World Bread Day - Baguette

Today is World Bread Day, organized by Zorra, and to mark the occasion I decided to bake some tasty bread today. Let's be grateful that we have enough food, and celebrate by baking bread.

I chose a baguette, which is very simple and fairly quick to make, so I can already write about it. I also made a wheat-rye bread, which is still rising :) And some morning rolls, too. I'll show them off a little later.

I'm curious how many of you are taking part. If, besides Zorra's website, you'd like to share your photos, you're welcome to visit the Polish Facebook page dedicated to this event. You can also send photos to me at flowerek [at] flowerek.com, and I'll publish the recipe on Facebook.

Before I get to the recipe, though, I'd like to show you something wonderful. Ms. Ola sent me photos from a bread-baking session with her students. You can see the kids had a great time, and I hope they learned something about baking bread and that it's not nearly as difficult as it seems. Ms. Ola, thank you once again for the emails and photos. I admire you and I thank you for your enthusiasm.

So, time for the baguette recipe. This baguette has a delicately crisp bottom and a soft, slightly crisp crust. I'm glad it turned out this way, because that's the kind my kids like best. Personally, I like a crisp crust on baguettes, but when it's too hard, eating it becomes unpleasant for me. Bread is different, though: there I like a thick, crunchy crust.

Baguette

This baguette rose beautifully and was still fresh the next day. If it won't be eaten the same day, I recommend making half the recipe or freezing it.

You can also make it with just one kind of flour.

Directions for the Baguette:

Mix the yeast with the water and sugar and set it aside in a warm place until foamy. Mix the two kinds of flour together, then combine with the yeast mixture and knead into a thick, elastic dough. It can be slightly sticky, but if it's too wet, you can add more flour, or more water if it's too stiff. Set aside in a warm place to rise for 15 minutes. The dough should "get going" and puff up a bit, but it doesn't have to double in size. You can leave it for up to 30 minutes if you have the time.

Once the dough has risen a little, add the salt, mix it in, and then shape the dough into 2 long baguettes. Place them side by side on a baking sheet. I lined the baking sheet with parchment paper, and propped up each baguette and separated them from one another with aluminum foil rolled into a tube. I placed the foil under the parchment (3 pieces in total) so the dough wouldn't stick. This way the baguettes kept their shape while rising. Cover the baguettes with a kitchen towel and set aside in a warm place for 30 minutes, until risen.

Preheat the oven to 190°C (375°F). Beat the egg yolk well with the milk and brush it over the risen baguettes. Bake for 20-25 minutes, until the baguettes are golden brown. Transfer to a wire rack to cool.

Enjoy!

Inspiration

5.0 from 1 reviews

World Bread Day - Baguette

Prep time: 10 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 40 mins

Serves: 2

Ingredients

• 2 level tsp yeast
• about 220 ml warm water
• 1 tbsp sugar
• 185 g type 550 flour
• 110 g type 630 flour
• 1 heaping tsp salt
• 1 egg yolk
• 1 tbsp milk

Instructions

1. #instruction#

Nutrition Information

Calories: 113 kcal