{"id":7205,"date":"2022-10-05T15:49:09","date_gmt":"2022-10-05T13:49:09","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&p=7205"},"modified":"2022-11-09T11:52:03","modified_gmt":"2022-11-09T10:52:03","slug":"french-baguette","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/french-baguette\/","title":{"rendered":"French baguette"},"content":{"rendered":"\n
\n

Preparation is simple and quick, only the rise will take a little longer. But when you bite through the crusty exterior and get into the delicious soft interior, your taste buds will experience true delight. Pustite domi\u0161ljiji prosto pot in se z bageto odpravite na potep po Franciji.<\/p>\n\n<\/div>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
\n

500 g flour
\n360 g water
\n2 tsp salt
\n3 g dry yeast
\n1 tbsp sugar<\/p>\n\n<\/div>\n\n\n\n

\"Recipe<\/figure>\n\n\n\n

Dough<\/h3>\n\n\n\n
\n

1. Mix all the ingredients together in a bowl, stirring with a wooden spoon, then knead into a lump-free dough.<\/p>\n

2. Cover the bowl and let the dough rise for 15 minutes.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

3. After the proving, grasp the dough in the bowl at one edge with your fingers, pull it away and then fold it over the top of the dough. Work the dough from all sides using this pulling and folding technique.<\/p>\n

4. Do this at half hour intervals, taking 2 hours in total.<\/p>\n

5. Cover the dough each time you finish pulling and folding it over.<\/p>\n

6. Cover the dough in food-grade foil or film and place in the refrigerator for 12-14 hours.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Shaping and baking<\/h3>\n\n\n\n
\n

1. Place the dough on a floured work surface and divide into three equal sections.<\/p>\n

2. Roll each section into a rectangle as long as the baking tray.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

3. Widthwise roll the rectangle tightly into a snake.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

4. Place all three rolls into a furrowed baking tray intended for baguettes.<\/p>\n

5. Cover with a cloth and leave to prove for 1 hour.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

6. Preheat the oven to 250\u00b0C.<\/p>\n

7. Boil water in a pan.<\/p>\n

8. Using a razor or sharp blade, cut diagonal lines into the rolls.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Which one will you use on a freshly baked bread?<\/span>\n Discover<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\n

9. Place the baguettes in the oven, and put a fireproof dish with the boiling water at the bottom of the oven.<\/p>\n

10. Bake for 15 minutes, then carefully remove the water from the oven and bake for a further 15 minutes<\/p>\n\n<\/div>\n\n\n\n

\"French<\/figure>\n\n\n\n
\"French<\/figure>\n\n\n\n
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<\/div>\n<\/div>\n\n\n\n

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p>\n","protected":false},"featured_media":7386,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"\nA French baguette recipe \/ Argeta. The good side of bread.<\/title>\n<meta name=\"description\" content=\"Let your kitchen fill up with the heavenly aroma of French baguettes. Heat up the oven, prepare the ingredients and try the recipe. \ud83e\udde1\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A French baguette recipe\" \/>\n<meta property=\"og:description\" content=\"Let your kitchen fill up with the heavenly aroma of French baguettes. 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