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Before you jump to Fromage Baguette with Homemade Natural Leaven recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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We hope you got benefit from reading it, now let's go back to fromage baguette with homemade natural leaven recipe. You can cook fromage baguette with homemade natural leaven using 8 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Fromage Baguette with Homemade Natural Leaven:
- You need of All-purpose flour.
- Provide of Salt.
- You need of Honey.
- Prepare of Hoshino yeast starter.
- Use of to 87 grams Water.
- Provide of ○ Gruyère cheese (or your choice of hard cheese).
- Prepare of pack ○ Cream cheese.
- You need of ○ Grated cheese (Parmesan).
Instructions to make Fromage Baguette with Homemade Natural Leaven:
- Chop the Gruyère into small cubes. Combine all of the ingredients except for the ○ ingredients, using a spatula to knead until no longer floury..
- When it forms a dough, knead in the cream cheese. Let sit for 1st proving (punching it down once)..
- When the dough is ready, transfer to a dusted work surface, then let sit for 15 minutes..
- Stretch the dough into a rectangle, then sprinkle with cheese. Then fold edges over into the center, in thirds..
- Fold in half, then seal and form into a log. Let sit for 2nd proving..
- Sprinkle on grated cheese, then slash the top in desired patter. The photo shows a lattice pattern..
- Mist with water, then bake for 10 minutes at 230°C in oven preheated to 250°C then bake for about 10 more minutes at 200°C..
- It's ready when the bread is golden and the cheese has melted..
Just like my golden cheese sticks most commonly called the "Baguette Fromage" in Mauritius. They remind me so much of my childhood days. Craft bakers may use a small amount of commercial yeast in certain breads (as we do in our baguettes and Cyrus Pringle breads), but the methods used to make those breads are similar to those used for naturally leavened breads. In other words, the flavors and textures that come from long fermentation are at the forefront. Each day, we are engaged in a process of creation rather than assembly.
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