Homemade baguettes with kefir
8 servings
180 minutes
Homemade kefir baguettes are an amazing blend of classic French traditions and the lightness of fermented dairy products. The airy texture with a crispy crust creates a unique feeling of cozy homemade baking. Kefir adds tenderness and a subtle tang to the baguettes, while fresh yeast ensures perfect dough rise. Historically, baguettes emerged in France as a convenient bread format for quick breakfasts or light snacks. Today, they are served with cheeses, soups, or simply enjoyed with butter. This recipe allows you to make baguettes with rich flavor and aroma right at home, filling your kitchen with a sense of coziness and French charm.
1
I kneaded the dough in the mixer — it turned out not thick, left it for 1 hour in a warm place — 30 degrees.
- Wheat flour: 450 g
- Milk powder: 30 g
- Milk: 200 ml
- Kefir: 160 ml
- Fresh yeast: 8 g
- Lard (rendered pork fat): 17 g
- Sugar: 15 g
- Salt: 8 g
- Egg yolk: 1 piece
2
After an hour, I placed the dough on a floured table, divided it into three parts of 300 grams each. I made balls and covered them, leaving them for 15 minutes.
- Wheat flour: 450 g
3
After 15 minutes, I rolled out the dough, released the air, and rolled up the rolls.
4
I left it under plastic for 60 minutes. 10-15 minutes before the proofing ended, I preheated the oven (didn't use a thermometer - heated it to full).
- Salt: 8 g
5
I cut the loaves in different ways.
6
Sent to the oven until golden brown. Baked for the first 15 minutes with steam humidity.
