RYE BAGUETTE

Tuesday, 18 July 2017






My hubby usually gets hungry late in the evening. So I did a bit of baking after dinner to have something ready for him.  These were the baguettes I baked last Saturday night.  The recipe is simple and quick. Unlike other recipes you don't need to wait for the 1 to 2 hours rising time.

Good flour is so important when it comes to baking bread.  I tried this high quality bread flour recommended by my sister in Penang. The bread turn out very soft compare with the normal bread flour I have been using.

INGREDIENTS

1/4 C warm water
2 tsp dry active yeast
1 tsp sugar
2 ½ cups bread flour
1 cup rye flour
1 tbsp sugar
1 tsp salt
1 cup plus 5 tbsp. warm water
Corn meal (for coating)

METHOD

1.  Combine water, yeast and 1 tsp sugar into a bowl. Allow to stand for 5 minutes until yeast is bubbly.

2.  Place all ingredients in the bowl of your stand mixer and knead at medium speed for 5 mins. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust. Let the dough rest for 5 minutes. Turn the mixer on again and mix for 10 minutes.

3.  Allow to rise until double (about 15-20 minutes) in a warm place.  I normally let the dough rest in the oven.

4.  Divide dough into two pieces. On a lightly floured surface roll out with a rolling pin. Roll dough up jelly roll style and turn ends under then coat with corn meal.

5.  Place on baguette baking pan. Cut 3 to 5 diagonal slits into each loaf (only about 1/4 inch deep) with a sharp knife.

6.  Preheat oven to 230C.

7.  Turn off oven.

8.  Pour one cup of boiling hot water into a shallow dish of oven. Place bread on shelf above hot water.

9.  Allow to rise until double (about 20 minutes).

10. Turn oven to 210 degrees and bake bread for 20 minutes or until bread is golden brown.

11.  Remove bread to cool on rack completely.