Baguettes taste great with toppings in them, but also as an accompaniment to soups, salads and much more. I discovered this amazing recipe when I looked at "Bagedysten" in Denmark. The Danish answer to "Hele Norway bakes". There is a bit of a wait, since a dough is first set, but the result is lovely, crispy baguettes similar to those you can buy in France. I take them out of the oven before they're completely done and put them in the freezer. As I'm going to use them, I pick them up and finish cooking them. Then they taste completely freshly made every time. The recipe gives dough for about 9 baguettes.
Forde:
1/2 l of water
5 g of yeast
500 g wheat flour, Tipo 00 (pizza flour)
Stir it together and leave it covered overnight, at room temperature.
Next day:
Add 1/2 l of lukewarm water
35 g of salt
15 g of yeast
300 g Manitoba flour (you can buy this in the "Taste of Italy" online store, among other things)
About. 750 g wheat flour, Tipo 00
Elt det godt sammen, i kjøkkenmaskin i 10 min ved lav hastighet, og 2 min ved høy hastighet.
La deigen heve igjen, til dobbelt størrelse i minimum 45 min, dekket med tett plast, så den ikke tørker. Slå deigen forsiktig ned, og la den heve til dobbelt størrelse igjen, minimum 45 min. i romtemperatur, tildekket på samme vis som før.
Utbaking:
Divide the dough into nine equal pieces and shape them into short thick sausages. Let them rest for a few minutes and roll them in a baguette shape. Shape them so that the length fits in the oven and shape pointed ends.
Leave them to rise, to suitable baguette size, on a clean tea towel sprinkled with flour, with a damp tea towel on top. When the loaves have risen, sprinkle them lightly with flour on top and place them on a baking tray covered with baking paper, max. 3 loaves per tray.
Score the loaves from tip to tip. This is done by lightly holding one end of the baguette with one hand, while with the other hand you make a quick cut with a sharp, small knife. The cut should be on top of the baguettes - not on the side. The cut should go diagonally down into the baguette. When you cut in this way, the baguette will retain its shape during baking and form the baguette's characteristic "smile".
Preheat the oven to 250 degrees hot air with a baking tray. Get the baguettes quickly in the oven by sliding the baking paper with 3 loaves onto the hot baking tray. Spray water well into the oven with a spray bottle and close the door quickly.
Bake the baguettes for approx. 15-20 minutes. Repeat until all the baguettes are cooked.
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