Pan rústico natural (baguette)

Hey everyone, it is John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Pan rústico natural (baguette). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pan rústico natural (baguette) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it's fast, it tastes delicious. They are fine and they look wonderful. Pan rústico natural (baguette) is something that I've 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 2 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 2 horas.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Pan rústico natural (baguette) using 6 ingredients and 14 steps. Here is how you cook it.

Prepara está sencilla y deliciosa receta para compartir con los que más quieras
#baguette4

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

1. 450 gr harina blanca
2. 150 gr harina integral
3. 12 gr sal
4. 7 gr levadura seca
5. 450 ml agua
6. 20-30 ml aceite de oliva

Steps to make to make Pan rústico natural (baguette)

1. Hacemos el famoso volcán con todos los polvos (harinas, sal, levadura)
2. Agregamos el agua en el centro de poco a poco y mezclamos
3. Después agregamos de poco a poco el aceite, esto nos ayudará a qué la masa sea más elástica y suave
4. Ahora mezclamos todo y amasamos durante 40-60 minutos
5. Después de nuestro amasado pasamos a la fermentación, no les daré un tiempo exacto ya que depende mucho del lugar y clima en el que estemos, solo es hasta que doble su tamaño
6. Una vez fermentada nuestra masa, ponchamos y amasamos un poco
7. Hacemos dos bolitas con el mismo peso
8. Ahora vamos a extender nuestra masa con un rodillo o con nuestras manos de manera alargada de tal forma que las orillas queden angostas
9. Lo siguiente que haremos es doblar por la mitad nuestra masa y después con la otra mitad cerramos, les damos la vuelta y le damos la forma de baguette y los extremos los doblamos hacía dentro
10. Ahora pasamos a la siguente fermentación, una vez que nuestros baguettes están en nuestra charola los dejamos fermentar un rato, les hacemos los cortes en la parte de arriba y los dejamos un rato
11. Una vez fermentados les juntamos huevo y podemos decorar con ajonjolí, avena o dejarlos así (yo quise dejarlos así nada más)
12. Metemos a hornear a 190°c-200°c durante 20-30 minutos
13. Sacamos del horno y dejamos enfriar
14. Ahora presentamos como más nos guste (yo hice unas tapas con chorizo y queso)

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So that's going to wrap it up for this exceptional food Steps to Make Speedy Pan rústico natural (baguette). Thanks so much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!