Kako treba da izgleda baget?
Upotreba baget hleba
Kako da testiraš da li je baget pečen?
Kako da baget ne “splasne”?
Baget hleb sa brašnom tip 00
Sastojci (za 2 bageta): 500 g glatkog pšeničnog brašna tip 500 ili visenamenskog brasna univerzalnog, 350 ml mlake vode, 8 g soli, 5 g suvog kvasca, 10 ml maslinovog ili suncokretovog ulja
(Ovo je hidratacija oko 70%, idealna za baget)
Priprema:
1. U mlaku vodu dodati suvi kvasac. Promešati i ostaviti 5 minuta da se aktivira.
2. U veću činiju sipati brašno i so. Dodati aktivirani kvasac i ulje. Mešati kašikom ili rukom dok se ne dobije lepljivo testo.
3. Testo prebaciti na blago pobrašnjenu površinu. Mesiti 8–10 minuta (ručnim mešenjem) ili 5–7 minuta u mikseru dok ne postane glatko, elastično i mekano. Ne dodavati mnogo brašna – testo treba da ostane blago lepljivo.
4. Testo staviti u blago nauljenu činiju. Pokriti krpom ili folijom. Ostaviti da naraste 60–90 minuta, dok se ne udvostruči.
5. Naraslo testo prebaciti na radnu površinu. Podeliti na 2 jednaka dela (oko 430 g po bagetu).
6. Svaki deo blago spljoštiti u pravougaonik.
7. Uviti u labavu rolnu. Pokriti i ostaviti 15 minuta da se opusti.
8. Svaku rolnu ponovo blago spljoštiti.
9. Uviti čvrsto u dugačak baget (30–35 cm). Zatvarati ivice prstima da se spoje.
10. Bagete staviti na papir za pečenje ili krpu posutu brašnom. Pokriti i ostaviti 30–40 minuta.
11. Rernu zagrejati na 240°C (gornje-donje grejanje).
12. Na dno rerne staviti praznu metalnu posudu.
13. Oštrim nožem ili žiletom napraviti 3–4 kosa reza po bagetu.
14. U vruću metalnu posudu sipati 150 ml vrele vode i brzo zatvoriti rernu.
Para je ključ za hrskavu koricu.
15. Peći 10 minuta na 240°C sa parom.
16. Zatim izvaditi posudu sa vodom, smanjiti temperaturu na 220°C. Peći još 12–15 minuta dok bageti ne dobiju tamnozlatnu boju.
17. Izvaditi bagete i ostaviti na rešetki najmanje 20 minuta pre sečenja.
Kako treba da izgleda baget?
- Korica jaka, hrskava i puca pod rukom
- Unutrašnjost sa velikim nepravilnim rupama
- Miris blago sladak, bez kvasnog ukusa
Opis
Ovaj recept daje dva klasična bageta sa tankom, hrskavom korom i mekanim, vazdušastim unutrašnjim delom. Testo je hidratacije oko 70%, što znači da je prilično mekano i blago lepljivo, što je idealno za dobijanje karakterističnih rupica u bagetu.
Upotreba baget hleba
- sendviči
- uz supe i čorbe
- kao dodatak salatama
- za posluženje uz namaze i maslinovo ulje
Kako da testiraš da li je baget pečen?
1) Tapkanje po dnu
Najpoznatiji način:
- Izvadi baget iz rerne i pažljivo ga okreni.
- Kucni dnom bageta (kao po drvenoj dasci).
- Ako zvuči šuplje, baget je pečen.
- Ako zvuči tupo, treba još malo peći.
2) Temperatura unutrašnjosti (najpreciznije)
- Ako imaš kuhinjski termometar.
Unutrašnja temperatura treba da bude 93–96°C. To je siguran znak da je baget gotov.
3) Boja i korica
Baget je pečen kad je:
- lepo zlatno-smeđi
- korica je tvrda i hrskava
- zvuk pri kucanju je šuplji
Kako da baget ne “splasne”?
- Čekaj da se baget potpuno ohladi (najmanje 20–30 minuta).
- Ako ga sečeš dok je vruć, unutrašnjost je još “živa” i lako se drobi
Baget hleb sa brašnom tip 00
Sastojci (za 2 bageta): 500 g brašna tip 00, 330–350 ml mlake vode, 8 g soli, 5 g suvog kvasca, 10 ml maslinovog ili suncokretovog ulja
Zašto je voda 330–350 ml?
Brašno tip 00 je fino i upija manje vode, zato ne treba odmah punih 70% hidratacije. Počni sa 330 ml, pa ako ti testo deluje suviše suvo, dodaj do 20 ml (do 350 ml).
Priprema:
1. Pomešaj brašno i kvasac u posudi. Dodaj mlaku vodu i ulje, i mešaj dok se ne formira testo.
2. Dodaj so i mesite 8–10 minuta (ili 5–7 minuta u mikseru).
Testo treba da bude mekano i blago lepljivo, ali da se odvaja od ruku i posude.
