Crispy French Baguette Using Whey

Crispy crust, springy and airy crumb! Yummy! I recently made “cheese with herbs” according to Khrumka’s recipe. Whatʼs left is the serum. So I decided to bake a delicious, crispy bread and share the recipe with Khrum residents
cook time: 4h 45 min
Lucas Halstead
Crispy French Baguette Using Whey

Nutrition Facts (per serving)

235
Calories
2g
Fat
41g
Carbs
7g
Protein

Ingredients (12 portions)

Basic:

Wheat flour 400 g
Salt 1.5 tsp
Butter 15 g
Dry yeast 1 tsp
Serum 280 g

Recipe instructions

Step 1

Step 1
Place all ingredients in the bread machine according to the instructions for the bread machine.

Step 2

Step 2
We set the program “Dough, French bread” for 3 hours 35 minutes. Here is our bun, it’s a little sticky, it’ll just stick to the wall, it’s too lazy to move around

Step 3

Step 3
After the signal about the end of the process, remove the dough from the bowl, divide it into 3 equal parts, collect each into a ball, cover, and let rest for 5-10 minutes.

Step 4

Step 4
Lightly pressing the dough with your fingers, stretches each ball into an oval. Then fold one third of the oval towards the center, seal the edge with your thumb, then overlap the second, seal the edge

Step 5

Step 5
Fold the dough in half, seal the edge, turn seam side down, roll out slightly and stretch

Step 6

Step 6
Place on a towel, making borders. Cover with a towel and leave for an hour. Preheat the oven to 250 degrees, at the same time place a tray with water on the bottom shelf

Step 7

Step 7
The baguettes have increased in volume. We make cuts on them with a sharp knife and put them in the oven. Spray the oven walls with water from a spray bottle and do not open the door for at least 5 minutes. Steam is necessary for the formation of a crispy crust.

Step 8

Step 8
I bake on a stone, but you can bake on the back of a baking sheet heated in the oven. Bake at a temperature of 250 degrees for 12 minutes, remove the tray with water, reduce the temperature to 200 degrees and another 12 minutes.

Step 9

Step 9
We take out the finished baguettes. I used a baking net, put the blanks on it, moved them onto the stone, then pushed the finished ones onto the board. And the baked goods are intact and the hands are unharmed

Step 10

Step 10
Let the baguettes rest on the wire rack. Do not cover with anything, otherwise the crust will not be crispy. And we drive everyone away from the table. Hot bread is harmful, but very tasty!

Additional rubrics

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