Rye baguette
Description
The recipe won't take much time. Baking baguettes entirely from rye flour is no easy task, as rye flour has a very low gluten content, which is responsible for the fluffiness and airiness of baked goods, so wheat flour has been added to the recipe.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a mixing bowl, combine the two types of flour, add the dry yeast, and mix.
- 3
Step 3
Pour in 150 grams of water and knead the dough for autolysis.
- 4
Step 4
Cover the dough in the bowl with a napkin or plastic wrap and leave at room temperature for autolysis for 1 to 1.5 hours.
- 5
Step 5
Pour approximately 20 ml of water into the dough, add the salt.
- 6
Step 6
Knead the dough, preferably with a mixer; knead vigorously for about 10 minutes.
- 7
Step 7
Cover the dough with a tea towel or plastic wrap and let it ferment at room temperature for 2 hours. After 2 hours, numerous bubbles will form in the dough as fermentation proceeds actively.
- 8
Step 8
Divide the dough into 2 parts, give it a preliminary shape, cover with plastic wrap, and leave it like that for 15 minutes.
- 9
Step 9
Shape the baguette: stretch the piece to one side, make a small fold of one third, and pinch closed.
- 10
Step 10
Make another fold and pinch the dough along its entire length. Without pressing too hard, roll along the entire length.
- 11
Step 11
Transfer the baguette portions to a cloth that has been dusted with flour beforehand so nothing sticks, seam side down. Make a dividing pleat in the cloth between the portions. Cover with proofing film for 40–50 minutes.
- 12
Step 12
After proofing, carefully transfer the baguette pieces to a baking sheet lined with parchment paper, still with the “seam” facing down. A thin cutting board can help with this.
- 13
Step 13
Make shallow cuts with a knife or a razor blade. Preheat the oven to 250°C. Bake for the first 8–10 minutes at 250°C. If your oven has a steam function, use it. Then reduce the temperature to 180°C and bake until done for another 10–15 minutes.
- 14
Step 14
Place the finished baguettes on a rack. Let cool completely.
- 15
Step 15
Now the baguettes can be served at the table. They won't be as fluffy as French baguettes made from wheat flour, but they are no less tasty—and they're healthier too, since their gluten content is kept to a minimum.