Fruity Winter Baguette

09 Jul Fruity Winter Baguette

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column width=”1/2″][vc_single_image image=”18729″ img_size=”full” alignment=”center” qode_css_animation=””][/vc_column][vc_column width=”1/2″][vc_separator type=”transparent” up=”10″ down=”10″][vc_column_text]For those who likes a hint of sweetness and nuttiness in their bread, this is the bread for you. This baguette is deliciously chewy, nutty and complements the mildly sweet flavour of honey perfectly.[/vc_column_text][vc_separator type=”transparent” up=”10″ down=”10″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1/3″][vc_column_text]
SERVING SIZE[/vc_column_text][vc_column_text]

2

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TIME REQUIRED[/vc_column_text][vc_column_text]

Preparation: 40 minutes
Baking: 22 minutes
Total waiting/resting: 3 hours 5 minutes

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SERVING SUGGESTION[/vc_column_text][vc_column_text]

Lightly toasted and serve with butter

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INGREDIENTS

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FEATURED PRODUCT

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SAF-INSTANT™ Red instant dry yeast

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PRE-PREPARATION

1. Roast the sesame for 8 minutes at 230˚C.
2. Melt the honey.
3. Add the melted honey to the water, orange zest, lemon zest and cinnamon and mix.
4. Add the roasted sesame and mix.
5. Add the rye flour and mix until you achieve a homogeneous mixture.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

PREPARE THE DOUGH

1. Place all the ingredients into the mixer except for the spices preparation.
2. Mix the ingredients for 6 minutes on low speed and 2 minutes on high speed.
3. Add spices preparation into the mixture and mix for 5 minutes on low speed.
4. Final dough temperature should be approximately 25˚C.
5. Place the dough into a bowl, cover and let it rest for 2 hours at room temperature of around 25˚C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

SHAPING

1. Divide the dough equally into 2 pieces, approximately 300g each.
2. Pre-shape each piece of dough, cover and let it rest for 20 minutes.
3. Flatten the dough slightly and fold it to the shape of a baguette approximately 35cm in length.
4. Cover the dough lightly and let it rest for 45 minutes at room temperature of around 25˚C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

BAKING

1. Preheat your oven at 250˚C.
2. Dust the surface of the dough with flour to create a beautiful contrast for the scores to stand out.
3. Score the top of the dough to create leave shapes with a sharp blade.
4. Place a bowl of water in the oven and bake the bread for 22 minutes at 250˚C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][/vc_column][/vc_row]