Baguette puff Tourbillon

Bread 584 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Baguette puff Tourbillon
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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What recipe for homemade bread I have prepared for you today - we bake unrealistically delicious, crunchy and fragrant puff baguettes. Their texture is difficult to describe in words, but I'll try. First, the crust! It's not that crunchy - it's incredibly crunchy, it crumbles right in the mouth. The aroma is delicate, delicate, not even bready, but just butter-creamy. Tourbillon baguettes taste such that you can easily gobble one at a sitting. In general, if you love making homemade bread, be sure to try these baguettes, I highly recommend!

As for the products and their replacement, everything seems to be clearly painted. You don't have to take fast-acting yeast - just dry yeast (also 5 grams is a heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a tablespoon of sugar and dissolve the yeast in it.

Ingredients

Directions

  1. To prepare these unusually tasty baguettes, we take premium wheat flour, milk (of any fat content), drinking water, butter, olive oil (you can replace any other vegetable oil), chicken eggs, salt, sugar and fast-acting yeast. In addition, if you wish, you can grease the blanks with egg yolk for a beautiful ruddy color and sprinkle with sesame seeds if you like.
  2. Sift wheat flour (preferably twice) into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. We will leave half a glass, since its moisture is different for everyone, so the dough also takes a different amount of flour (sometimes the difference can be very significant). Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
  3. We make a hole in flour and pour lukewarm drinking water, milk into it and break one medium chicken egg.
  4. First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Then add 1 tablespoon of vegetable oil and knead the dough.
  5. You need to knead the dough for puff baguettes for a rather long time (at least 10, and preferably 15 minutes) and quite intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, while very slightly sticky. We round the dough into a ball and put it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no baguettes.
  6. This is what yeast dough looks like after 1 hour of fermentation. It has increased three times exactly.
  7. We knead it and heat it again for another 1 hour.
  8. The dough will again grow in volume three times, it will become very tender, right through and through with air bubbles.
  9. We divide the dough into 3 parts, but you can also divide it into 2-4 - depending on the desired number of baguettes.
  10. We take one piece of dough and send it a little with flour, so that it is more convenient to roll it out. For the time being, cover the remaining two parts of the dough with a foil or a towel so that they do not dry out.
  11. Roll out the dough bun into a thin rectangle or square. Moreover, the thinner you roll it, the more layered the finished baguette will turn out.
  12. Now we need butter, which we melted in advance and allowed it to cool completely. Lubricate the dough layer with oil, trying to ensure that the entire surface is thoroughly smeared.
  13. Next, you need to make sure that later the baguettes turn out with a large number of layers. To do this, fold the dough. We visually divide the layer into 3 parts and fold the far edge towards the center by one third.
  14. Cover with the second side. The result is a long rectangle that already contains 3 layers of dough.
  15. Similarly, we add it exactly three times. First, one edge to the center by one third.
  16. After that, the second edge. As a result, the layer already contains 9 layers of thinly rolled dough. We do the same with the rest of the pieces of dough, turning them into such puff pieces and alternately placing them in the refrigerator for 20-25 minutes. The cold is necessary so that the butter hardens and is not absorbed into the dough - so the finished baked goods will turn out flaky.
  17. After the allotted time, we begin to take out the blanks in the sequence in which we placed them in the refrigerator.
  18. We repeat the rolling procedure again - as thin as possible.
  19. Grease again with melted butter - 100 grams is enough for the whole process and for the whole dough.
  20. And now we do not fold the dough, but roll it into a roll. It is not necessary to twist very tightly so that the layers of dough are visible in the finished baguettes. Then we carefully pinch the seam so that the dough does not break up during baking, and the baguettes do not deform.
  21. Similarly, we shape the second and third piece of dough and roll the blanks with our hands so that they are the width of the baking sheet or baking dish. I have a special mold for baguettes, which I sprinkle with wheat flour quite a bit (literally a teaspoon is enough). Cover the baking sheet with baking paper and sprinkle a little with flour. We shift the blanks onto it with the seam down.
  22. Now you can grease future puff baguettes with loose egg yolk, which, for a more liquid state, simply dilute with a teaspoon of water or milk. I have homemade chicken eggs, which is why the yolk gives such a rich yellow color.
  23. After that, you can sprinkle the surface of the workpieces with sesame seeds, but this is optional.
  24. The most interesting thing (for me personally) is making incisions! They will help not only to open up beautifully baguettes during baking, but also not to tear them (this happens quite often for various reasons). With a sharp knife or blade (it would be necessary to buy a scalpel for this purpose) we make several deep (exactly to the middle of the rolls) at an angle of 45 degrees. Just do not cut, but make one sharp and confident cut, otherwise the dough will reach for the blade. Cover the workpieces with cling film and leave them warm for 30-40 minutes. At this time, we immediately turn on the oven to warm up to 190 degrees.
  25. The baguettes have fit, increased in volume and can be baked. By the way, my workpieces are exactly the same size (I always weigh everything on a scale), but it may seem that my neighbor is the largest. This is an optical illusion due to my "skill" to place a large object in the frame.
  26. We send the blanks to bake at 190 degrees on the middle oven level for about 30-35 minutes. The bread turns out to be rosy and very appetizing. If only you could smell its scent ...
  27. The texture of the finished puff baguettes is difficult to describe in words, but I'll give it a try. First, the crust! It's not that crunchy - it's incredibly crunchy, it crumbles right down your mouth. Plus, sesame seeds do their thing too. The aroma is delicate, delicate, not even bready, but just butter-creamy. The taste of the baguettes is such that you can easily gobble one at a sitting (sinful, I confess - I cut it hot, took pictures and ate). In general, if you love making homemade bread, be sure to try these baguettes, I highly recommend!

