Pan rústico natural (baguette) 🥖✨

Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Pan rústico natural (baguette) 🥖✨. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pan rústico natural (baguette) 🥖✨ is one of the most popular of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It is appreciated by millions every day. Pan rústico natural (baguette) 🥖✨ is something which I've loved my whole life. They are nice and they look wonderful.

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 6 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 hrs.

To get started with this recipe, we must prepare a few components. You can have Pan rústico natural (baguette) 🥖✨ using 7 ingredients and 14 steps. Here is how you cook it.

#baguette3

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

1. 450 gr harina fuerte
2. 150 gr harina integral
3. 12 gr sal
4. 14 gr levadura seca
5. 450 ml agua
6. 20 ml aceite de oliva
7. c/n ajonjolí

Steps to make to make Pan rústico natural (baguette) 🥖✨

1. Tener listo el mise en place. En un bowl juntaremos los dos tipos de harina y la sal. Haremos un volcán sobre la repisa y alrededor pondremos la levadura.
2. Se agregará el agua tibia de poco a poco y se irá mezclando hasta terminar con ella.
3. Una vez ya terminada el agua, se agregará de poco a poco el aceite y mezclaremos hasta conseguir una masa firme.
4. Se pondrá a fermentar hasta que doble su tamaño. Una vez ya fermentada se ponchará.
5. Una vez ya ponchada, se pondrá sobre la repisa y se amasará solo un poco. Ya amasada, iremos tomando pequeños pedazos de la masa y haremos unas pequeñas bolitas para después pesarlas, buscando que tengan el mismo gramaje. En mi caso los haré de 125 gr cada uno.
6. Cada bolita la extenderemos del centro hacia arriba y del centro hacia abajo con ayuda de un rodillo buscando que quede igual y con punta redonda. Doblaremos los extremos hacia adentro.
7. Ya unidos ambos lados, doblaremos las puntas hacia abajo y amasaremos muy suavemente para buscar uniformidad. Ya formado, con ayuda de un cuchillo muy filoso, se harán pequeñas líneas diagonales. Repetiremos hasta terminar con las bolitas.
8. Paso 6 y 7 explicado con imágenes*
9. Paso 6 y 7*
10. Una vez terminados todos los baguettes, pondremos a fermentar hasta que doblen su tamaño.
11. Agregaremos ajonjolí pegándolo con un poco de agua y meteremos al horno previamente calentado a 180° aproximadamente de 25-35 minutos.
12. En este lapso de tiempo ocuparemos un rociador con agua y sal. Una vez que ya se vean firmes procederemos a rociarlos y repetiremos hasta que obtengan un color dorado.
13. Ya terminado el tiempo solo quedar sacar del horno y esperar a que se enfríe para poder degustar. ✨
14. 🥖✨

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