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French baguettes

French baguettes


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First prepare the mayonnaise, crushing the yeast in 110 ml of lukewarm water and stirring until it dissolves, add about 120 g of flour and mix until a paste is obtained. Leave on the table for two hours. The more you leave it to ferment, the more robust, pronounced, strong the taste of the final product will be.

In a tall bowl add 420 ml of water, mayonnaise, salt, then sifted flour as needed, I needed about 610 g. Mix and knead lightly until you get a thick but fluffy dough. Grease with oil (a tablespoon), cover with cling film and leave to rise for 45 minutes.

After this time, remove the foil carefully to use it later, press the dough gently with your fingers, put it back a little, then cover again and leave to rise for another 45 minutes.



Sprinkle a little flour on the table (about 80 g or 3 tablespoons with a tip), knead the dough lightly, divide the dough into 4 pieces. Take each dough, lengthen it with your hands, place two pieces in a special form for baking baguettes, provided with holes that will allow air to pass through the baking process. Leave to rise on the table for 15 minutes, covered with cling film.


After that, it is raised with a knife given through flour. Place the tray in the oven over medium heat for 40 minutes. Another tray is now stuck in which I put a cup of water. This tray is removed 10 minutes before the chopsticks are ready.

When ready, remove to the table, sprinkle lightly with water and cover with a kitchen towel to steam. Enter the following series of rods.


Serving tip: after they have cooled down enough to break the baguettes, you can enjoy them with butter, they are wonderful!


Preparation time: 3h 45 min

Baking time: 40 min

Portions: 4 sticks, 38 cm long each


Good appetite!

If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2019/12/baghete-frantuzesti.html


What was I doing 5 years ago! NEW YEAR 2015 at The Wine Bistro by Vinexpert & # 038 Chef / 10 hours of party, 40 recipes, 30 drinks!

Wines and recipes from all continents & # 8230in VICTORY SQUARE!
WINE PAIRING & # 038 LIVE COOKING SHOW!
10 hours of non-stop party!
Menu with 40 recipes and 30 drinks!

THE WINE BISTRO, newly opened in Victoriei Square (Calea Victoriei 155, Bl. D1), invites you to a NEW YEAR unique, excessively rich in wines and recipes from all Continents of Taste!

Starting with 20.00, the New Year's Eve 2015 party offers you a fabulous itinerary through the best vineyards and the most delicious cuisines of the world! We will leave South America (Chile and Argentina), make a stop in South Africa, continue our journey of initiation in Australia and New Zealand, to return to Europe (France, Italy, Spain, Austria) and stop at home, in the newest and richest in wine restaurant in Romania.
At each stop, we will taste the best liqueurs of the area, proposed from the Vinexpert collection of over 3,000 labels, and we will share the culinary partnership with Bucătărescu recipes, which you have tried in the nine editions of the live culinary show " Continents of Taste ”.

REVELION 2015 the THE WINE BISTRO is the unique opportunity to meet an impressive suite of top wines (most rated at least 90 points by specialists), not missing famous brands such as: Rothschild, Guigal, Salentein, Pol Roger, Dievole, Vina Mar, Georges Duboeuf, Missions of Rengo, Maison Champy, Paul Mas, Heraldry, Rimapere, Wild Rock, Oxford Landing and others.

We also offer a unique selection of French champagne, Catalan cava, cognac and armagnac, Caribbean rum, Scotch whiskey, grappa, calvados and raw Normandy cider, Romanian vinars, refined and sour cherries, brandy and brandy. The open bar will also include cocktails, nutmeg coffee, fresh fruit and vegetable juices or quality mineral waters!

MENU will be in line with this sensational collection of rare drinks and will include a suite of international and traditional Romanian recipes, reinterpreted in the Bucătărescu style, and will be crowned with a large THEMATIC CAKE - "Continents of Taste" & # 8211 made in collaboration with the best specialized producer in the country, the “Mona Lisa” confectionery workshop!
Among the culinary challenges of the craziest night of the year we mention:

entrees
-shell meatballs with cherries and horseradish sauce
-turkey meatballs
- scallops and red onions on homemade bread
-alioli with pink pepper
-language rolls with apricots and figs
-anks on a stick (glazed pitted olives)
-Chilean style potato dumplings with small caramelized onions
-mushrooms stuffed with quail eggs
-boats with cream cheese with nuts
-Andive stuffed with eggplant salad with pomegranate
-fish meatballs with tasty herbs

