Aromate si crocante, aceste baghete vor depasi cu siguranta orice asteptare. Un aluat de paine simplu de executat, pe care il aromatizam cu cimbru. Lasati putin la racit, rupeti bucati mari pe care le ungeti cu putin unt si veti avea o gustare sau un mic dejun de mare exceptie.

INGREDIENTE / INGREDIENTS

(pentru 3 baghete / for 3 baguettes)

• 500 grame faina tip 650 / 500 grams flour type 650
• 320 ml apa calda / 320 ml warm water
• 7 grame drojdie / 7 grams dry yeast
• 1 lingurita miere / 1 teaspoon honey
• 1 lingurita sare / 1 teaspoon salt
• 1 lingurita cimbru / 1 teaspoon thyme
• 2 linguri de ulei de masline / 2 tablespoons olive oil
• 1 lingura de gris / 1 tablespoon semolina

Punem faina intr-un bol. Adaugam drojdia, mierea si jumatate din cantitatea de apa. Lasam la odihnit timp de 15 minute, apoi incepem sa framantam adaugand restul de apa, sarea si cimbrul. Mixam timp de 10 minute, adaugam uleiul de masline si mai framantam 5 minute. Lasam aluatul la dospit 2 ore.

Rasturnam aluatul pe blatul presarat cu faina si il impartim in 3 parti egale. Le modelam sub forma de dreptunghi, rulam si inchidem marginile. Presaram baghetele cu gris si le asezam in tava. Le lasam la dospit o ora, apoi le crestam cu o lama si le presaram cu cimbru. Le coacem la 240 grade Celsius timp de 30 de minute.

Indicatii video disponibile mai jos:

Servim baghetele cu multa pofta!

English version

Thyme Baguettes

Put flour in a bowl. Add the yeast, honey and half the amount of water. Let it rest for 15 minutes, then start kneading by adding the rest of the water, salt and thyme. Mix for 10 minutes, add the olive oil and knead for another 5 minutes. Leave the dough to rise for 2 hours.

Pour the dough on the floured table and divide it into 3 equal parts. Shape them into a rectangle and roll. Sprinkle the baguettes with semolina and place them in the pan. Leave them to rise for an hour, then cut them with a blade and sprinkle them with thyme. Bake at 240 degrees Celsius for 30 minutes. You cand find above video instructions.

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