Baguette with Herb Butter
Source: https://www.meranermuehle.it/rcp_recipe/baguette-with-herb-butter
Total time
40 Minutes
Baking/cooking time
30 Minutes
Rest time
4 Hours
30 Minutes
Difficulty
easy
Ingredients
Ingredients for 3 baguettes
| For the dough | ||
| 500 | g | Soft wheat flour no. 4 type 00 |
| 360 | g | lukewarm water |
| 15 | g | ADAM - lievito madre natural yeast with dry yeast |
| 10 | g | salt |
| For the herb butter | ||
| 180 | g | soft butter |
| 2 | garlic cloves | |
| 8 | sage leaves | |
| 5 | sprigs thyme | |
| 1 | tablespoons | chopped parsley |
| 1 | tablespoons | chopped chives |
| 1 | teaspoon | salt |
Preparation
- To prepare the baguettes with herb butter, start by making a pre-dough by mixing the flour with 200 ml of water in the bowl of a stand mixer. Cover and let rest for 30 minutes. Next, add the ADAM lievito madre natural yeast to one side of the bowl, the salt to the opposite side, and the remaining water in the center. Start the mixer and knead until the dough is well-formed: it should detach from the sides and bottom of the bowl, wrap around the hook, and become smooth and elastic. Transfer the dough to a bowl, cover, and let rise for 1 hour.
- After the first rest, transfer the dough to a lightly floured surface and shape it into a rectangle using your hands. Fold one short side towards the center by one-third, then fold the opposite short side over the first fold. Rotate the rectangle 90 degrees and repeat the folding process. Place the dough back in the bowl with the smooth side facing up. Cover and let rise for another hour.
- After the second hour, repeat the same folding process on a lightly floured surface. Return the dough to the bowl and let it rest for another hour. After the third rest, transfer the dough onto a floured sheet of parchment paper. Lightly flour the top and gently shape it into a square of about 25 x 25 cm using your fingers. Cut the dough into three equal strips and separate them slightly. Cover with a clean dish towel and let rise for 30 minutes.
- Flour the dough again and gently stretch each piece into a baguette approximately 50 cm long. Place the baguettes on the parchment paper, spacing them out. Lift the edges of the parchment paper between the baguettes to keep them separated. If you have a perforated baguette baking tray, use it.
- Cover with a dish towel and let rest for another 30 minutes. Meanwhile, preheat the oven to 230°C (static).
- Transfer the baguettes along with the parchment paper onto a baking tray. Use a sharp knife or razor blade to make diagonal slashes across the top, and bake at 230°C for about 18 minutes, until lightly golden on the surface.
- Remove the baguettes from the oven and allow them to cool completely.
- Meanwhile, prepare the herb butter. Place the soft butter in a small bowl and mix briefly with a spatula. Peel and finely chop the garlic. Wash, dry, and finely chop the sage and thyme. Add the garlic, sage, thyme, parsley, chives, and salt to the butter and mix until well combined. Set aside.
- Once the baguettes have cooled, slice them into 2 cm thick pieces, being careful not to cut all the way through so the slices remain attached at the base. Spread the herb butter between the slices.
- Preheat the oven to 200°C and bake the baguettes for about 10 minutes, until the butter has melted and the baguettes are golden and crispy. Remove from the oven and serve immediately.
In collaboration with @passionecooking
Soft wheat flour no. 4 type 00
La farina di grano tenero tipo 00 nr. 4 del Molino Merano è una farina versatile ed è nota anche come farina universale. Viene utilizzata in cucina per tutti le ricette improvvisate - una farina polivalente che si adatta ad ogni occasione, da tenere sempre in dispensa! È prodotta con chicchi di grano selezionati e di alta qualità.
1000 g
€1.65
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