BAGUETTE 

BAGUETTE
To prepare it, we will need:
370-400 g wheat flour (extra grade)
160 g warm water
100 g warm milk
6 g dry yeast
1 tablespoons. vegetable oil (odorless)
1 teaspoon of salt (not full)
0.5 teaspoon of sugar
We pour yeast into warm water (I use fast-acting) and sugar, stir and leave for minutes for 10-15. The mixture should be filled and increased in volume.
Mix the approached yeast, warm milk, vegetable oil, salt and sifted flour in a kneading bowl. We add flour gradually, it may need less or more, it depends on the humidity and on the flour itself. We knead the dough, it should become smooth, soft and almost not stick to the hands.
My not the most powerful planetary mixer takes 10 minutes.
We form a ball from dough, lay it with an oil-lubricated bowl and cover it with a film. We leave in a warm room noticeably for 1 hour. At the same time, the dough should increase in volume.
Then the dough is hobbled and divided into 2 parts. Roll the bundles 30-40 cm long (this depends on the size of your opponent). We pinch the edges well and lay a suture down on the pan.
We cover with a towel and leave for another 40 minutes in a warm room without penetrations.
After the time has passed, carefully make oblique incisions on the bars and lubricate them with water (you can spray water from the pulverizer).
We send to bake in an oven heated to 220 degrees Celsius for about 25 minutes.
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