Homemade garlic baguettes for reheating
Michał GotujeHomemade garlic baguettes you make once, freeze, and bake whenever you feel like it.
Ingredients
Baguette dough
- type 650 wheat flour500 g
- lukewarm water300 ml
- fresh yeast (or 3 g dry yeast)10 g
- salt10 g
- honey or sugar1 łyżeczka
- olive oil20 ml
Garlic butter
- soft butter120 g
- garlic (pressed through a garlic press or grated)5 ząbków
- parsley (frozen herbs also work)1 mały pęczek
- 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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