Baguettes

I was itching to try making bread at home... didn't turn out that bad at all.... At the end of the day m kinda proud! :D

It is a long process and needs some patience- recipe is fairly simple.
I'll say m not perfect at the moment and this was just my first attempt... hopefully I will master it soon!
All my learning has been through the web- thank you to the people who took out time to make a video- my Google's favorite keywords are always- "how to make ______ @ home"

So after a lot of nervousness and killing my yeast twice :'( I finally got my way round to making bread!

Here's what you need:

1 cup- luke warm water
1 tsp- yeast
1 tsp- sugar
1 tsp- salt
1 tbsp- oil
approx 3 cups of wheat flour (amount of flour depends on the temperature of surroundings- one needs to keep adding till the right consistency is reached)

For Egg Wash replacer:

1 tsp- sugar
1 tsp- milk
1 tsp- oil
Beat well to form a sticky liquid

•  In a deep bottomed mixing bowl put 1 cup luke warm water and mix sugar. Sprinkle 1 tsp of yeast- DO NOT MIX, cover the container with a dish towel. *** Make sure the water is neither too hot- it will kill the yeast or too cold- it will deactivate it. Yeast rises best at 70-80 degrees Celsius.
• Set it aside for 5-7 mins. You will notice bubbles in the mixture, to this add half cup flour and whisk well.
• Add 1 tsp salt and 1 tbsp oil and another half cup flour and mix well.
• Keep adding half cups of flour until the dough is not sticky and resembles a roti dough. Work the dough until the surface is even.
• Take a greased bowl and put the dough making sure the excess oil is evenly spread on dough. Cover the container with a dish towel and let it rest for 40 minutes.
• After this the dough should have risen, punch the dough a couple of times and cover it again with a dish towel and let it rest for 40 minutes.
• Once done, work the batter for a few seconds to take out the excess air, section it to three pieces.
• Roll and elongate each piece, make sure the top is stretched smooth and excess is scrunched at the bottom.
• Line the baking tray with butter paper and place each baguette. Give some space for it to rise.
• With a knife, trace stripes on top.
• Using a greasing brush or fingers lavishly bathe the baguettes with egg wash replacer- this will help give a beautiful golden colour as sugar caramelizes.
• Pre-heat oven at 190 degrees Celsius, bake the bread for 40 minutes on the middle shelf.
• Let the bread cool and rest, put in a plastic wrap in the fridge for later use.

So I hope my version turns out well for other too.

I will post more once I get around and master the recipe!

...till the... Foodie Out!