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Cover the baguettes with a clean kitchen towel and let them

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5. Grease a large bowl with a little oil and place the dough into it. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour or until it doubles in size.

9. Cover the baguettes with a clean kitchen towel and let them rise for another 30-45 minutes. During this time, they should increase in size and become slightly puffy.

8. Place the shaped baguettes onto a baking tray lined with parchment paper or a silicone mat. Leave enough space between them to allow for expansion. Cover the baguettes with a clean kitchen towel and let them rise for another 30-45 minutes.

After the dough has risen, gently remove it from the bowl and place it onto your work surface. Cut it into three equal portions and shape each piece into a rough log. Cover the logs with a kitchen towel and let them rest for another 20 minutes to relax the gluten. Preheat your oven to 450掳F (230掳C) during this time, ensuring that you have a baking stone or upside-down baking sheet inside to preheat as well.

Cover the baguettes with a clean kitchen towel and let them

4. After kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm and draft-free place for approximately 1 hour, or until it has doubled in size.

8. Cover the tray loosely with a clean kitchen towel and let the bagels rise for about 30-45 minutes, or until they have doubled in size.

4. Carefully shape the dough into a ball and place it in a lightly floured banneton or a bowl lined with a clean kitchen towel. Cover and let it rise for 2-4 hours.

Cover the tray with a clean kitchen towel and let the bagels rest for about 30 minutes, allowing the yeast to work its magic. During this time, the bagels will rise, becoming fluffy and light. Meanwhile, preheat your oven to 375掳F (190掳C). Once the 30 minutes have passed, the bagels are ready for their final transformation in the oven.

After kneading, shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise for about 1-2 hours, or until it has doubled in size. During this time, find a cozy spot for the dough to rest and let the yeast work its magic.

Cover the baguettes with a clean kitchen towel and let them

6. Place the shaped bagels on a baking sheet lined with parchment paper, cover them with a kitchen towel, and let them rest for another 15-20 minutes.

4. Grease a large bowl with vegetable oil and place the dough inside. Turn the dough around to coat it with the oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for 1-2 hours or until it doubles in size. This rising process is crucial for achieving fluffy bagels.