{"id":168776,"title":"Baghet\u0103 f\u0103r\u0103 gluten, f\u0103r\u0103 fr\u0103m\u00e2ntare","modified":"2026-08-28T15:38:52+02:00","plain":"Vrei o baghet\u0103 f\u0103r\u0103 gluten crocant\u0103, f\u0103r\u0103 s\u0103-\u021bi petreci toat\u0103 diminea\u021ba \u00een buc\u0103t\u0103rie? Aceast\u0103 re\u021bet\u0103 se prepar\u0103 direct \u00een bol, f\u0103r\u0103 fr\u0103m\u00e2ntare, apoi aluatul se modeleaz\u0103 rapid \u00een batoane \u00eenainte de a fi dat la cuptorul bine \u00eencins. Coaja devine frumos aurie \u0219i crocant\u0103, iar miezul r\u0103m\u00e2ne aerat \u0219i moale, perfect pentru un sandvi\u0219 gustos sau o tartin\u0103 delicioas\u0103. Folosind un mix de f\u0103in\u0103 f\u0103r\u0103 gluten pentru p\u00e2ine din comer\u021b, ob\u021bii de fiecare dat\u0103 rezultate excelente, f\u0103r\u0103 b\u0103t\u0103i de cap. Aceast\u0103 re\u021bet\u0103 completeaz\u0103 minunat colec\u021bia mea de p\u00e2ini f\u0103r\u0103 gluten.\n\n\n\nVrei aceea\u0219i crust\u0103 f\u0103r\u0103 modelare? \u00cencearc\u0103 p\u00e2inea f\u0103r\u0103 gluten la cocotte.\n\n\n\nCe este bagheta f\u0103r\u0103 gluten f\u0103r\u0103 fr\u0103m\u00e2ntare?\n\n\n\nEste o baghet\u0103 preparat\u0103 dintr-un mix de f\u0103in\u0103 f\u0103r\u0103 gluten pentru p\u00e2ine, dospit\u0103 cu drojdie uscat\u0103 instant \u0219i modelat\u0103 \u00een trei p\u00e2ini alungite. Deoarece nu exist\u0103 o re\u021bea de gluten ce trebuie dezvoltat\u0103, aluatul nu necesit\u0103 fr\u0103m\u00e2ntare, ceea ce scurteaz\u0103 considerabil timpul de lucru.\n\n\n\nAceast\u0103 versiune mizeaz\u0103 pe o metod\u0103 simpl\u0103 \u0219i sigur\u0103: se amestec\u0103 ingredientele, se las\u0103 la dospit, se modeleaz\u0103, se mai las\u0103 pu\u021bin la crescut, apoi se coace cu abur pentru a ajuta formarea unei cruste crocante. Buc\u0103tarul Rommel Reyes precizeaz\u0103 c\u0103 nu caut\u0103 o modelare \u201ede brutar profesionist\u201d: ideea este ca re\u021beta s\u0103 r\u0103m\u00e2n\u0103 la \u00eendem\u00e2na oricui, indiferent de experien\u021ba \u00een buc\u0103t\u0103rie.\n\n\n\nIngredientele principale\n\n\n\nBaza este o f\u0103in\u0103 pentru p\u00e2ine f\u0103r\u0103 gluten din comer\u021b. Re\u021beta folose\u0219te mixul pentru p\u00e2ine f\u0103r\u0103 gluten Sch\u00e4r, iar Rommel men\u021bioneaz\u0103 c\u0103 func\u021bioneaz\u0103 la fel de bine \u0219i cu f\u0103ina f\u0103r\u0103 gluten Caputo sau mixul King Arthur. Aceast\u0103 alegere simplific\u0103 mult procesul, previne e\u0219ecurile \u0219i garanteaz\u0103 rezultate constante de fiecare dat\u0103.\n\n\n\nApa leag\u0103 ingredientele \u0219i este esen\u021bial\u0103 pentru hidratarea aluatului. Pentru un plus de gust \u0219i rotunjime, po\u021bi \u00eenlocui jum\u0103tate din cantitatea de ap\u0103 cu b\u0103utur\u0103 vegetal\u0103 de ov\u0103z sau de orez.