Bread roll
-selection of the baker in love - buns, baguettes and bars with seeds, olives, sweet garlic, corn and other unique mixes

SALADS
-Misticanza salad with valerian
-arugula salad with strawberry sauce
-salamari salad, red and orange beans
-baby spinach with roasted walnut mix
-homemade pickle salad
-Russian vegetable salad

SOUP / CREAM
-cream of vegetables with fried seeds
-glic soup with almonds and noodles with truffles
- morning bouillabaisse & # 8211 Marseille reinterpreted

MAIN WAYS
-turkey stuffed with fruit and artisanal foie gras
-scallops according to the Shepherd's recipe (cooked twice: in cabbage juice and in sweet wine)
-minipaella with seafood
-Small skewers in honey sauce and Dijon mustard
-polenta burger (hamburger on polenta slices)
-Hasselback potatoes with thin slices of bacon boiled in wine
-pork leg cooked over low heat for 6 hours, optionally chopped with cherry and hot pepper jam
-oiled fried celery without oil in a hot air jet
-fish with herbs in Provencal style, cooked in the oven

DESSERTS / AFTERNOON
-plate of exotic cheeses and nuts sprinkled with balsamic glazes
-chocolate fruit trays
-pancake roll with sweet cheese and lemon cream
-pie and raisin pies by Samos vs. berry ice cream
-pears in wine
-beautiful kisses
-ritual grape berries

CAKE & # 8220Continents of Taste & # 8221

& # 8230The bravest and most inventive guests can take place, together with Bucătărescu, in the open kitchen! It is allowed to modify the recipes according to the momentary inspiration of each one! For the first time for our culinary scene, guests can customize their menus and are awarded on the spot for their ideas!

The show in the bar and in the open kitchen will be doubled by many moments of 100% fun:
-live music
-karaoke with special prizes
-DJ & # 038 ambient music specific to all countries where wines and recipes are presented
-fireworks and confetti
- midnight raffle - guaranteed prizes for all participants
-funny hour-long contests
-tests with Riedel glasses
- & # 8230surprises of the House!


What actually happens to expired French baguettes. Why don't I get in the trash, but back on the table

Long and thin, browned and crunchy. The wonderful French baguettes, a national symbol. However, France seems to be not only a proud nation, but also a wasteful one. And it wastes even bread. An imaginative baker came up with the idea of ​​the sea. French annealing, is shown in a report brand "Focus Europe", a project Digi24 and Deutsche Welle. The show is broadcast on Friday at 23:00 and rerun on Saturday at 19:30.

According to Digi24.ro, our daily bread is thrown away every day in industrial quantities. Almost four years ago, France was the first country in the world to ban food waste in supermarkets. Stores risk fines if they throw away edible food instead of donating it to charities.

Franck Wallet has found a way to make use of old bread as well. He designed a device to crush it. "I wanted to prevent waste, but also to make a quality product," says Franck Wallet, an engineer by profession.

"Bakers were delighted with the idea of ​​using one-day-old bread for a new one. It's just that the wand is sacred here, so don't touch the recipe. Our new technique allows us to bake other types of bread that look like chopsticks. Only the name is different ", explains Franck Wallet.

That's how he was born the wand escaped - literally the wand that escaped from the trash. Now the cakes are made entirely of old bread. And there is nothing different in their taste.

"They are simple, but they taste great. Just like regular cakes and yet different. They are perfect ", says Fabrice Morno, pastry chef.

Currently, 70 bakeries use the device to recycle one-day-old bread and reduce food waste. Wallet would be even happier if others joined.

"Of course, I would like the idea to be used in all bakeries. So that the bread is not thrown away at all, but rather recycled into new recipes, of high quality, tasty and to everyone's liking ", says Wallet.

The engineer believes that manufacturers need to act more responsibly when it comes to food - to meet the demands of our customers and our planet.


How to make garlic cream soup

Chop the garlic and fry it, in a pan, over low heat, until it acquires a caramelized color, stirring constantly. Include chicken base soup and wine, turn up the heat and wait until your mix starts to boil.

Reduce heat again and simmer for 30 minutes. It's time to add the milk, sour cream and potatoes, boil again for about 30 minutes.

Once the mixture has gained consistency, you are one step ahead on the road to your garlic cream soup. Pour everything into a blender or use a hand blender and mix until it gets a velvety, appetizing texture.