Ako je testo previše lepljivo
- Dodaj 1 kašiku brašna i promešaj.
- Ne dodaj više od toga odmah.
Ako je testo previše suvo i kruto
- Dodaj 1 kašiku vode i promešaj.
Ostalo (kao kod običnog bageta).
4. Pokrij testo i ostavi da naraste 1–1,5 h.
5. Oblikuj 2 bageta i ostavi još 30–40 min.
6. Pecite na 230°C 20–25 min (sa parom prvih 10 min).
What should a baguette look like?
Use of baguette bread
How do you test if a baguette is baked?
How can the baguette not "sag"?
Baguette bread with flour type 00
Ingredients (for 2 baguettes): 500 g smooth wheat flour type 500 or all-purpose flour, 350 ml lukewarm water, 8 g salt, 5 g dry yeast, 10 ml olive or sunflower oil
(This is about 70% hydration, ideal for a baguette)
Preparation:
1. Add dry yeast to lukewarm water. Stir and leave for 5 minutes to activate.
2. Pour flour and salt into a large bowl. Add activated yeast and oil. Mix with a spoon or by hand until a sticky dough is obtained.
3. Transfer the dough to a lightly floured surface. Knead for 8–10 minutes (by hand) or 5–7 minutes in a stand mixer until smooth, elastic and soft. Do not add too much flour – the dough should remain slightly sticky.
4. Place the dough in a lightly oiled bowl. Cover with a cloth or foil. Let rise for 60–90 minutes, until doubled in size.
5. Transfer the risen dough to a work surface. Divide into 2 equal parts (about 430 g per baguette).
6. Slightly flatten each part into a rectangle.
7. Roll into a loose roll. Cover and let rest for 15 minutes.
8. Slightly flatten each roll again.
9. Roll tightly into a long baguette (30–35 cm). Press the edges with your fingers to seal.
10. Place the baguettes on baking paper or a cloth sprinkled with flour. Cover and leave for 30-40 minutes.
11. Heat the oven to 240°C (top-bottom heating).
12. Place an empty metal container on the bottom of the oven.
13. Use a sharp knife or razor blade to make 3-4 cuts per baguette.
14. Pour 150 ml of hot water into a hot metal container and quickly close the oven.
Steam is the key to a crispy crust.
15. Bake for 10 minutes at 240°C with steam.
16. Then remove the container with water, reduce the temperature to 220°C. Bake for another 12-15 minutes until the baguettes are dark golden.
17. Take out the baguettes and leave them on the rack for at least 20 minutes before cutting.
What should a baguette look like?
- The crust is strong, crispy and cracks under your hand
- Interior with large irregular holes
- The smell is slightly sweet, without a yeasty taste
Description
This recipe yields two classic baguettes with a thin, crispy crust and a soft, airy interior. The dough has about 70% hydration, which means that it is quite soft and slightly sticky, which is ideal for getting the characteristic holes in the baguette.
Use of baguette bread
- with soups and stews
- as an addition to salads
- for serving with spreads and olive oil
How do you test if a baguette is baked?
1) Tapping on the bottom
The most famous way:
- Take the baguette out of the oven and carefully turn it over.
- Tap the bottom of the baguette (like on a wooden board).
- If it sounds hollow, the baguette is baked.
- If it sounds dull, it needs to be baked a little more.
2) Interior temperature (most accurate)
- If you have a kitchen thermometer.
The internal temperature should be 93-96°C (199-205 F). This is a sure sign that the baguette is ready.
3) Color and cover
The baguette is baked when:
- nice golden brown
- the crust is hard and crunchy
- the sound when knocking is hollow
How can the baguette not "sag"?
- Wait for the baguette to cool completely (at least 20–30 minutes).
- If you cut it while it's hot, the inside is still "alive" and easily crushed
Baguette bread with flour type 00
Ingredients (for 2 baguettes): 500 g flour type 00, 330–350 ml lukewarm water, 8 g salt, 5 g dry yeast, 10 ml olive or sunflower oil
Why is the water 330–350 ml?
Type 00 flour is fine and absorbs less water, so it does not need the full 70% hydration right away. Start with 330 ml, so if the dough seems too dry, add up to 20 ml (up to 350 ml).
Preparation:
1. Mix flour and yeast in a bowl. Add lukewarm water and oil, and mix until a dough forms.
2. Add salt and knead for 8–10 minutes (or 5–7 minutes in a mixer).
The dough should be soft and slightly sticky, but it should separate from the hands and the bowl.
If the dough is too sticky
- Add 1 tablespoon of flour and mix.
- Do not add more than that immediately.
If the dough is too dry and stiff
- Add 1 tablespoon of water and stir.
Other (as with a regular baguette).
4. Cover the dough and let it rise for 1-1.5 hours.
5. Form 2 baguettes and leave for another 30–40 min.
6. Bake at 230°C for 20–25 min (with steam for the first 10 min).
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