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バゲット|tablediary식탁일기さんのレシピ書き起こし

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チャンネル登録者数
199.0万人
再生回数
2.4億回
動画数
153本

材料

  • Flour (all-purpose flour) : 225g
  • 冷水 : 170g
  • イースト : 2g
  • 塩 : 4g
  • 打ち粉(中力粉) : 適量

所要時間

60分

手順

  1. 1) combine ingredients 00:18

    Put water and yeast in a bowl and mix well with a whipper.
    Add the flour and salt, and use a rubber spatula to bring the dough together and mix for 2 minutes.
    Cover with plastic wrap and chill in the refrigerator for 30 minutes.

  2. 2) knead the dough 01:09

    Wet your hands with water and fold the dough over the bottom of the bowl.
    While turning the bowl, fold all four sides in the same way.
    Lift the dough and tap it against the bottom of the bowl 10 times.
    Wrap and let it rest in the refrigerator for 30 minutes.
    Repeat this 3 times.
    After folding the third time, cover the dough with plastic wrap and let rise in a warm place (27℃) for 1 hour and 30 minutes.
    After that, cover it with plastic wrap and let it rest overnight (15 hours) after refrigerating.

  3. 3) divide the dough 02:38

    Dust the table with flour.
    Dust the surface of the dough with flour.
    Separate the edges of the dough from the bowl with a scraper.
    Place the bowl upside down on the table and gently drop the dough onto the table.
    When the dough falls on the board, dust it with flour and cut it in two with a scraper.
    Dust with flour and fold the top and bottom of the dough inwards.
    Lightly roll into an oval and place on a floured surface.
    Be careful not to let air bubbles escape.
    Cover with plastic wrap and let rest for 15 minutes.

  4. 4) mold 03:51

    スクレーパーで生地の上下を返し、上から軽く叩いて大きな気泡をとる。
    生地を奥から手前に1/3折る。
    生地を180度回転させ、同じように1/3生地を手前に折る。
    生地を半分に折り、繋ぎ目を押しながら閉じる。
    生地を軽く転がして均一な太さの棒状にする。

  5. 5) 発酵させる 05:16

    バットの上にクッキングシートを乗せ、打ち粉をする。
    生地をのせ、生地2本の中間のクッキングシートを上につまみ上げて折る。
    上から布巾またはラップをして30〜40分発酵させる。
    生地を指で押して途中まで戻ってくる弾力があれば発酵完了。
    布巾またはラップをして冷蔵庫で30分寝かせる(重要)。

  6. 6) クープを入れる 05:48

    生地をバットからクッキングシートごと持ち上げて、慎重にオーブンパンに移す。
    上から小麦粉を振りなじませる。
    クープナイフでクープを4本入れる。
    1回目は垂直に3〜4mm深さ、2回目はナイフを傾けて2mmの深さに切り込みを入れる

  7. 7) 焼く 06:49

    Cover the dough with a Teflon sheet or cooking sheet.
    Place in an oven preheated to 240°C, spray water (not listed) 20 times quickly, and bake for 40 minutes.
    After 10 minutes on the way, remove the Teflon sheet or cooking sheet and bake for 30 minutes to complete.

Point

・The amount is the amount for two baguettes.
・Since the dough is watery, care must be taken when handling it. Use flour if the dough is sticking.
・Coupe refers to the crack-like pattern on the surface of French bread.
・If you don't have a coupe knife, you can use a thin blade such as a razor instead. Kitchen knives and petty knives have thick blades, making it difficult to cut into soft dough.
・When inserting the coup, it is easier to use a kitchen knife to underline the mark beforehand.
・If you don't have all-purpose flour, use soft flour.
・The required time does not include the time for resting the dough.

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