Marianne Baguette – French Rustic Bread – Paine rustica frantuzeasca

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M-am tinut de cuvant si prima reteta facuta la robot a fost una de paine. Nu imi place sa framant si sa am aluat pe degete nici atat. Dar imi place foarte mult painea de casa si mai ales cea proaspata. Cand am aflat ca robotul Kitchen Aid are si un atasament pentru aluat am stiut ca o sa pot face paine mai des. Nu ca m-as fi murdarit si pana acuma, foloseam retete unde era de ajuns sa amesteci cu lingura de lemn:))
Painea a fost excelenta,acuma nu stiu daca o fi fost din cauza robotului sau a laptelui,a fost prima reteta cu lapte pe care am facut-o. Cu siguranta, a iesit o paine foarte pufoasa, am mancat-o goala,nu a mai apucat nici macar sa o ungem cu putin unt.
Ingrediente:
1 1/2 lingurita de drojdie uscata
500 gr faina
1 1/2 lingurita sare de mare
1 lingura de miere
25 grame unt de casa
350 ml lapte
Se pun toate ingredientele in robot,mai putin sarea.Aceasta in direct contact cu drojdia v-a incetini procesul de crestere.
Se pune si sarea.
Se formeaza doua baghete si se pun in forma ptr paine sau baghete daca aveti.
Se lasa deoparte 30 de minute, acoperite.
Se preincalzeste cuptorul si se pune un recipient cu apa (oala sau tava de copt) in partea de jos a cuptorului.
Se presara putina faina deasupra aluatului. 
Cu o foarfeca de bucatarie sau un cutit ascutit se pot face mici taieturi in diagonala.
Se da la cuptor si se coace 15 minute la o temperatura mai mare (190 C),apoi inca 15 minute la o temperatura mai mica.
I told myself that when I’ll get the Kitchen Aid food processor I’ll have to inaugurate it with a French Tart recipe and I went for something that I don’t normally like to work with :bread! I don’t like the feeling of dough on my hands and the 5 minute artisan bread was the one that matched my bread making skills best. And I planned on having it with Karen’s recipe that became the appetizer of the year,but it went so fast there was no time for that!!! I loved the puffy texture!
Here’s the original Karen’s Marianne Baguette .
Ingredients:
1 1/2 teaspoons dried yeast
500 g  white bread flour
1 1/2 teaspoons natural sea salt
1 tablespoon honey
25 g organic butter (I used homemade)
350 ml milk
Mix all ingredients in the food processor or by hand,add salt at the end.
Make two baguette shaped loaves and place on baking sheet. I used loaf pan.
Set aside 30 minutes and cover.
Preheat the oven and place an oven proof bowl with water on the bottom of the oven.
Sprinkle the dough with flour and make little diagonal slits.
Bake at 190C for 15 minutes and for another 15 minutes at a lower temperature.
Karen said „Eat immediately.” We sure did!!!
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4 comentarii la “Marianne Baguette – French Rustic Bread – Paine rustica frantuzeasca”

  1. Oh Adina, I am SO honoured that your first recipe was mine! THANKS so much and WOW, the baguette looks AMAZING! LOVELY photos again, you seem to capture the light JUST right lately – DO post more photos in the Food Photo’s Forum on KK’s site please, we would lOVE to see more of you and your photos there! HUGS! XXXX Karen

  2. Karen, I’ve come a long way ,especially with the photos. And I’ve learned so much from just watching yours plus all the advice. I can’t wait for the turorial and for the new site, I miss going to a good site with nice people. Just a little longer,right? You know the reason for the lightning? Spring is here and the light is better and longer!

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