Loaf

easy to make and good especially when it's hot :-D

  • 300 grams of boiled potatoes
  • 1 kg of flour
  • 300 ml of warm water
  • 200 ml of oil
  • 20 g of yeast
  • 1 tablespoon salt

Servings: -

Preparation time: less than 60 minutes

Franzela RECIPE PREPARATION:

Boil the boiled potatoes and mix with the flour, the yeast dissolves in the water to add salt and oil. Knead a whole crust if necessary, soak your hands in oil and knead until the bowl remains clean. Cover the bowl and let it rise for 30 minutes until the dough doubles. It is put in forms and left to rise for another 15 minutes, meanwhile we heat the oven to 200ºC. Bake the Franzelele until well browned, remove, cover and keep warm until cool.


GOOD APPETITE


Baked Franzela with cheese and garlic

Team Bucătarul.eu gives you an ingenious idea that will be a lifeline when you are hungry and want to prepare something quick and tasty in a very short time. Franzela stuffed with cheese and garlic is very fragrant, fluffy, appetizing, consistent, an extraordinary snack for gourmets!

ingredients

Note: See Measuring Ingredients

Method of preparation

1. Grate the cheese and garlic (or grind the garlic), finely chop the greens. Mix all the ingredients well and combine them with the soft butter. Mix well once more. The filling is ready.

2. Cut the bagel diagonally, but not all the way. Fill the cuts with the filling obtained.

3. Wrap the bagel in foil or bake and place in the preheated oven at 200 degrees for 20 minutes. Open the foil and leave it in the oven for another 5 minutes to brown.


How to make a recipe for fluffy homemade bagels?

How is the dough prepared for bagels?

In order to be able to use less yeast and to have a good bread, we will prepare the mayonnaise beforehand. In a bowl (or a plastic box with a lid) mix 500 water, 500 g flour and 30 g oil until smooth. Place the lid on and leave for 10-12 hours at room temperature (I leave overnight).

In a bowl, mix the yeast, sugar and warm water with 100 g of flour and leave on the table for 10 minutes. Then add the rest of the oil, salt, last night's mayonnaise (the dough in the box) and the rest of the flour and knead the dough by hand or with a robot for 10 minutes. Cover the bowl with a bag and leave to rise until it doubles. It took me 50 minutes.

How is the bagel portioned and shaped?

I turned the dough over on the work table and weighed it. I had 2340 g of dough.

I divided the dough into 4 portions of 585 g each. I worked on the table with very little flour.

While we are working with a portion of the dough, we cover the rest with bags so that it does not dry out. I spread each portion of dough into squares of about 25 & # 21525 cm and then I quickly folded it into 3, bringing the left and right parts over the middle third. I got a long rectangle. Then I wrapped the dough into rolls (from bottom to top), as tight as possible. That way our bread will have a beautiful shape. I obtained some spindle-shaped pieces of dough that I rolled lightly on the table, loading them to keep them thicker in the middle and thinner at the ends (stick shape). I then gave the elongated shape by pulling the dough towards me on the table.

The last maneuver is to glue the edges. A "seam" formed which I tightened tightly with my fingers, from close to close. With this maneuver, the bag will not open uncontrollably when baking.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

The Franzelutes thus obtained are easily smoothed by hand with oil. I turned the bagels upside down and with the seam at the bottom.

We take a baking paper that we cut longer than the tray, that is, we cut it at about 60 cm (my tray is 35 x 42 cm). We place it in the tray and put the first bread. We make a fold and place the second loaf, exactly as in the picture. The baking paper will create small & # 8222walls & # 8221 dividers between the bags. This way the bagels will come off easily from each other after baking.

Cover everything with a bag and leave the bagel to rise for another 30 minutes.

How to grow bagels?

Meanwhile, heat the oven to 220 ° C (heat up + down + ventilation and the maximum stage for those with gas) and put a tray with about 500 ml of hot water on the bottom of the oven.

We cut the breads a few seconds before baking them. With a blade or a sharp knife we ​​make 3 cuts on each bagel. Then we can sprinkle the breads with cumin, sesame, poppy seeds, coarse salt. We can't sprinkle them with anything.

We insert the tray in the preheated oven at 220 ° C on the function up + down + ventilation (maximum stage for those with gas) and we make sure that the water in the tray boils. We need the steam generated by it to get bulky and fluffy bagels. It will disappear after about 20 minutes. If after 20 minutes the water has not evaporated you can quickly open the oven to remove the tray. After 40-45 minutes (total baking time) you can take the bagels out of the oven.

