Homemade garlic baguettes
Last Updated on
ingredients
Baguette
250 ml lukewarm water 1 packet dried yeast (7g) 1 pinch of sugar 300 g plain flour 250 g semi-coarse flour 1/2 KL salt 2 tbsp oil
garlic filling
4 cloves garlic 100 g softened butter 1 handful parsley to taste salt
progress
Scented baguettes that we often buy at the bakery. They are easy to make at home and fantastic.
1.
Mix the lukewarm water in a bowl with a little sugar and sprinkle the yeast on top. Leave to proof for about 15 minutes.
2.
Then add both flours, salt and oil to the sourdough starter and work into a smooth dough.Transfer to a floured board and work with your hands until the dough stops sticking and is nice and elastic.
3.
Place the dough back in the bowl, cover with a tea towel and leave to rise for about an hour.
4.
In the meantime, make a filling with softened butter, squeezed garlic, chopped spinach and a little salt.
5.
Divide the risen dough into 4 equal parts and roll out each into an oval, spread a quarter of the filling in the middle and roll into a baguette.
6.
Bend the ends under the baguette and place them all on a baking sheet lined with parchment paper. Cover the baguettes with a tea towel and leave to proof for a further 30 minutes.
7.
Heat the oven to 200°C.
8.
Then cut the baguettes crosswise so that they can be broken into pieces as we are used to when we buy them.
9.
Bake the baguettes first at 200°C for about 15 minutes, then reduce the temperature to 180°C and bake for another 15 minutes.
10.
Good taste!
