Soy Sauce Baguette (Kneaded with a Spatula)
Chibato's Miso Baguettewas really delicious. She used miso instead of salt...so I wondered, what about using soy sauce instead of salt? So I tried it out, and the result was an aromatic French baguette with the subtle fragrance of soy sauce.
After making several baguettes and testing out various things, I found out that it's best to heat the soy sauce and water as in step 1 to prevent the dough from getting too loose; it makes the dough much easier to handle. Since the dough contains soy sauce and sugar, it turns brown quite fast. So I divided it into two portions and made 2 thin baguettes, but you could make one big baguette instead. Recipe by Youtank
Soy Sauce Baguette (Kneaded with a Spatula)
Chibato's Miso Baguettewas really delicious. She used miso instead of salt...so I wondered, what about using soy sauce instead of salt? So I tried it out, and the result was an aromatic French baguette with the subtle fragrance of soy sauce.
After making several baguettes and testing out various things, I found out that it's best to heat the soy sauce and water as in step 1 to prevent the dough from getting too loose; it makes the dough much easier to handle. Since the dough contains soy sauce and sugar, it turns brown quite fast. So I divided it into two portions and made 2 thin baguettes, but you could make one big baguette instead. Recipe by Youtank
Cooking Instructions
- 1
Put the A. soy sauce and water in a small pan, and heat until it almost boils. Leave it to cool down. Once it cools, weigh it again and make sure the total weighs 150 g. If there is less, add some water.
- 2
Put the flours in a bowl.
- 3
Add the malt syrup (if you have it) in the 150 g of cooled liquid from step 1 and dissolve. Add the liquids to the step 2 bowl with the flours all at once.
- 4
Fold and knead the mixture with a spatula using a cut-and-fold motion until it forms one mass.
- 5
Cover with plastic wrap so that the dough doesn't dry out, and rest for 10 to 15 minutes.
- 6
Knead again, scooping the dough up from the bottom (as if to punch down the dough) for 15 minutes.
- 7
This time, put the dough in a clean oiled bowl. Cover the bowl with plastic wrap.
- 8
Leave to rise until doubled in bulk. (The photo shows the dough after it's risen.)
- 9
Take the dough out onto a floured work surface, divide into 2, and punch down lightly to deflate. Round off each piece into a ball, place seam side down and leave to rest for 15 minutes or so.
- 10
Roll out each piece of dough thinly into a long stick shape.
- 11
I'm not good at transferring the dough later after it's risen, so I just put it on kitchen parchment paper at this point.
- 12
Put the dough on a long thin piece of kitchen parchment paper, and clip the edges together above the dough as shown here to stop the dough from spreading out! Leave the dough for its 2nd rising.
- 13
Start preheating the oven to 250°C, including the baking tray, so that's it's heated up when the dough has finished rising.
- 14
When the oven has reached temperature and the dough has risen, dust the surface of the dough with flour using a tea strainer. Slash the tops of the rolls, and drizzle some olive oil into the slashed parts. Mist the dough, lower the oven temperature to 210°C and bake for 25 minutes.
- 15
Please adjust the baking time and temperature depending on your oven. Incidentally the photo here shows 4 baguettes, or double the amount of the recipe, being baked.
- 16
The soy sauce is so aromatic, and the crust is so crispy - these baguettes are delicious.
- 17
The soy sauce and sugar make them so nicely browned too.
- 18
The crumb has some nice air bubbles too.
- 19
From here on I'll explain the baking method I came up with after a lot of trial and error. Attention! This is all done in my oven. I have a steam oven made by Hitachi by the way.
- 20
Put oven trays on the top and bottom racks upside down, preheat the oven at the maximum temperature of 250°C. Place the kitchen parchment paper with the formed dough on it in between the baking trays (be sure not to burn yourself!)
- 21
Don't switch the steam function of the oven on right away. Wait for 1-2 minutes then switch it on. Steam for 3 minutes then switch off. After 15 minutes take out the top baking tray and continue baking.
- 22
My oven only maintains the maximum 250°C temperature for 5 minutes, plus it doesn't reheat properly. So I warm it up twice.
- 23
If you protect the bread surface inside the small oven with the baking trays on the top and bottom before the slashed parts can open up properly, they will open up very nicely and form beautifully sharp, crispy edges.
