Le recipe ye-baguette emangalisayo ayidingi ngisho nezithako ezifisayo! Okuhle, ufulawa onenjongo yonke kuncono kunokudla ufulawa weqiniso, i-parisian crumb ne-crispy crust.
I-Baguettes nayo ibizwa ngokuthi "i-Stangenbrot" futhi isetshenziselwa ukudla okusheshayo kwesiJalimane njengokuthi "susa i-Brötchen," noma eduze nesitshalo esishisayo ( "Metzelsuppe" ne- Oxtail Soup ingena engqondweni.). Bakha futhi njenge- crostini futhi namanje besazijabulisa kakhulu emgqonyeni wekhofi, isitayela sesiFulentshi.
Okuzokwenza
- 1 1/2 indebe / 340g amanzi (75 ° F noma 22 ° C)
- Imvubelo ye-tsp./4g (okusheshayo)
- 4 1/4 izinkomishi / ufulawa we-500g (yonke inhloso)
- 1 1/2 tsp./10g usawoti
Indlela Yokwenza
Amanothi Ngaphambi Kokuqala
Ngenkathi ufulawa wonke ohlosiwe ubizwa kulolu iresiphi, ungaphinda ufake endaweni ekhethekile yokudla okufana ne-European style noma ufulawa wase-Italy odayiswa yiNkosi Arthur Flour. Lezi zinhlanzi zihamba kancane kunamaprotheni kunokudla ufulawa, okuthinta ukugubha nokugcina.
Qaphela ukuthi ulinganisa kanjani ufulawa. Ufulawa olwenziwe kancane lubekwe indebe, bese lukhishwa phansi luba nesisindo esingaba ngu-120 amagremu ngendebe ngayinye. Uma uphonsela indebe yakho esikhwameni, uyayipakisha futhi izinkomishi ezi-3 1/2 kuphela (noma ngisho nangaphansi kancane) kuzodingeka.
Khumbula, ukufana kwenhlama ebalulekile, hhayi isisindo esiqondile noma isilinganiso sefulawa. Kuncike kumswakama nokuthi ufulawa usomile kanjani, kuzodingeka ulungise inhlama yokugcina ngokungeza ufulawa obuthile noma usebenze ngamanye amanzi ngezandla ezimanzi.
I-chlorine emanzini ingathinta ukunambitheka, futhi izidakamizwa ezinomdlandla ziyazizwa. Nakuba kungekho-omuncu omuncu kule nhlama ye-baguette, nginomkhuba wokusebenzisa amanzi asebhodleleni noma amanzi ompompi omile ngobusuku ku-counter ukukhulula i-chlorine yayo, ukuze nje ngithole imiphumela engcono kakhulu engikwaziyo. Amalahle kanye nezinye izihlungi zamanzi zingasusa futhi i-chlorine. Ungasebenzisa amanzi amathinta angaphathwa uma uthanda ukunambitheka kwawo.
Izikhombisi ze-Baguette - I-Flour Hydration
- Thela amanzi esitsheni (Ngisebenzisa isitsha se-stand-mixer ngoba ngifuna ukuwagcoba kumshini). Engeza imvubelo (imvubelo yesisindo esheshayo noma isinkwa isincibilika ngokushesha, kepha isisembululo esomisiwe esomisiwe singasetshenziswa), usawoti kanye nofulawa okwanele wokwenza isisindo somzimba uma ushukela nge-spoon.
- Vumela ingxube yamanzi ufulawa uhlale imizuzu engu-20 ukuya kwangu-30 ukuvuselelwa kabusha.
Ukuxuba nokuphakama kokuqala
- Beka isitsha ku-mixer nge-hook ye-dough bese uxuba ngesivinini esiphansi imizuzu engu-8 kuya kwezingu-10. Phendulela inhlama ebhodini elincane elincane futhi uxoxe ngezikhathi ezimbalwa ngezandla zakho kuze kube yilapho ubushelelezi futhi uhlelekile. Inhlama kufanele ibe mnandi (wetter) kunokuba yome kakhulu, ngakho zama ukungeza ufulawa obuningi kakhulu.
- Uma uxuba ngesandla, vula isisindo se-shaggy ungene ebhodini elidibeneyo bese uxuba kuze inhlama ihlangane ebhola, cishe imizuzu emibili. Khonta inani lamaminithi angu-10 kuya kwangu-12 inani. Inhlama kufanele ilahleke ecaleni elincane. I-wetter inhlama, i-lighter i-crumb.
- Beka inhlama esitsheni esincane noma esinye isitsha. Ungase ufise ukubeka inhlama yakho yokuqala yokuphakama kwisitsha ukuze ukwazi ukuthi usuvukile kangakanani. Vala ukuze inhlama ingawomile.
- Masivuke ekamelweni lokushisa (cishe ngo-75 ° F noma 22 ° C) imizuzu engu-45, noma kuze kufike inhlama engu-25 - 50% kusukela ekuqaleni (hhayi kabili). Uma indlu yakho ipholile, njengoba i-mine ihlala njalo, lokhu kungathatha ihora noma ngaphezulu.