\n\n\n\nDrojdia uscat\u0103 instant este ideal\u0103, fiind mult mai comod\u0103 \u0219i rapid\u0103 dec\u00e2t drojdia proasp\u0103t\u0103. O\u021betul aduce aciditatea necesar\u0103 pentru a activa drojdia \u0219i a conferi o structur\u0103 mai bun\u0103 aluatului. Uleiul adaug\u0103 fr\u0103gezime: alege ulei de m\u0103sline dac\u0103 dore\u0219ti o arom\u0103 subtil\u0103, pl\u0103cut\u0103, sau un ulei vegetal simplu dac\u0103 preferi un gust neutru.\n\n\n\nSarea \u0219i zah\u0103rul sunt folosite \u00een cantit\u0103\u021bi mici, dar joac\u0103 un rol crucial: f\u0103r\u0103 ele, bagheta ar fi complet fad\u0103.\n\n\n\nPentru sandvi\u0219uri delicioase, aceste chifle f\u0103r\u0103 gluten cu coaj\u0103 de portocal\u0103 sunt alegerea ideal\u0103.\n\n\n\nRepere tehnice \u0219i secrete pentru reu\u0219it\u0103\n\n\n\nAmestecarea: porne\u0219te de la o baz\u0103 omogen\u0103\n\n\n\n\u00cencepe prin a amesteca bine ingredientele uscate \u2013 f\u0103ina f\u0103r\u0103 gluten, zah\u0103rul \u0219i sarea \u2013 \u00eentr-un bol \u00eenc\u0103p\u0103tor. Separat, dizolv\u0103 drojdia \u00een apa c\u0103ldu\u021b\u0103, amestec\u00e2nd p\u00e2n\u0103 la dizolvarea complet\u0103, pentru a preveni formarea de cocoloa\u0219e de drojdie.\n\n\n\nF\u0103 o ad\u00e2ncitur\u0103 \u00een mijlocul ingredientelor uscate \u0219i toarn\u0103 amestecul de ap\u0103 \u0219i drojdie. Amestec\u0103 bine cu o spatul\u0103 (sau o lingur\u0103 de lemn), ori fr\u0103m\u00e2nt\u0103 u\u0219or cu m\u00e2inile unse cu pu\u021bin ulei, pentru a evita lipirea aluatului. Imediat ce compozi\u021bia \u00eencepe s\u0103 se lege, adaug\u0103 o\u021betul \u0219i uleiul, apoi continu\u0103 p\u00e2n\u0103 c\u00e2nd ob\u021bii un aluat uniform \u0219i fin.\n\n\n\nDospirea: dou\u0103 etape scurte, la ad\u0103post\n\n\n\nPrima dospire dureaz\u0103 30 de minute \u00eentr-un bol uns cu pu\u021bin ulei, acoperit cu folie alimentar\u0103 sau cu un prosop curat \u0219i umed. Apoi, pe suprafa\u021ba de lucru u\u0219or pres\u0103rat\u0103 cu f\u0103in\u0103, degazeaz\u0103 aluatul pres\u00e2nd u\u0219or cu m\u00e2inile umezite: sco\u021bi aerul f\u0103r\u0103 a rupe textura aluatului.\n\n\n\n\u00cemparte aluatul \u00een trei buc\u0103\u021bi egale, de aproximativ 310 g fiecare, apoi ruleaz\u0103-le \u00een form\u0103 de batoane. \u00cencearc\u0103 s\u0103 p\u0103strezi o grosime uniform\u0103 pe toat\u0103 lungimea, pentru a asigura o coacere perfect omogen\u0103.\n\n\n\nModelarea: lungime potrivit\u0103, capete sub\u021biate \u0219i m\u00e2ini umezite\n\n\n\nPentru a alungi aluatul, a\u0219az\u0103 ambele palme pe mijlocul batonului \u0219i ruleaz\u0103 u\u0219or spre exterior, egaliz\u00e2nd grosimea pe toat\u0103 lungimea. Urm\u0103re\u0219te o lungime de aproximativ 30 cm. La final, sub\u021biaz\u0103 u\u0219or ambele capete pentru a ob\u021bine aspectul clasic de baghet\u0103 fran\u021buzeasc\u0103.\n\n\n\nP\u0103streaz\u0103-\u021bi m\u00e2inile mereu umezite \u00een timpul model\u0103rii \u2013 astfel aluatul nu se va lipi deloc. Pe blatul de lucru presar\u0103 doar un strat extrem de fin de f\u0103in\u0103, strictul necesar pentru a \u00eempiedica lipirea.