- 24
With this method, this type of bread with a hard crust and sharp slashed edges bakes up very nicely. I don't know if it works in other oven. Please be careful not to burn yourself. I don't take any responsibility if this method somehow breaks your oven.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Black Baguette (Homemade Sourdough Starter Version) Black Baguette (Homemade Sourdough Starter Version)
I love black baguettes. They taste so good made with natural leaven.I also have a yeast version of black baguettes as well. See. Recipe by Panko625
-
Mini Baguettes with Parsley and Lemon Using a Bread Maker Mini Baguettes with Parsley and Lemon Using a Bread Maker
I love "lys d'or" flour, so I want to eat bread even in the hot summer!!!!! I mixed leftover parsley and lemon, and it turned out even more delicious than I had imagined.Adjust the amount of parsley and lemon to your liking. Adjust the resting time and cooking temperature as necessary.If you don't have lys d'or flour, then use 190 g of all purpose flour and 60 g of cake flour. For 4 baguettes. Recipe by Gomeko -
French Baguettes Made with Rice Flour French Baguettes Made with Rice Flour
I wondered how French baguette would turn out if I added some rice flour.Be sure not to let the dough dry out.I make slits on the bread when the oven is 20℃ below its required temperature. Recipe by Hirobo -
French Chocolate Baguette French Chocolate Baguette
There ‘s nothing like a fresh, just out of the oven, crispy on the outside and soft and chewy on the inside homemade baguette!
-
Easy Small Sized Soft Baguettes＊Using a Bread Maker Easy Small Sized Soft Baguettes＊Using a Bread Maker
My husband loves French-style sandwiches, so I made these soft baguettes for him.It was easy to make since I used a bread maker.You can form the dough into a ball shape, too. For 4. Recipe by *Anna* -
Easy Homemade Baguettes Easy Homemade Baguettes
I really like baguettes and wanted to make it nice and easy. After many trials, I was finally able to make my ideal baguette.It's easy because there's no need to knead the dough. You'll be able to eat them in just 1 hour if you follow the steps correctly. Please adjust the baking time to your oven. Score the dough vertically rather than diagonally - do it in one stroke. It doesn't require any oil, but if you put some butter or oil on the slit, it will open up easier. Recipe by mini -
Baguette-Style "French Sticks" Baguette-Style "French Sticks"
I wanted to make a smaller version of baguettes so I could enjoy their texture in a smaller size.Make them as thin and long as you can. For 6 sticks. Recipe by Tsukakei -
Fromage Baguette with Homemade Natural Leaven Fromage Baguette with Homemade Natural Leaven
I came up with this as a snack for my cheese-loving daughter and my wine-loving husband.This bread burns easily, so adjust the baking time to suit your oven. Recipe by *sarasa* -
Scored Baguettes Scored Baguettes
I tried many times to get to this perfect baguette.You will be able to bake a professional style baguette at home by artificially creating the perfect crust. I also uploaded a video showing this recipe on youtube:http://www.youtube.com/watch?v=TAIKCmzq6HU Recipe by Ponnosuke -
Caramel Chocolate Baguette Caramel Chocolate Baguette
I don't like caramel chocolate breads, but this caramel chocolate baguette was very popular, so I wanted to note it down.Adjust the amount of water depending on a condition of the flour or yeast starter you use.You can adjust the amount of the filling to your liking, as long as you can roll into the dough.Adjust the baking time depending on your oven. Recipe by geosmin -
Mocha Baguette with Homemade Bread Starter Mocha Baguette with Homemade Bread Starter
When I made a mocha-flavored version of my usual baguettes, they turned out great.Since the rising time depends on the climate, do a 'finger check' to see if the dough has risen enough. (To do the finger check: dip your finger in flour, press down into the center of the dough; it's ready if it leaves a mark. If the dough springs back, it's not finished rising. If the dough shrinks, it has risen too much.) Recipe by Miyanbo -
French Baguette Platter French Baguette Platter
Placing a cup of water in a cake tin helps the Baguette to form soft chewy middle and brown crispy top. After baking, tap the Baguette to hear the hollowness of a Perfect French Baguette. Toppings can be changed according to an individual taste. A hot cuppa coffee with Baguette too is my choice.#breads#goldenapron#Post13
More Recipes
- Rice Bowl with Chicken Breast and Bell Peppers Stir-Fried in Oyster Sauce
- Roast Chicken Legs
- Simple Crunchy Pocky in a Bag
- Chicken Tenders Garlic & Soy Sauce Fry
- Very Easy Japanese Leek and Chicken Tenderloin Spring Rolls
- Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs
- Cheesy Chicken Meatballs in a Western-Style Hot Pot
- Cute Braided Bread Rolls
- Fluffy, Chewy, and Soft: My Best Pizza Dough
- Basic Bread Dough (with bread making tips, including hand-kneading instructions)
Comments