Baguette. Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. A baguette (/ b æ ˈ ɡ ɛ t /; French: ) is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

A baguette is one of the true icons of the French culinary tradition. The perfect baguette, light with a crusty exterior and a soft, slightly chewy interior, is as sublime a creation as has ever emerged from any oven. The baguette slices thaw in just a few minutes at room temp. Kamu bisa memasak Baguette menggunakan 5 bumbu dan 4 langkah. Begini cara menyiapkan masakan itu.

Bahan untuk Baguette

Kamu perlu 190 ml air.
Siapkan 1/2 sdt ragi.
Kamu perlu 1 sdt garam.
Kamu perlu 330 gr terigu.
Diperlukan 27 gr margarin.

Or they can be warmed in the oven or toasted up. Hopefully this takes the mystery out of the crusty French baguette! It's definitely something you can do yourself, so don't let anyone intimidate you! You'll love the result and everyone will be so impressed!

Cara Membuat Baguette

Masukan air,margarin,garam,terigu,ragi, diamkan 10 menit.
Ulenin hingga kalis, proofing 3x selama 30 menit.
Setelah proofing yg ke 3, bentuk memanjang, diamkan sampai mengembang 2x lipat.
Oven di suhu 160 derajat selama 40 menit.

Baguette is a classic French loaf of bread that is characterized by its long, thin shape and crispy crust. French baguette is a lean dough, meaning there is no fat present in the dough, which creates a chewy texture inside of the loaf. The word baguette in French means baton or stick, and therefore is sometimes referred to as "French stick. Generously grease the wells of an Emile Henry stoneware baguette baker, and sprinkle them with cornmeal or semolina, for best release. Place the logs, seam-side down, into the prepared baker.