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My recipe
Baguette with peanut
Introduction
A very good bread! I would especially recommend it for those who like nuts in their breads. If somebody is allergic to nuts or just does not like, could skip them, the bread will still be very delicious!
FIRST DOUGH
- 200 g bread flour (12% protein)
- 160-170 ml water
- 5 g fresh yeast (~ 2 g dry yeast, ~ 1 tsp)
- Dissolve the yeast in warm water
- Add flour and mix until well combined
- Cover with cling film and leave out at room temperature for 8-10 hours
FINAL DOUGH
- 70 g unsalted toasted peanut (other nuts of your choice)
- 130 g AP flour (10% protein)
- 1,5-2 tsp salt
- 1 tsp sugar
- Add sugar and nuts to the first dough
- Gradually adding the flour make a dough. Add salt at the end
- Knead thoroughly for 10 min
- Place in a greased bowl, cover with cling film and leave to rise for 1 hour
- Generously dust the working surface with the flour
- Transfer the dough on the working surface, flatten with you hands into the rectangular shape and fold in 3. Then fold that shape again in 2 and leave for 5 min
- Divide the dough into 3 pieces
- Shape each into rectangle of 1 inch thick, fold into baguette sealing the edges
- Dust the baking paper with the flour, transfer your baguettes, leaving 3-4 inches between them, dust with flour, cover with the kitchen towel and allow to rise for 30-40 min
- Preheat the oven together with the baking tray to 230C
- Together with the baking paper transfer the baguettes into the baking tray, spray the oven with water
- After 5 min spray the oven again, reduce the temperature to 220C and bake for 20 min (until ready)
- Cool down on the wire rack
Thoughts and Ideas
For the first time I made this bread using only bread flour, it was good, but the crumb was too “rubber”, that’s why now I mix the bread flour with AP flour. If you use only bread flour, I would recommend to add a table spoon of vegetable oil (lard, butter).
I tried this baguette with different nuts, but peanuts proved to be the best, in any case, whatever nuts you take, don’t forget to toast them first until golden.
The dough is quite sticky, don’t be tempted to add more flour, you will get a thick crumb then.
I used sparkling water.
The dough was kneaded in a bread machine.
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