°F. After another 10 minutes, lower the temperature to 350°F and bake the baguettes for another 5 minutes. Take them out of the oven and leave on a tray to cool. If you don’t have a vapor moisturizing option, spray some water into the oven before putting the baguettes in and follow the same steps.

Bread the staff of life French Baguettes.