How beautiful they grew and how good they smell! Immediately remove the bagels from the tray and place them on a kitchen rack to cool and cool slowly.

Any baking, be it homemade bread, cake, rolls or pandispan, is left to cool on a kitchen grill. Bread needs ventilation, ventilation. DO NOT stuff with rags or bags because they create condensation that moistens the crust of the bread, making it rubbery and inedible.

The loaves are easily detached from each other.

After cooling we can easily slice these fluffy bagels. Their shell is extremely thin and crunchy.

Here's how easy it is to slice these bagels.

If you are a fan of homemade breads, I also recommend the recipe with milk and egg of some extra fluffy Arabic breads & # 8211 you can find it here.

We were all very excited about this simple homemade bagel recipe! I tell you that in 4 days they were just as fine and soft. The Franzelutes keep well for a few days, wrapped in a clean, thick kitchen towel. If you keep them longer and they dry a bit, you can eat these sliced ​​and toasted bagels. They are very tasty!

It is worth trying this too simple recipe for fluffy homemade bagels with thin and reddish skin!


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71 comments on Homemade baguettes & # 8211 French bread simple recipe

Thank you very much for the recipe. One question. When growing in the tray, when the two wet towels are placed, are they placed directly on the bread?

Yes, above the wands, but rather lean on the edge of the tray. On 31.01.2014 08:43, & # 8222Disqus & # 8221 wrote:

I am very happy at last I discovered the baguette recipe I love them When I was in Paris I believe I ate them hot and without anything else they were so good and fluffy and I really liked the crispy peel and the ones with black flour and cereal Just the next day they become strong, a pity .I hug you dearly

Hello! I also made the breads, they turned out super good, only the shell was a bit hard and didn't show any signs of softening, so I sprinkled it with water, why did he do that?

Hi Miri, the crust hardens if: 1. the temperature was too low in the oven 2. you kept the bread in the oven longer than provided in the recipe 3. you did not create steam in the oven by inserting a bowl of water. You choose from here what was the cause, because I was not on the spot :). The important thing is that you are largely satisfied with the result, that it will be good for you.

thanks & # 8230.steam was in the oven only k at one point the water ran out, until I noticed it took a while.

that's why the bear doesn't have a tail & # 8230. to me the stupidity was that I don't let them grow in the tray anymore, now I put them in the oven and when I read that I had to leave them in the tray too & # 8230. .I'm dizzy & # 8230..here I hope to come out & # 8230 ..

Mrs. Laura, I also have a question, so new to bread: why doesn't my bread brown on top? it stays slightly pale, and I don't know what to change. to set it on fire faster? but I'm afraid it won't penetrate. Sure, I have a gas oven, but the coils are nicely browned. the bread, on the other hand, remains pale. excellent baguettes you made :)

Dear Alexandra, it's true that it's pretty hard with the gas oven. My advice is to put a piece of tile in the bottom of the oven, it will heat up much slower, but more evenly. I would also advise you to buy a special thermometer for oven, it doesn't cost much but it gives you much more precision, you position it inside the oven and you know exactly when the desired temperature has been reached.

Thanks so much for the suggestions, Mrs. Laura. there are some methods I haven't thought about until now, honestly. I will try them as soon as possible, because I am very upset when I see the bread so pale :)

I practice this recipe too & # 8230.weekly. I am satisfied.

the recipe does not always come out in any area of ​​the country.
THE WATER. in some areas it can be very harsh. tip boil water for 5-10 minutes and let it cool to 30-40 degrees and then use in the recipe.
It is good to know that although salt is the baker's ally, iodized salt can upset your recipe.
salt never before is still found (pickle salt)

delicious bread! I tried various variations, the best composition remains the one posted.
the only relative improvement I got was by adding a tablespoon of corn on the cob.
the bread will become softer and will change its taste a little.
all the best! Thanks for this recipe, it's colossal.

but if I use enough dry yeast to put? is a 10g sachet enough?

one sachet is enough for 450 grams of flour

Wow, I did this shit 2 days ago, it turned out great. Thank you very much for the recipe. It will be on the weekly menu from now on. The one bought, even if it is & # 8222pane di casa & # 8221, does not compare with this bread goodness.
Thank you Laura for sharing your recipes with us, it's work not a joke.

