Nutty Fall Baguette

09 Jul Nutty Fall 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=”18721″ 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]Seven ingredients are all you need to create this addictive, delicious homemade baguette packed with fiber, walnuts and hazelnuts.[/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: 28 minutes
Baking: 22 minutes
Total waiting/resting: 2 hours 45 minutes

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SERVING SUGGESTION[/vc_column_text][vc_column_text]

Serve it with slightly salted butter or with hearty soups and stews

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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 walnuts and hazelnuts for 8 minutes at 230˚C.
2. Put the fibers and roasted nuts in 30ml of cold water.
3. Keep the mixture at room temperature until mixing.[/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 fibers-nuts preparation.
2. Mix the ingredients for 6 minutes on low speed and 2 minutes on high speed.
3. Add fibers-nuts into the mixture and mix for 2 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 240˚C.
2. With the help of scissors, cut the surface to create the shape of a spike.
3. Place a bowl of water in the oven and bake the bread for 22 minutes at 240˚C.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][/vc_column][/vc_row]