Home baguette with oatmeal

For the preparation of homemade oatmeal baguits, we will need the following ingredients: wheat flour, oatmeal, water, olive oil, sugar, salt and high -speed yeast.

We sift wheat flour (600 grams in deep dishes, and leave 50 grams for molding). Add oatmeal (100 grams, but leave a tablespoon for molding), sugar (1 tablespoon), as well as 1 teaspoon without a slide of salt and yeast.

Mix thoroughly so that dry ingredients are evenly distributed throughout the volume of the mixture.

Add 600 grams of drinking water. It should be pleasantly warm, as in cold yeast it will multiply too slowly. If you use hot water, the yeast will just die.

Next, pour 1 tablespoon of olive oil. As I wrote above, you can use any other vegetable or melted cream. In the latter case, baking will no longer be lean.

Mix the products, after which we knead the yeast dough. It is most convenient to do this with the help of a test (a hook nozzle) for 15-20 minutes, since the dough is wet and very sticky. By consistency, it is similar to the dough for Chiabatta, only a little denser. If the dough is too wet and fluid, add more flour. We round it, cover the dishes with a damp towel or tighten it with cling film. We leave in a warm place for 1.5 hours.

When the dough increases in a volume of 2.5-3 times, we proceed to the cutting and molding of future home baguits.

We generously sprinkle the working surface with flour (the remaining 50 grams) and lay out the dough on it, trying to maintain air bubbles. We round, pulling the edges to the center.

Using a scraper (if not, use a knife), divide the yeast dough into the required number of the same long pieces. I decided to cook 4 baguits, and you can make a larger amount, but smaller. Do not forget to powder the scraper with flour, because the dough is very sticky.

Serve the blanks of oatmeal on top (the tablespoon that we minus from 100 grams).

The shape of the oatmeal baguettes will be quite interesting: gently twist the workpieces, as if squeezing the linen. It is most convenient to start from the middle, moving to opposite ends.

We sprinkle a baking sheet or a special shape (bagulet) with oatmeal (I did not indicate their weight in the recipe) and carefully transfer the workpieces. We cover with a light kitchen towel or cutting of the food film. We leave it for rise at room temperature for 20 minutes.

Meanwhile, heat the oven to 250 degrees. Cooking oat bahane in the upper niz mode (for crusting you can additionally turn on convection) for about 15-25 minutes. It is important to understand that everyone’s oven is different and they also prepare in different ways. I had electric and baguettes in it were ready in 17 minutes.

We give homemade oat bahanets to cool and you can enjoy. Crushing crust and delicate, moist, large -porous crumb … Get ready for health, friends, and pleasant to you appetite!