Baguette

Is the typical French bread, now known throughout the world.

A good baguette you recognize some characteristics: golden colour and soft marrow honeycomb; When crushes, should return slowly in his position.

The baguettes fresh to consumers must be, which means that it must have a maximum of no more than four or five hours.

Make a dough for about 20 minutes, with the trick to not heat the dough, because the processing must be cold as possible and in any case between 23 and 25 degrees.

The ideal mixer is mixing arms.

Leave to rest the dough in pans for about 25/35 minutes, then breaking into pieces of approximately 300 g (for the classic baguette, which then will be 200/250 g a finished product), square shape with the appropriate divider.

At this point must be the second ' rest ' for 10 minutes; go then to forming, with the special long loaf moulder also called baghettatrice and, for 30 minutes, the prover to 32-36 degrees.

At the end there is a very important job: the counterbore, i.

e.

the classic series of cuts the skin.

It fires at a temperature between 200 and 220 degrees, depending on the type of furnace installed; you bake for about 20-25 minutes with the recommendation to give, especially at the beginning, much steam.