Manuela’s diner baguette

Wednesday, January 7, 2015 15:23
Category: Bread

freshlybaked

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Good morning everyone.

I love a delicious baguette for breakfast, especially with Nutella.
Even if it’s very easy to make, a homemade baguette feels very special and luxurious…

Manuela's diner baguette
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Votes: 1
Rating: 5
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Rate this recipe!
Is there anything more luxurious for a weekend breakfast than a homemade baguette? So good, and so easy to make. The only thing you need is some patience; the dough needs its time to rise.
Servings
2 baguettes
Servings
2 baguettes
Manuela's diner baguette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Is there anything more luxurious for a weekend breakfast than a homemade baguette? So good, and so easy to make. The only thing you need is some patience; the dough needs its time to rise.
Servings
2 baguettes
Servings
2 baguettes
Ingredients
Baguette
topping
Servings: baguettes
Units:
Instructions
  1. Put the flour, potato starch, powdered milk, salt, sugar and yeast into a large bowl.
  2. Add the olive oil and tepid water and knead for about 5-10 minutes.
  3. Put the dough into a bowl and cover with a clean dish towel. Place in a draft free place and leave to rise for about an hour, or until doubled in size.
  4. Grease your work surface with some oil and tip out the dough. Cut dough in half.
  5. Roll both pieces into a baguette shape. I use a baguette tray here, grease with non-stick baking spray and arrange the two baguettes on the tray. Cover with a clean dish towel and leave to prove for at least one hour or until doubled in size.
  6. Brush both baguettes with egg (lightly whisked) or water and sprinkle with some sesame seeds, if you like. Bake in a 190 C/375 F oven for about 25 minutes, or until golden brown.
  7. When the baguettes are ready baked, just open the oven door, leaving the baguettes to cool in the oven. This will give them an amazing crust.
  8. If you can't find powdered milk just use milk instead of water, but if you do remember that the milk must be tepid. Enjoy! Tip: I use a baking stone when I bake these, it's not necessary of course, but it gives the baguettes an even better crust. Also, be patient when making baguettes, don't rush the rising, and make sure your water is not too hot or it will kill the yeast.
  9. What could possibly be better for the weekend breakfast than a homemade baguette with Nutella?
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Bon appétit everyone.

With Love from Manuela’s Diner

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8 Responses to “Manuela’s diner baguette”

  1. Marie Roald sier:

    January 9th, 2015

    Det er en interessant oppskrift! Jeg har aldri sett hverken tørrmelk, sukker eller maisstivelse brukt i en baguette deig. Fikk veldig lyst å prøve denne! Nystekt baguette med salt smør OG nugatti er en av mine favoritter! Gratulerer med ny og spennende website forresten! :)

  2. Marie Roald sier:

    January 9th, 2015

    Nei potetstivelse mente jeg! Har du forresten noen tips til hvor man får kjøpt potetstivelse og tørrmelk og hvilke merker som fører dette?

  3. @Manuela sier:

    January 9th, 2015

    Hei Marie potetmel for man kjøpt i alle mat-butiker og tør melk kjøper du i det fleste invandrebutiker eller ved grensen i merke nestle, ellers så kan du bruke melkepulver som man bruke i kaffe

  4. @Manuela sier:

    January 9th, 2015

    Håper du tester den, den er veldig godt , ja jeg vet jeg bruker litt annet en det vanlige men test det kan hende du elsker det, klem

  5. Belky sier:

    February 10th, 2015

    I can’t find potato starch here, what could I use to substitute?

  6. Team Manuela's Diner sier:

    February 13th, 2015

    Hi Belky, you could try to use maizena (corn starch) instead.
    Happy baking!

    -Team Passion4Baking

  7. Safiyya sier:

    February 28th, 2015

    Do you knead the dough with the kitchen aid or by hand?

  8. Team Manuela's Diner sier:

    March 1st, 2015

    Hi Safiyya, you save a lot of time and effort by using the Kitchen Aid. :)

    -Team Manuela’s Diner

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