Activida in class on the bread Baguettes, by Jose Gutierrez

Activida in class on the bread

Baguettes,

Minibaguettes in woman baker Da igual that we knead the mass with the woman baker, with any robot or to hand, the really impressive thing is the mass and the final result. A creaking externally and very tender baguette within. A real marvel of bar. Who the test .... it repeats, the one who repeats ..... already it does not want other one .... encourage and already you will tell me.

With the quantities that I give you 6 mini baguettes of 125 go out gr of weight, or 3 baguettes big, so long as the whole length of the tray of the oven. If you want them furthermore small, I am in the habit of doing some of 125 grams (on 3) and some others of 75 grams (approximately 4 or 5) for the bocatas of the cole of the mas be too the house. These baguettes freeze perfectly and then they are defrosted to temperature set and we continue having a super tender and very rich bread.

Ingredients

- 300 ml of water

-1 spoonful of honey (measured spoon woman baker)

-1 teaspoonful of salt

-1 teaspoonful of sugar

-540 gr of flour of force 1 paquetito of dry yeast or

 -10 grams of pressed yeast.

Preparation

1- We Put in the basin the water, salt, honey and sugar.

 2-We continue with the flour and then the yeast.

3- We put the basin in the woman baker, program 6, kneaded and weighed anchor.

 4-We extract the mass of the basin and spend it to the encimera. If we do not have woman baker, to knead to I run only

5-we have to put in a barreño the flour, do a hollow in the center and add the rest of the ingredients.

6-We are kneading until we have the whole tied mass.

7-We happen to the encimera and continue working.

8-We do a ball and we her leave the first time rests until it doubles his size.

9- We continue and from here equally so much for those that we knead in woman baker as to hand.

10-We knead a bit the mass in order that it loses the air and divide in portions, are weighing the portions according to our preferences.

 11-The first photos are minibaguettes 125 grams of weight, the last photo they are minibaguettes 75 grams of weight.

12- We extend the mass with roller, if one beats us put a bit of flour. As soon as we have extended as if about a pizza it was treating itself, we coil and are placing on the tray of the oven.

13-We stop to weigh anchor, covered well and without current, until it reaches the double of his size.

14- We dust with water (with a diffuser) We Give oblique cuts.

15- We bake 175 º approximately 25 minutes more or less. We extract of the oven and stop to cool on a grid.

16-You list!!!!

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