Pan rústico natural (baguette)

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Pan rústico natural (baguette). One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Pan rústico natural (baguette) is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Pan rústico natural (baguette) is something that I have loved my entire life.

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 1 hora.

To begin with this recipe, we must prepare a few components. You can have Pan rústico natural (baguette) using 6 ingredients and 20 steps. Here is how you can achieve that.

#baguette3

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

1. 225 g harina
2. 75 g harina integral
3. 4 g levadura
4. 225 ml agua
5. 10 ml aceite de oliva
6. 6 g sal

Steps to make to make Pan rústico natural (baguette)

1. Tener nuestros ingredientes pesados y nuestro mise and place
2. Vertemos nuestra harina e ingredientes secos en un bowl o mesa y formamos y volcán.
3. Después de tener nuestro volcán, ir agregando el agua tibia de poco en poco.
4. Una vez incorporado el agua agregaremos el aceite de oliva y amasar hasta tener una masa suave.
5. Una vez que tengamos nuestra masa suave y homogénea, la llevaremos a fermentar.
6. Una vez que mi masa haya doblado su tamaño, lo que haremos será ponchar mi masa.
7. Ahora dependiendo del tamaño de tu baguette lo dividimos en partes iguales con ayuda de nuestra báscula.
8. Ahora agarramos una de las bolitas de masa y pondremos en la mesa con un poco de harina.
9. Posteriormente con ayuda de nuestro rodillo extendemos.
10. Ahora uno de los extremos los doblaremos al centro.
11. Después el otro extremo, lo que haremos será cubrir toda la masa.
12. Después el dobles que quedo arriba lo pondremos para abajo.
13. Ahora co ayuda de nuestra mano será darle forma un poco cilíndrica pero que todas las partes queden parejas.
14. Posteriormente los llevaremos a una charola con papel estrella.
15. Ahora lo que haremos será que con ayuda de una navaja o cuchillo filos haremos cortes en diagonal no muy profundas.
16. Ahora lo llevaremos a a una segunda fermentación.
17. Una vez que hayan crecido o doblado su tamaño, los barnizaremos con huevo batido y pondremos semilla de ajonjolí
18. Una vez lista, llevaremos a el horno de 180 a 200º C por 30 minutos
19. Pasado el tiempo de horneado, sacamos y dejamos enfriar.
20. Y listo tendremos nuestro baguette.

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So that's going to wrap it up for this exceptional food Recipe of Any-night-of-the-week Pan rústico natural (baguette). Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!