Directions
Today is a historical moment for our blog as we have a special guest: grandma Laura, my mother.
I asked her to show us how to make “express” baguettes, that is to say without sourdough or a starter dough. This is a recipe she cooked up herself and it’s the one she uses to make bread in my sister Marina’s restaurant “Il nido della Pernice” in Azzano D’asti. If you’re looking for the video recipe for French Baguette, click here.
Excellent result. Here’s the video recipe, Vivalafocaccia style.
Video Recipe for Grandma Laura’s Baguettes
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Ingredients
- 500g Water
- 800 g Bread flour
- 50 g Extra Virgin Olive Oil
- 4 g Malt
- 20 g Lard (if available)
- 7 g Dry yeast (or 25g fresh yeast)
- 15 g Salt
Method
Dough
- Dissolve salt into the water
- Add malt, lard (if you have it) and oil
- Mix in half the flour
- Knead for about 2 minutes
- Add yeast
- Mix in remaining flour a little at a time
- Knead for 10 minutes
Procedure
- Shape the dough into a ball and cover tightly
- Let it sit for 20 minutes
- Fold it in a couple of times
- Let it rise for 30 minutes
- Cut the dough into 4 equal parts
- Make 4 elongated breads (see video)
- Place them in a dishcloth as shown and cover
- Let them rise for 30 minutes
- Starting with the first one you made, mold each bread into a baguette as shown in the video
- Place them on a baking sheet
- Let the baguettes rise for 45 minutes away from drafts (you can put them in the oven and, in winter, leave the light on to add a little extra warmth), or just cover tightly
- Sprinkle a little water in the oven to create some steam or put a small pot of water inside
- Bake at 220°C for about 20 minutes (depending on the oven)
- Thank you grandma Laura
Ciao
Vittorio