\n\n\n\nA doua dospire \u0219i a\u0219ezarea \u00een tav\u0103: spa\u021biul este esen\u021bial\n\n\n\nA\u0219az\u0103 baghetele pe o tav\u0103 special\u0103 ondulat\u0103 pentru baghete, pres\u0103rat\u0103 cu pu\u021bin\u0103 f\u0103in\u0103 f\u0103r\u0103 gluten. Dac\u0103 folose\u0219ti o tav\u0103 clasic\u0103 tapetat\u0103 cu h\u00e2rtie de copt, las\u0103 suficient spa\u021biu \u00eentre ele, deoarece se vor l\u0103\u021bi \u00een timpul dospirii \u0219i la copt.\n\n\n\nA doua dospire: las\u0103-le 20 de minute \u00een tav\u0103, acoperite lejer cu un prosop umed. \u00cen acest timp, pre\u00eenc\u0103lze\u0219te bine cuptorul.\n\n\n\nCoacerea: cuptor foarte fierbinte, abur \u0219i crest\u0103turi precise\n\n\n\nCuptorul trebuie s\u0103 fie bine pre\u00eenc\u0103lzit la 200\u00b0C. Pentru a crea abur, a\u0219az\u0103 pe fundul cuptorului un vas termorezistent cu aproximativ 150 ml de ap\u0103 clocotit\u0103. Umiditatea este secretul unei cruste crocante \u0219i rumenite.\n\n\n\nChiar \u00eenainte de a le introduce \u00een cuptor, pudreaz\u0103 foarte fin suprafa\u021ba baghetelor cu pu\u021bin\u0103 f\u0103in\u0103, apoi cresteaz\u0103-le oblic cu o lam\u0103 de brutar sau un cu\u021bit bine ascu\u021bit. T\u0103ieturile trebuie s\u0103 fie superficiale: ele ajut\u0103 bagheta s\u0103 se deschid\u0103 frumos \u00een timpul coacerii \u0219i \u00eei ofer\u0103 aspectul artizanal specific.\n\n\n\nCoace baghetele timp de 35-40 de minute, p\u00e2n\u0103 c\u00e2nd cap\u0103t\u0103 o nuan\u021b\u0103 superb\u0103, aurie. La scoaterea din cuptor, transfer\u0103-le imediat pe un gr\u0103tar \u0219i las\u0103-le s\u0103 se r\u0103ceasc\u0103 la temperatura camerei \u00eenainte de feliere; dac\u0103 le tai fierbin\u021bi, miezul va r\u0103m\u00e2ne umed \u0219i se va turti.\n\n\n\nIar pentru un desert des\u0103v\u00e2r\u0219it, \u00eencearc\u0103 acest flan f\u0103r\u0103 gluten cu citrice.\n\n\n\nDescoper\u0103 \u0219i alte re\u021bete vegane f\u0103r\u0103 gluten pline de inspira\u021bie.\n\n\n\nRe\u021bet\u0103 creat\u0103 de buc\u0103tarul Rommel Reyes. Descoper\u0103 crea\u021biile sale pe Instagram, \u00een newsletterul s\u0103u de pe Substack \u0219i pe canalul s\u0103u de YouTube.\n\n\n\n\n\n\tBaghet\u0103 f\u0103r\u0103 gluten f\u0103r\u0103 fr\u0103m\u00e2ntare\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g f\u0103in\u0103 pentru p\u00e2ine f\u0103r\u0103 gluten (Sch\u00e4r sau f\u0103in\u0103 Caputo f\u0103r\u0103 gluten)11 g drojdie uscat\u0103 activ\u0103 (de preferat Saf-instant)400 g ap\u0103 c\u0103ldu\u021b\u01038 g sare fin\u01035 g zah\u0103r10 g o\u021bet de mere sau o\u021bet alb40 g ulei de m\u0103sline150 ml ap\u0103 clocotit\u0103 (pentru a crea abur \u00een cuptor)f\u0103in\u0103 f\u0103r\u0103 gluten suplimentar\u0103 (pentru pres\u0103rat pe suprafa\u021ba de lucru, pe tav\u0103 \u0219i peste baghete \u00eenainte de coacere)\t\n\t\n\t\tInstruc\u021biuniPune f\u0103ina f\u0103r\u0103 gluten, zah\u0103rul \u0219i sarea \u00eentr-un bol \u00eenc\u0103p\u0103tor.Amestec\u0103 bine ingredientele uscate pentru a le distribui uniform.