Great recipe, thank you!

Good luck, Ioana, I'm glad you tried it.

I made biga on Friday and baked bread on Saturday. obviously from the beginning I put variations & # 8230, that is, black wheat flour and rye flour, I also put a teaspoon of honey on the chariot and & # 8230 I didn't know exactly how much flour and how much water is used for the chariot, I did about eyes & # 8230and then I filled with the rest of the amount of flour and water. In general, I did well, not as fluffy as yours, so next time I leave the inventions and execute the book, I said!
but in general I am satisfied, for me but especially for the recipe!
Thanks, Laura!

I performed 5 baguettes.

I'm so sorry I found out about your message so late, I don't know why I didn't get the notification! Very, very beautiful breads, thanks for the picture. Sincere congratulations and good luck!

over the mayonnaise, before it is leavened ... isn't a little sugar sprinkled to help the yeast? I also ask that now I make bread for the first time and I don't want to do something wrong and it won't work out .. thank you :)

No, there is no need for sugar in this recipe (where needed, it is specified). The mayonnaise is fermented for a long time anyway, it will be very acidic. Good luck with that.

thank you, thank you .. at the moment my dough is leavening and growing nicely .. in about half an hour you cut it in the oven with it .. let's see .. and I didn't put sugar because I thought it would have been specified: D .. thank you very much for all these wonderful recipes .. I will try a lot of them .. :)

about the water bowl .. how big should it be and where exactly should it be placed .. behind the copper? or in the middle, directly under the tray?

no, I'm already in the oven. my breads. God help .. from the pictures your breads seemed bigger and I was scared when I spilled the dough on the work table that it's not enough .. plus it seemed to leave a little compared to how big it was in the bowl .. but a dough full of blisters and f beautiful .. I cut it into 3 and put it in the tray .. it looks like yours .. now, let's see how it bakes :) .. thank you very much

that's how it turned out for me http://www.facebook.com/photo.php?fbid=3418063459816&set=t.100002489206355&type=1&theater .. they didn't blush like yours and it was me afraid to leave them more .. maybe the water bowl wasn't big enough .. I don't know .. in the end I put the oven to heat just from above at a higher temp and they still didn't brown like yours. I'm still too hot to try them, but I'm sure they're delicious .. :)

MIhaela, I don't know why I can't see the picture on Facebook. Someone else encountered this problem, they didn't blush enough, and that person also found the solution, read the rest of the comments.

MIhaela, I don't know why I can't see the picture on Facebook. Someone else encountered this problem, they didn't blush enough, and that person also found the solution, read the rest of the comments.

I read the lady's comments .. I will try next time .. tomorrow I would like to try a braided bread .. I hope it comes out .. but you should know that these breads were wonderful even if they did not brown as in these pictures :)

and about the bowl .. mine was not 1 liter .. I think not half had .. it was a metal cup :) .. maybe that was the bathroom .. but next time I put a pot more large 1 l :) & # 8230 thanks f nice :)

Your breads look pretty good and I know for sure how tasty they are. Good luck!

that's how it turned out for me http://www.facebook.com/photo.php?fbid=3418063459816&set=t.100002489206355&type=1&theater .. they didn't blush like yours and it was me afraid to leave them more .. maybe the water bowl wasn't big enough .. I don't know .. in the end I put the oven to heat just from above at a higher temp and they still didn't brown like yours. I'm still too hot to try them, but I'm sure they're delicious .. :)

no, I'm already in the oven. my breads. God help .. from the pictures your breads seemed bigger and I was scared when I spilled the dough on the work table that it's not enough .. plus it seemed to leave a little compared to how big it was in the bowl .. but a dough full of blisters and f beautiful .. I cut it into 3 and put it in the tray .. it looks like yours .. now, let's see how it bakes :) .. thank you very much

the bowl of water can be a small saucepan (1 liter, for example). I always put it down in the oven.

the bowl of water can be a small saucepan (1 liter, for example). I always put it down in the oven.

about the water bowl .. how big should it be and where exactly should it be placed .. behind the copper? or in the middle, directly under the tray?

Dear Laura, yesterday I amazed my family with the breads of different shapes made according to the video recipe posted by you, tonight I put the mayo because tomorrow morning I will make the bagels & # 8230. I have no words to thank you for the recipes your wonderful and I'm glad I found your blog. Many give you the recipe but not the secret, may God rejoice with all his grace, God help!

