Baguettes with Bran in Dry Milk
Description
Adding dry milk in its undiluted form structures the dough and gives it a pleasant aroma.
Instructions
- 1
Step 1
Add sugar and salt to warm water. Stir in sifted flour, add semolina and bran. Add yeast and flax seeds.
- 2
Step 2
Add dry milk and pieces of butter. Knead the dough in the way that is convenient for you. I knead the dough in a bread machine; it is very convenient for baguette dough, which needs to be kneaded very well.
- 3
Step 3
Let the dough rise to three times its volume.
- 4
Step 4
Divide the dough into three parts.
- 5
Step 5
Stretch each piece into a thin sheet, then fold the long edges together, sealing each fold with the palm of your hand.
- 6
Step 6
Roll the folded dough into a tight roll. Place the dough in baguette pans, make cuts with scissors.
- 7
Step 7
Let it rest and bake in a preheated oven at 220 °C, pouring half a cup of hot water onto the bottom. Bake until golden, without over‑browning.
- 8
Step 8
Undoubtedly, a hot baguette with a crispy, flaky crust is a real treat. However, it's better to let the baguettes cool, covering them loosely with a towel, so that the crust retains its crunch.
- 9
Step 9
Serve butter, cheese, and tomatoes with the baguettes – it's a very tasty combination!