\u00centr-un bol mic, combin\u0103 drojdia uscat\u0103 cu apa c\u0103ldu\u021b\u0103.Amestec\u0103 bine cu o furculi\u021b\u0103 sau un tel mic p\u00e2n\u0103 c\u00e2nd drojdia este complet dizolvat\u0103.F\u0103 o ad\u00e2ncitur\u0103 \u00een mijlocul ingredientelor uscate \u0219i toarn\u0103 amestecul de drojdie dizolvat\u0103.\u00cencepe s\u0103 amesteci compozi\u021bia folosind o spatul\u0103 sau m\u00e2inile unse cu pu\u021bin ulei.Adaug\u0103 o\u021betul \u0219i uleiul de m\u0103sline peste aluat.\u00cencorporeaz\u0103 bine toate ingredientele p\u00e2n\u0103 c\u00e2nd ob\u021bii un aluat omogen \u0219i lipicios.Las\u0103 aluatul la dospit timp de 30 de minute \u00eentr-un bol uns cu ulei, acoperit cu folie alimentar\u0103 sau cu un prosop curat \u0219i umed.R\u0103stoarn\u0103 aluatul pe blatul de lucru u\u0219or pres\u0103rat cu f\u0103in\u0103 f\u0103r\u0103 gluten \u0219i degazeaz\u0103-l delicat cu m\u00e2inile umezite.\u00cemparte aluatul \u00een trei por\u021bii egale (aproximativ 310 g fiecare).Modeleaz\u0103 fiecare por\u021bie sub forma unui rulou alungit, av\u00e2nd grij\u0103 s\u0103 p\u0103strezi o grosime uniform\u0103.Ruleaz\u0103 u\u0219or fiecare bucat\u0103 dinspre centru spre exterior, p\u00e2n\u0103 ajunge la o lungime de aproximativ 30 cm.Sub\u021biaz\u0103 u\u0219or capetele pentru a-i da forma clasic\u0103 de baghet\u0103 fran\u021buzeasc\u0103.Lucreaz\u0103 pe tot parcursul cu m\u00e2inile u\u0219or umezite pentru a \u00eempiedica aluatul s\u0103 se lipeasc\u0103.A\u0219az\u0103 baghetele modelate pe o tav\u0103 special\u0103 pentru baghete, tapetat\u0103 cu pu\u021bin\u0103 f\u0103in\u0103 f\u0103r\u0103 gluten.Acoper\u0103 tava cu un prosop umed \u0219i las\u0103 baghetele la dospit \u00eenc\u0103 20 de minute.\u00centre timp, pre\u00eenc\u0103lze\u0219te cuptorul la 200\u00b0C.A\u0219az\u0103 un vas termorezistent cu aproximativ 150 ml de ap\u0103 clocotit\u0103 pe fundul cuptorului pentru a crea abur.Presar\u0103 un strat fin de f\u0103in\u0103 f\u0103r\u0103 gluten peste baghetele dospite.Cresteaz\u0103 aluatul pe diagonal\u0103 \u00een c\u00e2teva locuri, folosind o lam\u0103 de brutar sau un cu\u021bit foarte bine ascu\u021bit.Coace baghetele timp de 35\u201340 de minute, p\u00e2n\u0103 c\u00e2nd devin frumos rumenite \u0219i crocante.Scoate baghetele pe un gr\u0103tar \u0219i las\u0103-le s\u0103 se r\u0103ceasc\u0103 complet la temperatura camerei \u00eenainte de a le felia.\t\n\t\n\t\tRe\u021bet\u0103 c\u00e2nt\u0103rit\u0103 cu precizie \u00een grame (sistem metric). Pentru cele mai bune rezultate, folose\u0219te ap\u0103 doar c\u0103ldu\u021b\u0103 (nu fierbinte) pentru a nu distruge drojdia \u0219i las\u0103 baghetele s\u0103 se r\u0103ceasc\u0103 complet pe un gr\u0103tar \u00eenainte de servire sau feliere.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=168776"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/168776\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/163780"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=168776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=168776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=168776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}