Baguette puff Tourbillon



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

What recipe for homemade bread I have prepared for you today - we bake unrealistically delicious, crunchy and fragrant puff baguettes. Their texture is difficult to describe in words, but I'll try. First, the crust! It's not that crunchy - it's incredibly crunchy, it crumbles right in the mouth. The aroma is delicate, delicate, not even bready, but just butter-creamy. Tourbillon baguettes taste such that you can easily gobble one at a sitting. In general, if you love making homemade bread, be sure to try these baguettes, I highly recommend!

As for the products and their replacement, everything seems to be clearly painted. You don't have to take fast-acting yeast - just dry yeast (also 5 grams is a heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a tablespoon of sugar and dissolve the yeast in it.

Ingredients

Directions

  1. To prepare these unusually tasty baguettes, we take premium wheat flour, milk (of any fat content), drinking water, butter, olive oil (you can replace any other vegetable oil), chicken eggs, salt, sugar and fast-acting yeast. In addition, if you wish, you can grease the blanks with egg yolk for a beautiful ruddy color and sprinkle with sesame seeds if you like.
  2. Sift wheat flour (preferably twice) into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. We will leave half a glass, since its moisture is different for everyone, so the dough also takes a different amount of flour (sometimes the difference can be very significant). Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
  3. We make a hole in flour and pour lukewarm drinking water, milk into it and break one medium chicken egg.
  4. First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Then add 1 tablespoon of vegetable oil and knead the dough.
  5. You need to knead the dough for puff baguettes for a rather long time (at least 10, and preferably 15 minutes) and quite intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, while very slightly sticky. We round the dough into a ball and put it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no baguettes.
  6. This is what yeast dough looks like after 1 hour of fermentation. It has increased three times exactly.
  7. We knead it and heat it again for another 1 hour.
  8. The dough will again grow in volume three times, it will become very tender, right through and through with air bubbles.
  9. We divide the dough into 3 parts, but you can also divide it into 2-4 - depending on the desired number of baguettes.
  10. We take one piece of dough and send it a little with flour, so that it is more convenient to roll it out. For the time being, cover the remaining two parts of the dough with a foil or a towel so that they do not dry out.
  11. Roll out the dough bun into a thin rectangle or square. Moreover, the thinner you roll it, the more layered the finished baguette will turn out.
  12. Now we need butter, which we melted in advance and allowed it to cool completely. Lubricate the dough layer with oil, trying to ensure that the entire surface is thoroughly smeared.
  13. Next, you need to make sure that later the baguettes turn out with a large number of layers. To do this, fold the dough. We visually divide the layer into 3 parts and fold the far edge towards the center by one third.
  14. Cover with the second side. The result is a long rectangle that already contains 3 layers of dough.
  15. Similarly, we add it exactly three times. First, one edge to the center by one third.
  16. After that, the second edge. As a result, the layer already contains 9 layers of thinly rolled dough. We do the same with the rest of the pieces of dough, turning them into such puff pieces and alternately placing them in the refrigerator for 20-25 minutes. The cold is necessary so that the butter hardens and is not absorbed into the dough - so the finished baked goods will turn out flaky.
  17. After the allotted time, we begin to take out the blanks in the sequence in which we placed them in the refrigerator.
  18. We repeat the rolling procedure again - as thin as possible.
  19. Grease again with melted butter - 100 grams is enough for the whole process and for the whole dough.
  20. And now we do not fold the dough, but roll it into a roll. It is not necessary to twist very tightly so that the layers of dough are visible in the finished baguettes. Then we carefully pinch the seam so that the dough does not break up during baking, and the baguettes do not deform.
  21. Similarly, we shape the second and third piece of dough and roll the blanks with our hands so that they are the width of the baking sheet or baking dish. I have a special mold for baguettes, which I sprinkle with wheat flour quite a bit (literally a teaspoon is enough). Cover the baking sheet with baking paper and sprinkle a little with flour. We shift the blanks onto it with the seam down.
  22. Now you can grease future puff baguettes with loose egg yolk, which, for a more liquid state, simply dilute with a teaspoon of water or milk. I have homemade chicken eggs, which is why the yolk gives such a rich yellow color.
  23. After that, you can sprinkle the surface of the workpieces with sesame seeds, but this is optional.
  24. The most interesting thing (for me personally) is making incisions! They will help not only to open up beautifully baguettes during baking, but also not to tear them (this happens quite often for various reasons). With a sharp knife or blade (it would be necessary to buy a scalpel for this purpose) we make several deep (exactly to the middle of the rolls) at an angle of 45 degrees. Just do not cut, but make one sharp and confident cut, otherwise the dough will reach for the blade. Cover the workpieces with cling film and leave them warm for 30-40 minutes. At this time, we immediately turn on the oven to warm up to 190 degrees.
  25. The baguettes have fit, increased in volume and can be baked. By the way, my workpieces are exactly the same size (I always weigh everything on a scale), but it may seem that my neighbor is the largest. This is an optical illusion due to my "skill" to place a large object in the frame.
  26. We send the blanks to bake at 190 degrees on the middle oven level for about 30-35 minutes. The bread turns out to be rosy and very appetizing. If only you could smell its scent ...
  27. The texture of the finished puff baguettes is difficult to describe in words, but I'll give it a try. First, the crust! It's not that crunchy - it's incredibly crunchy, it crumbles right down your mouth. Plus, sesame seeds do their thing too. The aroma is delicate, delicate, not even bready, but just butter-creamy. The taste of the baguettes is such that you can easily gobble one at a sitting (sinful, I confess - I cut it hot, took pictures and ate). In general, if you love making homemade bread, be sure to try these baguettes, I highly recommend!

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