#StayHome #withme Delicious BAGUETTES with TIPS to make them the first time! GOLDEN on the outside, SPONGY ON THE INSIDE. WELCOME TO SWEET HOME! I love to share this delicious recipe with you, so you can enjoy some delicious Baguettes without leaving home. I hope you are encouraged to prepare them and share your experience with me in the comments! HERE IS THE RECIPE 👇🏻 500 g of wheat flour, preferably 12 g of protein ................................... 4 1/2 cups 320 ml of warm water (NOT hot, it would kill the yeast) ................................ 1 1/3 cup + 2 tbsp. approximately. 6 g of instant dry yeast .................................................................... (1/2 tbsp) NOTE: IF YOU USE FRESH YEAST, use 18 grams. Usually, TRIPLE what you would use of dry yeast is used. 10 grams of salt ......................................................................................................... (1/2 tbsp) *NOTE! THE CUPS I AM REFERRING TO ARE 225 ML MEASURING CUPS. If you use cups, sift the flour and measure to the level. IMPORTANT POINTS WHEN MAKING BREAD: *FLOUR It must be 100% wheat flour that does not contain baking powder (NO leavening agent) The one I am using contains 12 g of protein. You will find this information on the back of the package, although you can use 10, 11, 12 g of protein. I do not recommend less than 10 grams, since it would be too refined, it does not absorb much liquid (it becomes watery) and it would not develop the gluten well, which is what gives structure to the bread and makes it developed and spongy. EACH FLOUR has a DIFFERENT ABSORPTION CAPACITY, meaning some absorb more liquid than others, so you probably need a little more water. If so, I suggest you add little by little without adding too much liquid so you don't need to add more flour later. TO DISSOLVE THE YEAST: Remember that we are working with a LIVING BEING and yeast is sensitive to certain temperatures. Use warm water, NOT HOT, so that inserting a finger is tolerable and you DO NOT burn yourself. If you want to use a thermometer, it would be between 32 and 38 degrees Celsius (90 and 100 degrees Fahrenheit). If the water is too cold, the yeast will not activate. If the water is hot, the yeast will die. If this happens, the dough will not rise and the bread will be compacted and hard. WATER INSIDE THE OVEN: It is very important to place the container with water inside the oven to generate steam. I used a cup of water and it was absorbed in the first 20 minutes. If you add more water, remove it after 20 minutes so that the loaves can begin to brown and obtain that color that we like so much. The steam helps to maintain the moisture in the dough and gives time for the bread to develop and fluff before the outer layer seals and browns. By spraying the pieces with water we help to generate even more moisture to obtain a more developed bread that opens when baking, since most of us use a conventional stove oven. (My oven only gives heat from below) In this way we generate the conditions to create a bread similar to that of the bakery, although of course, it may never be the same because it is not a professional oven, but we try 😉 KNEADING: The kneading time will depend on your skill and experience. It usually takes me between 15-20 minutes to knead without stopping. When I started practicing bread making, I took up to 45 minutes! So don't worry if it takes you a little longer. You can take more or less time. If it's your first time making bread, you may find it a bit tiring. If you don't have experience kneading, I suggest you use block kneading; that is, knead for 10 minutes, let it rest for 10 minutes until the dough develops gluten (it's elastic and manageable). If we don't develop the gluten in our dough, the bread won't rise. Because during the rest, carbon dioxide is generated (which gives volume to the dough) and it needs a resistant dough that can contain it so that it is fluffy when baking. AND THE MOST IMPORTANT THING: Bread is a matter of practice, A LOT OF PRACTICE. Don't be discouraged if it doesn't come out the first time. It's normal. That's how you gain EXPERIENCE and it will get EASIER each time. THANK YOU FOR YOUR VISIT! If you feel like making the recipes and want to share your photos, you can do so on my Facebook page, there is a space that says VISITORS, go there and you can leave your photos, I would be very happy to see your creations. I leave you the link 👇 / www.dulcehogarzk SUBSCRIBE! and receive a new and delicious recipe every week 👌: / @dulcehogarrecetas ❤THANK YOU FOR SHARING THE VIDEO AND GIVING IT A LIKE! This way you will help me continue creating quality content. SEE YOU HERE: Facebook: / www.dulcehogarzk Instagram: / dulce_hogar_recetas Blog: http://dulcehogar2.blogspot.mx/ Music: bensound buddy bensound sunny bensound goinghigher bensound ukulele http://www.bensound.com/royalty-free-...