Homemade garlic baguettes for reheating
Homemade garlic baguettes you make once, freeze, and bake whenever you feel like it.
Prep time
30 min
Cook time
27 min
Waiting time
1 godz. 40 min
Total
2 godz. 37 min
Servings
3
Difficulty
Łatwy
Ingredients
Baguette dough
- 500 gtype 650 wheat flour
- 300 mllukewarm water
- 10 gfresh yeast (or 3 g dry yeast)
- 10 gsalt
- 1 łyżeczkahoney or sugar
- 20 mlolive oil
Garlic butter
- 120 gsoft butter
- 5 ząbkówgarlic (pressed through a garlic press or grated)
- 1 mały pęczekparsley (frozen herbs also work)
- salt (to taste)
Instructions
- 1
Pour the lukewarm water into a bowl, add the yeast and honey or sugar. Stir until the yeast is evenly distributed.
- 2
Add the type 650 wheat flour and salt. Mix the ingredients until they start to come together.
- 3
Add the olive oil and knead the dough for about 3 minutes, until smooth and elastic.
- 4
Divide the dough into 3 pieces of about 270 g each. Shape each piece into a ball, cover, and let rest for about 60 minutes at room temperature.
- 5
Stretch each ball out on a lightly floured surface, then roll it up tightly into a baguette shape. Pinch the seam well on the underside.
- 6
Place the baguettes on a baking sheet, cover with a dry kitchen towel, and let rise for another 60 minutes.
- 7
Meanwhile, prepare the garlic butter. Mix the soft butter with the garlic, chopped parsley and salt to taste.
- 8
Lightly score the risen baguettes lengthwise, or leave them unscored if you'd rather cut the slits later for the garlic butter.
- 9
Bake the baguettes at 230°C, top-bottom heat, with steam, for about 12 minutes. They should only be lightly baked and pale golden, since they'll be baked again later.
- 10
After this partial bake, let the baguettes cool completely.
- 11
Once cooled, score the baguettes diagonally about every 2 cm, without cutting all the way through.
- 12
Spread a portion of garlic butter into each slit.
- 13
Pack the prepared baguettes into bags or vacuum-seal them, and freeze.
- 14
When you're ready to eat them, bake the baguettes straight from the freezer at 230°C, top-bottom heat, for about 12-15 minutes, until golden, crispy and hot in the middle.
Tip
It's best not to bake the baguettes too fully before freezing. They should only be lightly baked, so after the second bake they turn out crispy outside and soft inside.
Common mistake
The most common mistake is fully baking the baguettes before freezing. After the second bake they can then turn out too dry and hard.
Serving suggestion
Serve as a side to soup, salad, pasta, grilled food, or as a quick warm snack.
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