Pan rústico natural (baguette)

Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Pan rústico natural (baguette). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Pan rústico natural (baguette) is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It's easy, it's quick, it tastes yummy. They are nice and they look fantastic. Pan rústico natural (baguette) is something which I have 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.

Just in addition, the time it takes to cook Pan rústico natural (baguette) estimated approx 2 hora 30 minutos.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Pan rústico natural (baguette) using 6 ingredients and 10 steps. Here is how you can achieve it.

#baguette4

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

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

Instructions to make to make Pan rústico natural (baguette)

1. Primero pesamos y preparamos nuestros ingredientes
2. Lo primero que haremos será cernir nuestras harinas y agregaremos la sal, haremos un volcán y en el centro colocaremos la levadura seca, le agregaremos un poco de agua, comenzaremos hidratando la levadura y después integráremos el resto de los ingredientes secos.
3. La cantidad de agua puede variar, puede que se utilice más o menos, esto depende de nuestra masa. Cuando hayamos terminado de integrar los ingredientes con el agua, le agregaremos el aceite de oliva poco a poco. (En caso de que la masa esté muy pegajosa, se le puede agregar un poco de harina)
4. Cuando nuestra masa esté suave y lisa, la colocaremos en un bowl para fermentar hasta que doble su tamaño. (previamente engrasado con un poco de aceite de olivo para que no se pegué)
5. Cuando ya haya doblado su tamaño la poncharemos, la sacaremos del bowl y la amasaremos unos segundos.
6. Pesaremos nuestra masa y la dividiremos dependiendo de que tamaño queramos los baguettes. (En este caso yo lo dividí en 2)
7. Amasaremos de tal manera que nos queden de forma cilíndrica para darle forma al baguette
8. Haremos cortes algo profundos y dejaremos reposar hasta que doblen su tamaño, para después llevarlos al horno previamente precalentado a 200°C, por un tiempo aproximando de 20-30 min. (Para el acabado puede barnizarse con huevo o un poco de agua con sal)
9. Cuando estén listos los baguettes, la s sacaremos del horno.
10. Y listo, todo está preparado para poder comerlo

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