Baguette with garlic and savory
4 servings
140 minutes
Garlic and savory baguette is an exquisite European bread that combines the aromatic note of garlic with the spicy taste of savory. This recipe, inspired by French traditions, features airy pastry with a crispy crust and rich flavor. Garlic adds a slight spiciness while savory brings warm spicy notes, creating a unique gastronomic duet. Perfect for serving with soups, meat dishes, or simply with olive oil and cheese. Baked using classic techniques with dough fermentation and steam treatment, the baguette achieves an appetizing texture and aroma of fresh baking. A wonderful choice for cozy dinners and festive gatherings!
1
For the test, take 200 grams of flour, add sugar, yeast, savory, and garlic passed through a press — mix everything. Then add oil, salt; gradually adding water, knead the dough — it should be homogeneous.
- Wheat flour: 250 g
- Sugar: 0.8 tablespoon
- Dry yeast: 1 teaspoon
- Savory: 1 piece
- Garlic: 1 clove
- Olive oil: 0.5 tablespoon
- Salt: 0.5 teaspoon
- Water: 125 ml
2
Transfer the dough to a floured surface, adding the remaining 50 grams of flour. Knead the dough until it doesn't stick to your hands. Place it in an oiled bowl, cover with plastic wrap, and let it rest for about an hour.
- Wheat flour: 250 g
- Olive oil: 0.5 tablespoon
3
Then roll the dough into an oval and start rolling it horizontally into a tight roll, pinching the end to seal.
4
Use a sieve to dust the baguette with flour. Then, make cuts on the baguette at an angle of about 45 degrees, a few centimeters apart, cutting almost to the bottom. Next, spread each cut part apart, cover the baguette, and place it in a warm place for 40 minutes.
5
Then send to bake in the oven at 210 degrees for 15 minutes; be sure to place a cup of water at the bottom of the oven.
6
Then lower the temperature to 180 degrees, remove the water, and continue baking for another 25 minutes. Take out of the oven and let cool.