Ingredients
- 340 g of warm water.
- 454 g flour.
- 1 tablespoon salt.
- 1 tablespoon butter.
- 1 ½ c. instant yeast tea.
- A wrist of a mixture of parsley, chives, rosemary, thyme, and oregano.
- 2 cloves chopped garlic.
Preparation
- Dissolve the yeast in lukewarm water
- Mix all ingredients to a smooth paste
- Knead the dough by hand for 15 minutes (or else the robot) by stretching the dough and the folding
- Leave the dough for 1 hour at 1:30 am in a container covered with a damp cloth
- Fold the dough to expel air and divide into balls of equal weight.
- Cover and let stand for 15 minutes.
- Shape each ball rod by folding the dough on itself then by rolling the dough to stretch
- Arrange the strips on a plate and let stand covered for 1:30
- Place in the oven a container filled with hot water and preheat it to 400 ° F; water vapor is necessary for baking bread for a colorful and crispy crust
- Incise the strips with a razor blade
- Bake baguettes at 400 ° C for 5 minutes then reduce the oven to 350 ° C for 30 to 35 min
- The wand is cooked when it is colorful and it sounds hollow when tapped underneath.
- Allow to cool chopsticks on a rack before serving.
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