I don't know how the official baguette is made, but anyways, this is the way I make it:
Now I made a baguette with onions and olives, and it was delicious!
445 g (4 cups) all-purpose flour (gebuild meel)
1 tsp salt
50 g (1/2 cup) sunflower seeds
170 g (1 1/2 cups) green olives
3 onions, small sized
250 ml warm water
1 tsp dryed yeast
2 tbl olive oil
preheat the oven to 200 C
There is no need to cut the olives. The onion should be cut in thin rings and then fryed until soft. Add the olives and onions to the bowl with flour.
Make the bread dough in the usual way (see my post on making bread). This time the dough will need some flour added while kneading. I usually avoid adding flour and keep the dough as moist as possible so that the loafs become soft with a beautiful thick crust. This is hard to achieve at home because the oven doesn't have the level of moisture as the ovens in a bakery. I find that especially with organic flour the loafs shouldn't be dry since the bread becomes quite heavy.
Dough which is moist easily loses it's shape when it is rising. In a baking tin the dough is held in shape. But with making baguettes the problem is doing this without having a bread tin. So this is my solution: I place the dough on a silicone liner and on the sides I keep the dough in shape using jars and cans:
Over this I stretch plastic-film and cover with a tea towel.
When the dough is ready I remove the covering and carefully remove the jars and cans on the sides. Leave the dough alone so that it retains it's shape. Place the baking tray in the oven and bake the bread. It should take shorter time than the usual loaf, about 35 minutes.
I don't know how the official baguette is made, but anyways, this is the way I make it:
Now I made a baguette with onions and olives, and it was delicious!
445 g (4 cups) all-purpose flour (gebuild meel)
1 tsp salt
50 g (1/2 cup) sunflower seeds
170 g (1 1/2 cups) green olives
3 onions, small sized
250 ml warm water
1 tsp dryed yeast
2 tbl olive oil
preheat the oven to 200 C
There is no need to cut the olives. The onion should be cut in thin rings and then fryed until soft. Add the olives and onions to the bowl with flour.
Make the bread dough in the usual way (see my post on making bread). This time the dough will need some flour added while kneading. I usually avoid adding flour and keep the dough as moist as possible so that the loafs become soft with a beautiful thick crust. This is hard to achieve at home because the oven doesn't have the level of moisture as the ovens in a bakery. I find that especially with organic flour the loafs shouldn't be dry since the bread becomes quite heavy.
Dough which is moist easily loses it's shape when it is rising. In a baking tin the dough is held in shape. But with making baguettes the problem is doing this without having a bread tin. So this is my solution: I place the dough on a silicone liner and on the sides I keep the dough in shape using jars and cans:
Over this I stretch plastic-film and cover with a tea towel.
When the dough is ready I remove the covering and carefully remove the jars and cans on the sides. Leave the dough alone so that it retains it's shape. Place the baking tray in the oven and bake the bread. It should take shorter time than the usual loaf, about 35 minutes.