Pan rústico natural. (Baguette)

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Pan rústico natural. (Baguette). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pan rústico natural. (Baguette) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes yummy. Pan rústico natural. (Baguette) is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Pan rústico natural. (Baguette), 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 Pan rústico natural. (Baguette) 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 Pan rústico natural. (Baguette) is 4 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 Pan rústico natural. (Baguette) estimated approx 3 minutos.

To get started with this recipe, we have to first prepare a few ingredients. You can have Pan rústico natural. (Baguette) using 6 ingredients and 16 steps. Here is how you can achieve it.

#baguette3. 🤩

Ingredients and spices that need to be Get to make Pan rústico natural. (Baguette):

1. 450 gr harina fuerte
2. 150 gr harina integral
3. 12 gr sal
4. 9 gr levadura instantánea
5. 450 ml agua
6. 10 ml aceite de oliva

Steps to make to make Pan rústico natural. (Baguette)

1. Tener tu mise en place.
2. Hacer un volcán en la mesa y verter el agua tibia por pocos para ir integrando todos los polvos.
3. Una vez integrados todos los ingredientes, trabajar la masa hasta tener un consistencia suave y elástica
4. Para integrar el aceite de oliva por pocos, se mojaran las yemas de los dedos y se integrará poco a poco para evitar el exceso.
5. Nos podemos ayudar de una raspa para este proceso.
6. Una vez lista la masa, la voleamos y ponemos a fermentar hasta que doble su tamaño.
7. Una vez lista, la poncharemos con el puño.
8. Antes de empezar a dar forma, amasamos otro poco. Es importante pesar cada pieza para tener el mismo gramaje.
9. Con ayuda de un rodillo extenderemos la masa dando la forma, terminando siempre en punta.
10. Una vez aplanada, doblaremos los lados hacia adentro y esos dobleces los pasaremos para la parte de abajo.
11. Cuando tengamos listos nuestros panes, con ayuda de un cuchillo filoso, haremos unas pequeñas insiciones para después poner a fermentar.
12. Después de la fermentación, pondremos huevo y un poco se ajonjolí en cada pan o avena.
13. Precalentamos el horno por 15 minutos aproximadamente.
14. Metemos a hornear hasta que estén doraditos. Cuando estén listos, esperamos a que se enfríe el horno y el pan para después sacarlo y partirlo.
15. Y listo, nuestros baguettes estarán listos para ser degustados.
16. ¡Buen provecho!

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