Baguette (pan rústico natural)

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Baguette (pan rústico natural). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Baguette (pan rústico natural) is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Baguette (pan rústico natural) is something that I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Baguette (pan rústico natural), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baguette (pan rústico natural) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baguette (pan rústico natural) is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Baguette (pan rústico natural) estimated approx 1 hr 30 min.

To get started with this recipe, we must first prepare a few ingredients. You can have Baguette (pan rústico natural) using 6 ingredients and 5 steps. Here is how you cook that.

#panrustico2

Ingredients and spices that need to be Prepare to make Baguette (pan rústico natural):

1. 900 gr harina fuerte
2. 300 gr harina integral
3. 24 gr sal
4. 14 gr levadura seca
5. 900 ml agua
6. 40 gr aceite de oliva

Instructions to make to make Baguette (pan rústico natural)

1. Preparamos los ingredientes, hacemos un pequeño volcán con los ingredientes decir y empezamos a agregar agua de poco a poco
2. Una vez integrada el agua agregamos el aceite olivo, una vez todo integrandos todos los ingredientes ponemos en un bowl con aceite para evitar que se pegue, dejamos reposar hasta que doble su tamaño, después de que haya fermentado la pochamos
3. En mi caso hice la mitad de la receta, dividimos la masa en 4 partes amasamos un poco, seguido llenamos la superficie de harina para evitar que se pegue la masa, expandimos la masa tratando de que tenga la forma más rectangular posible, doblamos hacia dentro las orillas de los lados para darle la forma de baguette, las orillas de los extremos las metemos de bajo de la orillas ya dobladas
4. Bolteamos nuestro baguette, para darle la forma las marcas de baguette cortamos con un cuchillo filoso de forma diagonal, antes de meter al horno barnizados nuestros baguettes con huevo para darle color y si gustas puedes agregarle alguna semilla, en mi caso fue avena, (las marcas se pueden hacer antes o después de la fermentación en la bandeja, yo los marque antes pero en caso de hacerlo después ten cuidado de no cortar demás porque podrías pochar el pan y hacer que pierda su crecimiento)
5. Dejar fermentar el baguette en la bandeja hasta que crezca considerablemente Precalentamos el horno a 180°C por 15 minutos, horneamos por 40 min a 200°C, mi horno no funciona correctamente así que puede el que el tiempo de cocción en tu horno sea más rápida así que revisa tu pan a los 25 min introdúcelo un cuchillo en el pan y si sale seco ya está listo si no déjalo cocer hasta que el cuchillo salga seco

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So that is going to wrap it up for this exceptional food Simple Way to Make Award-winning Baguette (pan rústico natural). Thank you very much for your time. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!