John Myers
Porcini Mushroom Baguette
The perfect porcini mushroom baguette recipe with a picture and simple step-by-step instructions.
Ingredients for two pieces
- 650 g Flour type 550
- 320 g Lukewarm water
- 10 g Sugar
- 12 g Salt flavored
- 1 dice Yeast – 42g
- 200 g Porcini mushrooms – mostly stems or just very sturdy hats
- Some rapeseed oil, salt, pepper
- Place the flour on the work surface, dissolve the yeast and sugar in the lukewarm water. Make a well in the flour and pour in the yeast water. Work slowly into the flour, adding the salt. Knead the dough vigorously for at least 10 minutes.
- Cut the mushroom pieces into quite small pieces and fry them in hot fat until golden brown. Then season. Work the mushrooms into the dough, slightly cooled, knead again for approx. 5 minutes. Let the dough rise in a warm, draft-free place for 90 minutes, knead briefly after 20 minutes.
- After the resting phase, pull the dough into a square shape (!!!), do not roll out. Then fold the corners of the dough inwards (see pictures), let the dough rest for 20 minutes and repeat the folding. After a further 20 minutes, divide the dough into two portions and pull them square and to the desired length. Wrap the dough in a roll. Place the two baguettes on a baking mat or baking paper and let rise for another 20 minutes.
- Preheat the oven to 240 ° C.
- Brush the baguettes with water and dust them lightly with flour. Bake for about 20 minutes at 240 ° until crispy.
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