You are close to the end! Bring to the boil again and simmer for another five minutes, stirring. Season with salt and pepper to taste!

serves garlic cream soup warm, seasoned with fresh parsley, along with French baguettes, greased with butter, for a full culinary experience!


Home appliances catalog equipment

How to use the bread and baguette machine at home 5. French baguettes (recipe for the bread machine). French bread & # 8211 Traditional French white bread recipe with & # 160. Moulinex also has the preparation for mini-baguettes. Put the ingredients in the order in the recipe, first the liquid ones and & # 160. Recipe CD Knife Cleaning Brush & # 160.

Programs: for chopsticks and buns. I bought the bread machine, it comes with a recipe in several languages, it also has a technical book there & # 160. Homemade bread at the bread maker machine recipe urban flavors. The dough for the baguettes is more aerated (they have holes) and the crust is crispy after baking. An easy-to-use home appliance that will allow you to make recipes for.

To inspire you, we have selected gluten-free bread recipes that are among our favorites. For a more southern note: add a little olive oil to the dough (a tablespoon of coffee to taste) and grease the baguettes with olive oil before baking. Dedicated recipe book with & # 160 recipes.

Top bread makers, recommendations, tips and recipes for bread, promotions and. Bread machine shops, prices, offers. Compare prices for Bread Oven online stores, find the lowest prices, and buy the cheapest Machine & # 160. I thought I would share with you the simple bread recipe, one specially designed for the bread machine.

This bread with three types of flour is the result & # 160. Make cuts on the surface with a grit or a knife & # 160. I guess it has nothing to do with the bread machine but with the recipe. When we run out of bread and I need it quickly, I make the yeast recipe. Bake on a recipe book everything came out and bread and muffins and baguettes.

Ingredients in the bread machine Add comment List the recipe. I modified my classic recipe as follows: 700g flour 4mixed with 65 salt, sugar, less yeast (less than 10g. I'm glad he also makes baguettes :). The moulinex reel price, moulinex fruit juice machine,. Creative gluten-free bread recipes with Dr.

Search results for Bread machine - moulinex brand among ads across the country. I also deliver the technical book together with the recipe book. It is good to see the manual before, for the number of recipes, if you have higher demands.

I was looking for a car that can make wands. Power: 6W Capacity: kg.

The recipe for a perfect Easter meal. Accessories: cup and spoon. Display: LCD Functions: recipes to prepare the most delicious baguettes settings & # 160. But now that I have found a very good bread recipe, I no longer have to buy bread from the market. When you buy, you also have the accessory for baking baguettes. Now you can cook more tasty recipes, & # 160. Tomorrow I will present you a recipe for white bread, the one we love. We will consider the recipe for the manufacture of cinnamon buns in.

A recipe for a normal Kg bread is made from 4ml of water, teaspoons. ANYTHING from bread, chopsticks to & # 160. This bread recipe made on the bread machine is so simple. Please help me to find this moulinex home bread kneader user manual.


Bruschetta with tomatoes and mozzarella & # 8211 a delicious snack made from a few ingredients

I really like tomato and mozzarella bruschettas. Every time I get tired of goblet sandwiches, I make a tray of bruschettas. I only need a few ingredients to prepare this delicious bruschetta. The recipe is explained step by step in the lines below. Try it too!

Necessary ingredients:

  • 2 French sticks
  • 150 gr pressed ham, 150 gr grated mozzarella
  • 200 gr cherry tomatoes
  • 1 red onion, small
  • Ground salt and black pepper (to taste)

Method of preparation:

We cut the baguettes into thicker slices. Cut the ham into small cubes and place it in a large bowl. Peel an onion, cut it into small pieces and add it to the bowl of pressed ham. Add the grated mozzarella, then mix the ingredients well.

Season with salt and ground black pepper to taste. We put the resulting mixture on the slices of bread. Then put the bruschettas prepared in this way, in a large baking tray.

Put the tray in the preheated oven at 200 degrees and bake the bruschettas for about 10-15 minutes. Baking time can vary from oven to oven, so it's a good idea to check bruschettas from time to time.

When they are ready, take them out of the oven, let them cool a bit, then serve them with your loved ones. Good appetite and increase cooking!

The bruschettas with tomatoes and mozzarella are so tasty that they can be served at an important event. They look good on the table and have a special taste.

