Baguette

Preparation:

Preparation: It is the typical French bread, now known all over the world. A good baguette can be recognized by some characteristics: golden color and soft honeycomb pith; when squeezed, it should slowly return to its original position. The baguette must reach consumers fresh, which means that it must be no more than four or five hours old. Make a dough for about 20 minutes, taking care not to heat the dough, as the kneading must take place as cold as possible and in any case between 23 and 25 degrees. The ideal mixer is with dipping arms. Leave the dough to rest in bowls for about 25/35 minutes, then proceed to divide it into pieces of about 300 g (for the classic baguette, which will then be 200/250 g of the finished product), square in shape with the special dividers . At this point the second 'rest' of 10 minutes must take place; then move on to the moulding, with the special molding machine also called baghettatrice and, for 30 minutes, to the leavening cell at 32-36 degrees. At the end there is a very important job: the counterbore, that is the classic series of cuts under the skin. It is baked at a temperature between 200 and 220 degrees, depending on the type of oven installed; it is cooked for about 20-25 minutes with the recommendation to give a lot of steam, especially at the beginning.