Paine (bagheta) frantuzeasca (French bread)

Scroll down for English recipe

La serviciu am un coleg mult mai tanar decat mine. Daca m-as fi chinuit putin, i-as fi putut fi mama. Cand ma uit la el ma vad pe mine la varsta lui. Tot ce ma interesa era ce noutati au mai aparut prin magazine si ce e la moda anul acesta. Nu ma intelegeti gresit, si acum ma intereseaza ce e la moda, dar prioritatile au devenit altele.
La fel si cu gatitul. La 24 de ani nici nu ma gandeam ca peste ...... ani (si aici va las pe voi sa completati :D) o sa imi placa atat de mult sa-mi bag mainile in coca si sa framant paine. Dupa mine e o legatura atavica intre femei si coptul painii. De aceea caut noi retete pentru paine. Astazi a venit randul baghetei frantuzesti.

Aceasta paine frantuzeasca are o coaja crocanta si miez pufos. Nu se framanta prea mult, dar are o durata de crestere de minim 24 de ore, la rece. De aceea daca vreti sa o mancati proaspata la micul dejun,  trebuie sa incepeti cu minim o zi inainte. In rest e foarte simplu. Am remarcat ca iese foarte buna in cuptoarele ce dezvolta temperaturi foarte inalte. De aceea e bine sa incalziti bine bine cuptorul inainte de a o coace.



Ingrediente:

• 700 g faina pentru paine (sau faina simpla, nu pentru cozonaci)
• 4 g drojdie proaspata (sau 7 g drojdie uscata)
• 1 lingurita sare
• 500 g apa la temperatura corpului (nu calda)

Cum se face:

In prima zi

• Amesteca drojdia cu putina apa, ca sa se dizolve bine.
• Intr-un castron amesteca toate ingredientele, cu o lingura. 
• Cand nu mai poti amesteca cu lingura, amesteca cu mana pana ce se omogenizeaza, in total cam 1 minut.
• Lasa coca sa stea descoperita 5 minute
• Scoate coca din castron si framant-o cam 3 minute. Nu mai adauga prea multa faina. In final coca trebuie sa fie elastica si sa nu se lipeasaca tare de mana. 
• Pune coca intr-un castron curat uns cu ulei, acoper-o cu folie de plastic si pune-o in frigider pentru maxim 4 zile
• Eu am impartit coca in doua castroane, pentru ca vreau s-o coc in doua zile diferite

In ziua in care coci paine

• Scoate coca din frigider. Ea va arata asa (este jumatate din coca initiala)

• Lasa coca 1 ora la temperatura camerei.
• Cu ajutorul unei palete scoate-o cu grija din castron. Nu apasa prea tare, ca sa nu iasa gazele acumulate in ea.
• Imparte coca in 3 parti egale si formeaza baghetele.
• Pune-le intr-o tava, pe foaie de copt. Fa cate 3 taieturi usoare, in diagonala, pe fiecare bagheta. 
• Lasa coca la crescut pentru o ora
• Inainte cu 45 de minute de a coace painea, incalzeste cuptorul le maximul (in jur de 290 C)
• Pune coca in cuptor si redu temperatura la 230 C
• Coace 25 minute, pana ce coaja devine aurie.
• Scoate baghetele si raceste-le pe un gratar, minim1 ora.

 English version

At work I have a friend much younger than me. If I have struggled a bit, I would have been his mother. When I look at him I see myself at his age. All that interested me was what is new in stores and what is trendy this year. Do not get me wrong,  I still care what is trendy, but I have other priorities now.
Same with cooking. At 24 I didn't think that after  ...... years (and here you have to to fill in: D) I will love to put my hand in dough and knead bread. After me is an atavistic connection between women and baking bread. So I always  look for new recipes for bread. Today came the turn of the French brad.
This French bread has a crispy crust and soft middle. You don't knead it too much, but the increasing lasts at least 24 hours in a cool place. So if you want to eat it fresh at breakfast, you should begin at least a day before. The rest is very simple. The recipe is adapted after Peter Reinhart.

Ingredients:

    * 700 g bread flour
    * 4 g fresh yeast (or 7 g dry yeast)
    * 1 teaspoon salt
    * 500 g body temperature water (not hot) 

How To: 

On the first day

    * Mix the yeast with a little water to dissolve thoroughly.
    * In a bowl mix all ingredients with a spoon.
    * When you can not mix with spoon, mix by hand until smooth, about 1 minute total.
    * Let dough uncovered 5 minutes
    * Remove the dough from the bowl and knead it about 3 minutes. Do not add too much flour. In the final dough should be elastic and not very sticky to your hand.
    * Put the dough in an oiled clean bowl, cover it with plastic wrap and put it in the refrigerator for up to 4 days
    * I divided the dough into two bowls, because I bake it in two different days
 
The day you bake bread

    * Remove the dough from the refrigerator.  

    * Let dough 1 hour at room temperature.
    * With the help of a spatula carefully remove the dough from the bowl. Do not press too hard, not to degas the dough.
    * Divide dough into three equal parts and form baguettes.
    * Put them in a pan on baking sheet. Make three cuts, diagonally on each.
    * Leave the dough to rise for an hour
    * Before 45 minutes to bake bread, heat oven to maximum (about 290 C)
    * Put the dough in the oven and reduce temperature to 230 C
    * Bake 25 minutes, until crust is golden.
    * Remove the baguettes from oven and cool them on a wire rack, minimum1 hour.