Ukuphakama kwesibili
- Kulula kancane uthuli bese uvula inhlama kuyo. I-Pat it ngokucophelela ibe ngechungechunge bese uyihlunga, ukuxubha ufulawa owedlulele lapho uhamba. Gweba isitayela sencwadi, bese uvula ikhefu bese uphinde uthayiphe isitayela sencwadi futhi ukwakha ibhola lesikwele. Bheka isifundo sezithombe ukuthi ungathinta kanjani inhlama yesinkwa lapha .
- Yiphinde ibe yisitsha sayo, ikhava futhi uvumele ukuphakama izikhathi ezingu-1 1/2 ubukhulu bayo (hhayi kakade kabili) imizuzu engu-45 noma ngaphezulu.
Ukuphakama Kwesithathu Nokubunjwa
- Khipha uthuli uphinde uphinde uphendule inhlama kuwo. Ungawubheki njengasekuqaleni, kodwa usike ngomese noma ebhentshini e-scraper zibe izingcezu ezintathu, ezilinganayo. Izicucu kufanele zilinganise ama-ounces angu-10 noma ama-285 amagremu, ngayinye.
- Phakamisa ucezu ngalunye kwirexeni, shayela ufulawa owedlulele bese ugoqa uhlangothi olude kuwe. Cindezela ukufaka uphawu. Gweba futhi, ukuze udale ukungezwani kwendawo eduze nendwangu e-torpedo. Gcina umsila ngokuchofoza.
- Beka bobabili izandla phakathi nendawo yenhlama bese ugwaza i-baguette emuva nangemva ngenkathi usebenzisa ukucindezela okuncane kuze kube sekugcineni. Yenza lokhu izikhathi ezimbalwa kuze kube yi-baguette engaba ngu-intshi angu-15 ubude.
- Qinisekisa ukuthi i-seam ishicilelwe kahle, bese ufaka i-baguette ngesivinini esincane (noma ummbila, uma ukhetha) iphepha lephepha lesikhumba elibekiwe ngemuva kwephepha lekhukhi.
- Lungisa ezinye izinkwa ezimbili ngendlela efanayo. Beka izinkwa ezikude kakhulu ephepheni lesikhumba njengento ewusizo.
- Uma izinkwa zenziwe, phakamisa uphinde uphakamise iphepha lesikhumba, isitayela se-accordion, ukuletha amaqabunga eduze. Thulisa iziqongo ngefulawa bese umboza kalula ngokugqoka eplastiki.
Ukunyuka kokugcina, ukulinganisa nokubhaka
- Vula i-ovini ku-450 ° F. Beka i-pan endala emgodini ophansi ukushisa futhi ulungise ukuphakama okuphezulu kwe-1/2 kwenyuka. Uma une-ovini noma itshe lesinkwa, ukushisa nge-ovini. Funda amathiphu engeziwe mayelana nokuthi ungalungisa kanjani ihhavini nokuthi kungani lapha .
- Vumela izinkwa zenyuke imizuzu engu-30 kuya kwengu-40 noma zize zanda ngobukhulu ngamaphesenti ama-50%.
- Slash phezulu kwezigqoko ezine-lamé, i-razor blade noma ngisho nomkhwa wesinkwa esimisiwe. Ukwehla kufanele kube ngecala elimangalisayo kuze kube ubude bezinkwa futhi kufane nomunye nomunye. Uma inhlama iphakama kahle, ukusikeka kwentwasahlobo kuvulwe ngokushesha ukukhombisa ngaphakathi kwesinkwa.
- Slayida izinkwa ngephepha lesikhumba ehhavini. Uma unetshe lokubhaka, ulifake ishidi elikhukhi ngqo etsheni. Uma kungenjalo, zigcine ezitokisini ezikhuphukisiwe zekhukhi.
- Thela amanye amanzi ashisayo avela ku-kettle endala ngaphansi kwehhavini. Ezinye zokupheka zibiza ama-cubes e-ice kodwa ngicabanga ukuthi ukusebenzisa ama-cubes e-ice kwenza umqondo, kungani ngingathanda ukunciphisa izinga lokushisa kwehhavini?
- Vala umnyango we-ovini. Uma uthanda ukuphambanisa izindonga ze-ovini, njengoba ngizenzile, yenze ngaphakathi kwemizuzu yokuqala emihlanu noma eyishumi yokubhaka. Bheka ukufundisa kwe-steam kuhhavini lapha .
- Bhaka izinkwa kuze kube yizinsabala zegolide, cishe imizuzu engu-15 kuya kwezingu-30 (kuxhomeke ekukhuphukeni, ngisezinyaweni ezingamakhulu ayisithupha ngaphezu kolwandle futhi konke kuthatha isikhathi eside ukupheka nokupheka). Vula amaqebelengwane ngendlela engaphezu kwesikhashana bese ususa iphepha lesikhumba uma liba mnyama kakhulu futhi likhanda.
- Susa isinkwa esithandweni bese upholile emgqeni wocingo ukuze ujikeleze umoya omuhle. Yidla kungakapheli amahora angu-4 wokubhaka ukuze uthande ukunambitheka noma ukugoqa ngomshini wepulasitiki bese ubhalela izinyanga ezintathu.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 14 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 164 mg |
| Ama-carbohydrate | 2 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 0 g |