A simple recipe for making high protein bread using high protein flour, yeast, and water.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix high protein flour, yeast, and water, then beat using a hook at speed 1 for 3 minutes.
Add salt and mix using medium speed for 15 minutes.
Rest the dough for 1 hour.
Punch and shape the dough. Rub oil on the dough to prevent it from drying out and rest for 45 minutes.
Bake the dough for 20-25 minutes at 180°C.
Ensure the dough is well-kneaded to develop gluten for a better texture.
Cover the dough with a damp cloth during resting to prevent it from drying out.
What is the best way to store homemade baguettes to keep them fresh?
To keep your homemade baguette fresh, store it in a paper bag at room temperature for up to two days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it. When you're ready to enjoy it, simply thaw at room temperature and reheat in the oven for a few minutes to restore its crusty exterior.
Can I substitute high protein flour with all-purpose flour in this baguette recipe?
While you can use all-purpose flour instead of high protein flour, the texture and protein content of the baguette may differ. High protein flour helps create a chewier texture and better rise. If you do substitute, consider adding vital wheat gluten to mimic the high protein content.
Is this baguette recipe suitable for a vegan diet?
Yes, this baguette recipe is suitable for a vegan diet as it contains only flour, yeast, salt, and water. There are no animal-derived ingredients, making it a great option for those following a plant-based lifestyle.
What are some good pairings for serving homemade baguette?
Homemade baguette pairs wonderfully with a variety of dishes. You can serve it alongside soups, stews, or salads. It also complements cheese and charcuterie boards beautifully. For a simple snack, try it with olive oil and balsamic vinegar for dipping.
How long should I let the dough rest before baking the baguette?
After mixing the ingredients, let the dough rest for 1 hour before punching and shaping it. Then, allow it to rest again for 45 minutes after shaping. This resting period is crucial for developing flavor and texture in your baguette.
