กรุณาเข้าสู่ระบบหรือสมัครสมาชิกเพื่อดำเนินการต่อ
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Transfer the dough to your lightly oiled bowl (or oil your mixer bowl, and leave it in there). Include the bowl, and Allow the dough rise for 2 hrs, folding it above right after the very first hour (or more often, If your dough is rather slack or damp; this folding will help improve the gluten).
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) This recipe in its place employs an en bac (or “inside a container” in French) solution, where by your entire batch of dough receives an extended, interesting fermentation. This is often my preferred method for baguettes, as it is each practical and versatile: Practical as you make the dough on someday and bake the baguettes another, and flexible for the reason that there is a comparatively huge window of your time, 15 to 48 hrs, through which the dough is able to use.
I manufactured some adjustments to the liquid, the flour, as well as yeast, depending on what I'd examine substantial altitude baking. I do think next time I would just modify the yeast. Also, I feel I established the oven temp too high, yet again with the altitude.
The surface texture is obtained by cooking the dough at a very higher temperature AND by including a pan of h2o into the oven so that it's developing steam. The steamy cooking ecosystem mixed Using the superior temperature are the things which make fantastic baguettes.
I set it off to one aspect with the oven making sure that my baguette pan can match close to it. I want to Enable the oven and drinking water preheat for a minimum of thirty minutes in order that it's got the perfect time to get good and very hot.
diligently make use of a set of tongs (or your arms) to open a person corner on the foil to launch any remaining steam, making certain to face again after you do this! Complete uncrimping ขนมปังบาแก็ตคืออะไร the foil fully, and remove the pan.
You've some flexibility regarding how prolonged the dough is inside the fridge, so Be happy to generate the baking timetable function together with your agenda. I alter another times baking based upon when we wish to try to eat the baguettes. If they're for lunch, I’ll have the dough out of the fridge three several hours in advance of we wish to try to eat lunch.
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Remove the dough through the bowl and pound out the air, fold it more than on itself several occasions. Place it back in the oiled bowl and cover.
Amazing: Be sure the loaves are wholly cooled ahead of wrapping them in a bag, or even the bread will sweat.