Dear Elena, thank you very much for the beautiful words, I am glad that you are successful with my recipes, I hope you take the time to try others. I am waiting for you with impressions after preparing the French baguettes that are very, very good, it's all about having your oven quite hot when you bake them. Maybe you can add a picture!

I wish you all the best in the world, health and blessing for you and your family!

Dear Laura, I made the baguettes this morning and at this time there is only one out of four that were & # 8230..so total success. I did not take pictures, but next time I will do, For me the preparation of the bread was great taboo, but now I have courage and that is thanks to you and your excellent recipes. Once again many thanks and only happiness and peace in your soul to have!

Elena, I'm very glad that you managed your bread so well, to be well. You promised that there will be another time :), then I am waiting for you with pictures! :))

does anyone know where a grinding mill is

Hi, you're right, it's a delicious bread, but I have a little question about the croissant recipe you have, I need it in the project for the scouts or you can give me a site and I'll do it, please

laura you are a perfect cook & # 8230everything we did from your recipes came out exactly & # 8230.to live and enjoy our food but especially with your music & # 8230 we kiss you from herculane

Dear Oana, I'm glad to know you around, my bitch! :) Ma
I'm really glad that your recipes have succeeded and there will be new songs!

good! I just finished making the bread - super good in taste and with a core that I really like. I also have a problem: after 25 minutes at 230 degrees, my bread was completely white & # 8230after another 20 minutes at 230 and 240 it started to shyly shy, but it doesn't have the same color as your dear laura! the bread is well baked, the core looks like yours, but the crust, although not very brown. I wonder what I did wrong. Do you have any idea?

Camelia, first of all I'm glad that you like bread and that it tastes good
it will be fine. It's very hard for me to understand why it didn't turn brown, 230
degrees Celsius is a very high temperature, if I had left the bread at
this oven temperature 45 minutes, how long do you say you left it in total,
I'm convinced it would have charred. My breads have been red since I was 15
minutes of baking, I was really afraid of catching their fire too hard and I have
already made the recipe 3 times.

Due to the fact that they stayed in the oven, the shell is a bit hard. but I will try again tomorrow. I still have 2 questions: 1. is it possible that the bread did not brown because when I gave it the shape of a wand I floured the surface of the bread quite a lot? 2. I have an oven electric. does it matter if I use a ventilated baking program? For yesterday's bread I used a normal program with heating from the base and top without ventilation. as such I try to think about the possible causes of the problem)

Camelia, the bread in the photo (click on the image to enlarge it) I made it yesterday, the most out of all the three batches so far came out, left to rise for about 14 hours and then kneaded in the bread machine. I divided the dough after it grew an hour in 4, I wanted smaller baguettes. I preheated the oven! (I think, did you preheat it? The bread is put in the oven when the temperature inside has already reached 230 degrees Celsius.) I don't know what to say, either it's the defective oven, or you didn't preheat it, or (I'm kidding ) is an American oven and has degrees fahrenheit, not celsius: P! It can be baked ventilated or unventilated, the first time I used a normal program, with bottom and top heating, the latter I baked them ventilated (no more than 20 minutes).

:) I preheated the oven:) you know I also asked the question with the degrees :) but they were certainly celsius & # 8230. not the first time I use the oven and it worked perfectly every time:) any way it doesn't matter & # 8230 today I'll try again and I'll tell you later :)

OK. I redid the bread operation :) this time they browned, in the last 10 minutes I modified the oven program on top heating. I also tried the version with wholemeal flour-250 g, more precisely from the total amount of flour (I preferred it with white flour). I didn't like what came out of the following: the dough turned out softer than the one with white flour, and the bread grew less - I guess we have to adjust the quantities. The taste is ok. We'll try again.

Camelia, I'm very glad you made your bread, after all. He'll say, you have
try it with wholemeal flour :). It's good that the taste was ok, it was
expected to grow less. :) If you want, you can add pictures here, to
you know, post the link to the image you previously uploaded to a site
image hosts. Congratulations and good luck!


We make living bread, full of health and joy!

We invite you to discover all the bakery specialties, molded with mayonnaise, as in the past: specialties kneaded carefully by Panifcom bakers, made of fluffy dough, then rested hot and baked with love to preserve the rich taste of tradition.

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