Paine (bagheta) frantuzeasca

La serviciu am un coleg mult mai tanar decat mine. Daca m-as fi chinuit putin, i-as fi putut fi mama. Cand ma uit la el ma vad pe mine la varsta lui. Tot ce ma interesa era ce noutati au mai aparut prin magazine si ce e la moda anul acesta. Nu ma intelegeti gresit, si acum ma intereseaza ce e la moda, dar prioritatile au devenit altele. La fel si cu gatitul. La 24 de ani nici nu ma gandeam ca peste …… ani (si aici va las pe voi sa completati :D) o sa imi placa atat de mult sa-mi bag mainile in coca si sa framant paine. Dupa mine e o legatura atavica intre femei si coptul painii. De aceea caut noi retete pentru paine. Astazi a venit randul sa coc paine (bagheta) frantuzeasca.

Aceasta paine frantuzeasca are o coaja crocanta si miez pufos. Nu se framanta prea mult, dar are o durata de crestere de minim 24 de ore, la rece. De aceea daca vreti sa o mancati proaspata la micul dejun,  trebuie sa incepeti cu minim o zi inainte. In rest e foarte simplu. Am remarcat ca iese foarte buna in cuptoarele ce dezvolta temperaturi foarte inalte. De aceea e bine sa incalziti bine bine cuptorul inainte de a o coace.

 

Paine (bagheta) frantuzeasca

Ingrediente:

  • 700 g faina pentru paine (sau faina simpla, nu pentru cozonaci)
  • 4 g drojdie proaspata (sau 7 g drojdie uscata)
  • 1 lingurita sare
  • 500 g apa la temperatura corpului (nu calda)

Cum se face:

In prima zi

  • Amesteca drojdia cu putina apa, ca sa se dizolve bine.
  • Intr-un castron amesteca toate ingredientele, cu o lingura.
  • Cand nu mai poti amesteca cu lingura, amesteca cu mana pana ce se omogenizeaza, in total cam 1 minut.
  • Lasa coca sa stea descoperita 5 minute
  • Scoate coca din castron si framant-o cam 3 minute. Nu mai adauga prea multa faina. In final coca trebuie sa fie elastica si sa nu se lipeasaca tare de mana.
  • Pune coca intr-un castron curat uns cu ulei, acoper-o cu folie de plastic si pune-o in frigider pentru maxim 4 zile
  • Eu am impartit coca in doua castroane, pentru ca vreau s-o coc in doua zile diferite

In ziua in care coci paine

  • Scoate coca din frigider. Ea va arata asa (este jumatate din coca initiala)

 

 

  • Lasa coca 1 ora la temperatura camerei.
  • Cu ajutorul unei palete scoate-o cu grija din castron. Nu apasa prea tare, ca sa nu iasa gazele acumulate in ea.
  • Imparte coca in 3 parti egale si formeaza baghetele.
  • Pune-le intr-o tava, pe foaie de copt. Fa cate 3 taieturi usoare, in diagonala, pe fiecare bagheta.
  • Lasa coca la crescut pentru o ora
  • Inainte cu 45 de minute de a coace painea, incalzeste cuptorul le maximum
  • Pune coca in cuptor si redu temperatura la 200 C
  • Coace 25 minute, pana ce coaja devine aurie.
  • Scoate baghetele si raceste-le pe un gratar, minim1 ora.

 

 English version
At work I have a friend much younger than me. If I have struggled a bit, I would have been his mother. When I look at him I see myself at his age. All that interested me was what is new in stores and what is trendy this year. Do not get me wrong,  I still care what is trendy, but I have other priorities now.
Same with cooking. At 24 I didn’t think that after  …… years (and here you have to to fill in: D) I will love to put my hand in dough and knead bread. After me is an atavistic connection between women and baking bread. So I always  look for new recipes for bread. Today came the turn of the French brad.
This French bread has a crispy crust and soft middle. You don’t knead it too much, but the increasing lasts at least 24 hours in a cool place. So if you want to eat it fresh at breakfast, you should begin at least a day before. The rest is very simple. The recipe is adapted after Peter Reinhart.

 

Ingredients:

* 700 g bread flour
* 4 g fresh yeast (or 7 g dry yeast)
* 1 teaspoon salt
* 500 g body temperature water (not hot) 

How To: 

On the first day

* Mix the yeast with a little water to dissolve thoroughly.
* In a bowl mix all ingredients with a spoon.
* When you can not mix with spoon, mix by hand until smooth, about 1 minute total.
* Let dough uncovered 5 minutes
* Remove the dough from the bowl and knead it about 3 minutes. Do not add too much flour. In the final dough should be elastic and not very sticky to your hand.
* Put the dough in an oiled clean bowl, cover it with plastic wrap and put it in the refrigerator for up to 4 days
* I divided the dough into two bowls, because I bake it in two different days
 
The day you bake bread

* Remove the dough from the refrigerator.  

    * Let dough 1 hour at room temperature.
* With the help of a spatula carefully remove the dough from the bowl. Do not press too hard, not to degas the dough.
* Divide dough into three equal parts and form baguettes.
* Put them in a pan on baking sheet. Make three cuts, diagonally on each.
* Leave the dough to rise for an hour
* Before 45 minutes to bake bread, heat oven to maximum (about 290 C)
* Put the dough in the oven and reduce temperature to 230 C
* Bake 25 minutes, until crust is golden.
* Remove the baguettes from oven and cool them on a wire rack, minimum1 hour.
COMENTARII
    gaby_d
    26 Feb 2011
    9:35am

    :)))hahaha, eu care-am zis: ioi, a pus reteta, o fac:)), am ramas dezamagita ca iar e din categoria „retete rabdatoare”:)))
    asta ar insemna sa coc painea maine:P
    pupici, Branduso, grozava reteta dar..ramane pe data viitoare:)))

    chefandsteward.com
    26 Feb 2011
    5:23pm

    Yummy! We love this! I love that you also write in two languages. So now I have a nice recipe to make baguettes from! Will bookmark!!

    Mary
    26 Feb 2011
    5:53pm

    Your bread looks wonderful.I can almost hear the crust crackle. You did a fantastic job with this. Have a great day. Blessings…Mary

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