Farmer's baguettes with cracklings
8 servings
240 minutes
Farmer's baguettes with cracklings are true rustic pastries with a French charm. Combining the airy texture of the baguette and the rich flavor of cracklings, this bread offers deep gastronomic joy. The origins of the baguette trace back to France, where it became a symbol of traditional bakeries, but the addition of cracklings gives it a special rustic character. A crispy crust, soft and aromatic crumb, light saltiness and delicate creaminess make the baguette an ideal accompaniment to soups, meat dishes or simply fresh butter. The preparation method with yeast and lard ensures a rich taste and dense texture, while oven humidity allows for achieving the perfect crust. This baguette is a harmony of simple yet expressive ingredients that warm the soul and fill the kitchen with a cozy aroma.
1
Mix the yeast with 20 g of flour and 3 g of sugar, then add to 100 g of warm water at 45 degrees. Stir and let it sit.
- Wheat flour: 500 g
- Sugar: 18 g
- Fresh yeast: 9 g
- Water: 100 ml
2
Mix half of the flour and all other ingredients except salt, and beat with a mixer at medium speed for 3 minutes. Add the remaining flour, warm the fat and add a couple of tablespoons of cracklings (finely chopped lard), then pour in the yeast. Knead a soft dough. Sprinkle with salt and let it rest for 15 minutes.
- Wheat flour: 500 g
- Sugar: 18 g
- Lard: 20 g
- Milk: 325 ml
- Dry yeast: 5 g
- Fresh yeast: 9 g
- Wheat flour: 500 g
- Salt: 8 g
3
Then knead intensively. Let it rise for 1 to 1.5 hours at 30 degrees.
4
Place the dough on a floured surface, knead it, fold it several times, and let it rise at room temperature for another 40-50 minutes.
5
Shape the loaves and let them rise for another hour. Preheat the oven to 120 degrees.
6
Spray the blanks with water and send them to the oven. Bake covered or with steam humidification. I moistened by spraying the oven with water for the first 15-20 minutes, 3 times.
- Water: 100 ml