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French Baguette Platter ay malutong na tinapay na inihurno sa singaw, hiniwa at nilagyan ng cheese, Nutella at sariwang prutas.
Sa isang bowl ng tubig, idagdag ang asukal at yeast at itabi para mag-proof.
In a bowl, combine the water, sugar, and yeast. Set it aside to proof.
Sa isang hindi na-grease na bowl, idagdag ang all-purpose flour. Idagdag ang asin at haluing mabuti hanggang mabuting maisama.
In a non-greased bowl, add the all-purpose flour. Stir in the salt until it's evenly combined.
Idagdag ang bloomed yeast sa harina at haluin gamit ang spatula hanggang mabuo ang sticky dough.
Add the bloomed yeast mixture to the flour. Stir with a spatula until everything is evenly combined and a sticky dough forms.
Ilipat ang sticky dough sa isang greased na vessel. Pahiran ng napakakaunting langis sa ibabaw ng dough at takpan ang dough ng kitchen towel. Gupitin ang isang parisukat na piraso ng parchment paper at ilagay sa isang rack. Magbudbok ng kaunting harina sa ibabaw.
Transfer the sticky dough to a greased vessel. Lightly brush the top of the dough with oil and cover it with a kitchen towel. Cut a square piece of parchment paper and place it on a rack, then sprinkle some flour on top as demonstrated.
Hintayin hanggang doble ang laki ng dough (aabutin ng halos 2 oras). Budburan ang nakareserbang harina sa malinis na kitchen counter at ibuhos ang dough. I-flatten ang dough at i-deflate ang hangin sa pamamagitan ng pagbubuno.
Allow the dough to double in size (this typically takes almost 2 hours). Sprinkle the reserved flour onto a clean kitchen counter and turn out the dough. Flatten the dough and gently punch it down to deflate the air.
Huwag masahin ang dough. I-flatten ang dough at tiklop tulad ng isang pakete.
Avoid kneading the dough. Instead, flatten it and fold it like a packet, as shown.
Muli i-flatten ang dough at tiklop. Ulitin ang tiklop ng tatlong beses. Ngayon i-roll ang dough bilang isang mahabang lubid. Tiyaking hindi ito dumikit. Budburan nang maayos ng harina.
Flatten the dough once more and fold it. Repeat this folding process a total of three times. Roll the dough into a long rope, ensuring it doesn't stick by sprinkling plenty of flour, as demonstrated.
Ilagay ang Baguette rope sa ibabaw ng inihanda na parchment wired rack. Magbudbok ng harina sa ibabaw ng Baguette log. Markahan ang dough log ng isang matalas na kutsilyo para gumawa ng mga wedge.
Place the baguette rope onto the made parchment-lined wired rack. Sprinkle flour over the baguette log. Using a sharp knife, score the dough log to create the characteristic wedges.
Takpan ang dough ng kitchen towel. Hintayin hanggang doble ang laki.
The baguette dough is now ready for its second proofing. Cover the dough with a kitchen towel and wait until it doubles in size.
Painitin ang oven sa 230 degree Celsius habang naglalagay ng isang cake tin. Hayaang mainit ng kalahating oras.
Preheat your oven to 230 degrees Celsius, placing a cake tin inside as shown. Let it heat for half an hour.
Pagkatapos ng kalahating oras ang Baguette dough ay maayos na natanaw. Ngayon ibuhos ang 1 tasang tubig sa cake tin na pinainit. Ang tubig na ito ay tumutulong sa Baguette na mabuo ang malambot na makunat na texture sa gitna. Ilagay ang Baguette rope rack at agad isara ang pintuan ng oven.
After half an hour, once the baguette dough has risen well, pour 1 cup of water into the preheated cake tin. This water will help the baguette develop a soft, chewy interior. Immediately place the baguette rope (on its rack) into the oven and quickly shut the oven door.
Itakda ang baking time sa 40 minuto. Hayaang mag-bake hanggang crispy brown na ang tuktok.
Set the baking time for 40 minutes. Let it bake until a crispy, brown top forms.
Ang French Baguette ay maayos na naluto na may crispy na tuktok at malambot na makunat na loob. Tapikin ang ibabaw ng Baguette para marinig ang kabuuan. Ang tunog na ito ay nagpapakita ng isang Perpektong French Baguette. Hayaang lumamig bago hiwain.
Your French baguette is now well-baked, featuring a crispy top and a soft, chewy interior. Tap the top of the baguette to listen for a hollow sound, which indicates a perfect French baguette. Let it cool before slicing.
Hiwain ang Baguette at ikalat ang isang manipis na layer ng butter at maglagay ng onion slices, capsicum at cubes ng cheese. Baguhin ang topping ng tomato slice, sibuyas at cheese cubes. Para sa mas matamis na bersyon, magkalat ng Nutella at maglagay ng isang hiwa ng mansanas at isang walnut. Isa pang bersyon ay magkalat ng condensed milk at maglagay ng isang blob ng jam at walnut.
Slice the baguette. For one savory option, spread a thin layer of butter and top with onion slices, capsicum, and cheese cubes. Alternatively, try topping with tomato slices, onion, and cheese cubes. For a sweeter version, spread some Nutella, then add a slice of apple and a walnut. Another sweet option is to spread condensed milk, then add a dollop of jam and a walnut.
Painitin ang oven sa 180 degree Celsius at i-bake ang tinoppinang asin at matamis na French Baguette ng 15 minuto. Bago ihain, maglagay ng karagdagang grated cheese kasama ang black grapes at garnish ng mint at coriander leaves.
Preheat the oven to 180 degrees Celsius and bake the topped savory and sweet French baguettes for 15 minutes. Before serving, add some more grated cheese along with black grapes and garnish with mint and coriander leaves. This French baguette can be enjoyed as an appetizer or a main course.