If you liked this recipe, I recommend you share it with your friends. Surely they will want to try it too!


Durum wheat flour (semolina rimacinata) and flour 00.

Although it sounds complicated, some of you already know this flour as durum. Durum is a flour obtained from durum wheat (Triticum durum), has a yellowish color and is rough to the touch, it is used for pasta, bread and a type of gnocchi. Although the Italians manage to make a bread using only durum wheat flour (Altamura bread, it is a product of protected origin D.O.P), most often in domestic recipes it is recommended mixed with a gluten-rich flour. You can buy flour from the internet or from Italian stores under the name Rimacinata of semolina. Don't confuse the name with semolina, that is semolina. In Cluj you can find it in abundance at & # 8222Bottega Italiana & # 8221. As for the gluten-rich flour, I recommend BL55 flour, which is a two-zero flour or Manitoba forte flour, also known as & # 8222American flour & # 8221. Manitoba (Triticum aestivum) is a Canadian flour obtained from semi-durum wheat grown in the prairie. Rich in gluten, unfortunately with a very high glycemic index, with its help you always get a very elastic dough. It has the highest force index W, greater than 350, which is why it is also called & # 8222faine flour & # 8221 Manitoba. Unfortunately, this flour can only be purchased online. It is frustrating how in a country like ours with a tradition in making dishes at home, the market does not offer anything other than 000 flour (between us it is not good for anything, after trying other types), and abroad where they do almost nothing in the house so there is such a great diversity of flours. Finally, the recipe is not complicated at all, only the waiting time is longer.

  • 300 gr durum flour (semolina rimacinata)
  • 300 gr BL55 (or Manitoba) flour
  • 350 ml of water
  • 1 tablespoon olive oil
  • 25 gr fresh brewer's yeast
  • 10 gr salt

  1. Mix the durum flour with 250 ml of water. Do not stir, just mix well with water. Cover the bowl and let the flour hydrate for 1 hour.
  2. At the end of the time, add the rest of the water, the crushed yeast, 1 tablespoon of olive oil and flour 00.
  3. Knead for 15 minutes. Add salt and knead for another 8-10 minutes. I worked with the kneading hook from the food processor at medium speed. It should result in a homogeneous dough, initially not very elastic.
  4. Roll out the dough into a rectangular shape and fold it into 3.
  5. Put it on a flat tray, lightly greased with oil and cover it with cling film greased with oil. Leave to rise for 30 minutes. I put the dough to leaven in the oven, with the light on.
  6. Roll out the dough again in a rectangular shape, fold it in 3. Turn the rolled side towards you, roll it out again in a rectangular shape and fold in 3. Cover again, leave to rise for 30 minutes. You will see how the dough becomes more and more fluffy and elastic.

A recap is required, maybe I wasn't explicit enough:

  • Rehydrate the durum with water, leave to rise for an hour.
  • Knead with the rest of the liquid, oil, yeast, flour, salt.
  • Spread the dough and fold in 3, leave to rise for 30 minutes.
  • Spread the dough, fold in 3. Turn with the short side towards you, spread once more, fold in 3. Leave to rise for 30 minutes.
  • Spread the dough, fold it in 3. Turn it with the short side towards you, stretch it again, fold it in 3. Leave it to rise for 30 minutes.
  • Roll out the dough, twist the dough towards you (like a snail), give it a bagel shape. Leave to rise for an hour.
  • Cut, sprinkle with durum flour, place in a preheated 220 static oven for 10 minutes.
  • Reduce the temperature to 190 degrees, continue baking for another 40 minutes.
  • Remove, leave to cool.

Here is the final result:


What actually happens to expired French baguettes. Why don't I get in the trash, but back on the table

Photo: Guliver / GettyImages

Long and thin, browned and crunchy. The wonderful French baguettes, a national symbol. However, France seems to be not only a proud nation, but also a wasteful one. And it wastes even bread. An imaginative baker came up with the idea of ​​the sea. French annealing. Watch a report by "Focus Europa", a Digi24 and Deutsche Welle project. The show is broadcast on Friday at 23:00 and rerun on Saturday at 19:30.

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What exactly are corals?

Our daily bread is thrown away every day in industrial quantities. Almost four years ago, France was the first country in the world to ban food waste in supermarkets. Stores risk fines if they throw away edible food instead of donating it to charities.

