Crunchy breadsticks
Baking a baguette: this is how you succeed with the French classic
With a specially shaped baguette baking tray, the breadsticks can be baked down to the last detail
© Iuri Gagarin / Getty Images
The French national pastry is a popular snack at parties and barbecues. It contains only a few ingredients and is very easy to make yourself. To give it its typical shape, you only need a special baguette baking tray.
Translated, the word baguette means “sticks” because it is an elongated white bread. The recipe, which comes from France, works with just a few ingredients, only the desired shape needs a little practice – unless you use a special baking tray that was developed for the preparation of baguette bread. It contains semicircular indentations into which the coarse-pored baguette dough is inserted. And that’s not all of the special features.
This is what distinguishes a good baguette baking tray
In contrast to an ordinary baking tray, the baguette baking pan does not have a straight level, but contains individual cavities that vary in width and length depending on the manufacturer. And the number of indentations can also vary, but most models have them two, three or four Hopper. In order for the dough to get its typical crust, there are small holes all around in every baguette baking tray: This allows the hot air in the oven to reach the bread from all sides and bake it evenly until golden brown. In addition, the moisture contained in the dough can escape more easily, so that your baguette remains nice and soft on the inside and nice and crispy on the outside.
Another important note: When buying, make sure that a baguette baking tray has a non-stick coating. Otherwise the bread dough would stick to the indentations.
Recipe: How to apply the Baguette Baking Pan
If you want to bake a classic baguette, you only need a few ingredients – such as about 500 grams wheat flour (Type 550), a teaspoon Salt30 grams Yeast (fresh) and 250 milliliters Water. Alternatively, you can also use lukewarm milk use.
Before the dough ends up in the baguette baking pan, the ingredients have to be mixed together. To do this, proceed as follows:
- Step: Put the flour in a large mixing bowl and mix it with the salt. Dissolve the yeast in lukewarm water and mix the liquid into the dough. Knead the contents well with a mixer until a homogeneous mass forms that no longer sticks to the bowl. Otherwise, you’ll need to add a little more flour (or more water if the dough is too dry). If you are satisfied with the consistency, flour a work surface and knead the dough again for about ten minutes – until it is nice and smooth.
- Step: Form the dough into a ball, place it back in the bowl and cover with a kitchen towel. Let it rise in a warm place for 45 minutes until it has doubled in size. Knead the dough well with your hands again before you cut it in half and roll it out – until it has reached the typical baguette shape. Let the rolls rise for another 15 minutes and then use a sharp knife to cut the sides at even intervals. Finally, the two baguettes are lightly brushed with water.
In the last step, place the two pieces of dough in the wells of one baguette tray, which you greased beforehand, and lightly dust the surface with a little flour. Place the mold in a 200 degree oven and bake the breadsticks for 20 to 25 minutes until they have a golden brown crust. Enjoy your meal!
Source: Tasty.com
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