Franck Wallet has found a way to use old bread as well. He designed a device to crush it. "I wanted to prevent waste, but also to make a quality product," says Franck Wallet, an engineer by profession.

For good quality, in Germany it is recommended that fresh bread does not contain more than 6% breadcrumbs. But Wallet uses 20%. The rest of the recipe remains unchanged. However, when it comes to the famous brotherly wand, bakers are skeptical.

"Bakers were delighted with the idea of ​​using one-day-old bread for a new one. It's just that the wand is sacred here, so don't touch the recipe. Our new technique allows us to bake other types of bread that look like chopsticks. Only the name is different ", explains Franck Wallet.

That's how he was born the wand escaped - literally the wand that escaped from the trash. Now the cakes are made entirely of old bread. And there is nothing different in their taste.

"They are simple, but they taste great. Just like regular cakes and yet different. They are perfect ", says Fabrice Morno, pastry chef.

Currently, 70 bakeries use the device to recycle one-day-old bread and reduce food waste. Wallet would be even happier if others joined.

"Of course, I would like the idea to be used in all bakeries. So that the bread is not thrown away at all, but rather recycled into new recipes, of high quality, tasty and to everyone's liking ", says Wallet.

The engineer believes that manufacturers need to act more responsibly when it comes to food - to meet the demands of our customers and our planet.


How to make a French baguette

150 ml of water
300 g of flour
1 teaspoon of sugar (or two, depending on how big the chosen measure is)
& frac12 teaspoon of salt
70 g of fresh yeast (use more than you would normally put on homemade bread because the French baguette should come out light and airy)

Method of preparation:

Mix warm water with sugar and yeast in a large bowl and set aside for 10 minutes, until the mixture begins to ferment. Gradually add the flour and stir continuously until you incorporate it all. Set the dough aside for 20 minutes.

Add salt, transfer the dough to the work surface and knead it until it becomes soft and elastic, for about 10 minutes. Gather it in a ball and put it in a bowl greased with olive oil. Cover the bowl with plastic wrap and set aside for about 45 minutes or until doubled in size.

Move the dough back to the worktop on which you sprinkled some flour and spread it with the rolling pin in a rectangle and then fold it, bringing the edges to the center. Put it back in the bowl, cover it with plastic wrap and leave it again for an hour or until it has doubled in size.

Put the dough on the worktop, cut it in half with a knife, twist each side until you get the classic baguette shape and put them in a special shape (you can buy baguette shapes from home stores or from various online stores). Set them aside again and let them rise for another 50 minutes.

Make two or three notches with a knife on each baguette and then leave them in the oven for about 30 minutes or until they have formed a golden and crispy crust. Don't forget to put a few ice cubes in the oven under a baguette in a hot tray to make steam. This prevents the rapid formation of the crust which would otherwise stop the growth of the rods.

Leave French baguettes let cool for at least 15 minutes before cutting. Or upset the French, if you are more greedy, and break a corner immediately after taking them out of the oven!


Garlic sticks

Mix the butter with the garlic, parsley and breadcrumbs to form a paste. Then cut the wand 3/4 each as if I cut it into slices (a kind of accordion will come out,
similar to how to cut the bacon before it is put on the grill). Using a spoon, apply a little of the paste in the spaces left by the cuts. Wrap the sticks in aluminum foil and then place them in an oven tray in the middle of the oven. Put the fire on stage 4 and leave the chopsticks inside for 10 minutes
until the wand becomes crispy but not burnt.

Edited by mymerinde, 03 February 2010 - 10:23 AM.

# 2 Narnia

Very good garlic sticks. We buy them from the supermarket, then we started making them at home, shumalia used to put a recipe for garlic buns (about the same as your baguettes, only they make buns at home and they are not crispy, but fluffy). In any case, very good in any variant.

In other words, I visited your site and I sincerely hope you consider a consultation with a nutritionist. A month is a fairly long period, and consuming fruit exclusively all this time, without an intake of protein, vitamins, etc., can have not very happy effects.

Edited by Narnia, 03 February 2010 - 05:26 PM.

# 3 Aninita

mymerinde. and what about the diet?

Good job these wands. in Germany there are already baked goods (I haven't seen them in Italy). and the last time I was. I halit 3. with herbs and garlic.

# 4 mymerinde

I repeat it is not a diet, and it is still in the process. I was just thinking of sharing here the recipes I learned or conceived.