Whole wheat baguette-You Are Foodie

By Duncan
92

Whole wheat baguette

It is not easy to make a first-class staffFrom the selection of flour and yeastAnd the requirements for the oven are quite highIt is estimated that it is difficult for the families of general baking enthusiasts to meet the conditionsThen let's go secondMake a magic staff that is easy to operateActually, it's still really deliciousAnd it's the simplest breadin my opinionDharma sticks are the healthiest breadNo oil, no sugar, full-bodied wheat flavorThe more you chew, the more delicious. That's the essence of breadI added half of the whole wheat flour to my dough todayNo delicate tasteI think the charm of the Dharma stickExcept for low heatThat is, the delicate taste makes people chew and taste slowlyPleasure and happiness brought to peopleA little deliciousLike a state of lifeOnly by tasting carefully can you understand the flavor

Main Ingredients

Auxiliary Ingredients

yeast 3 grams
salt 6 g

1、 Salt and yeast should not be in direct contact, so as not to reduce the activity of yeast. If there is fresh yeast, it will taste better;2、 In order to bake bread with crispy skin, the temperature should be adjusted to 250 ° C, and boiled water should be put below to create a steam environment. If the oven with steam is better, if the maximum temperature is 230 ° C, then set 230 ° C, and the time should be set according to the actual situation;3、 In order to have more air holes in the baguette, do not use too much force when shaping the bread and keep some air in it.Official account: yezidexiaochu

Step 1 . Put milk, salt, whole wheat flour, high gluten flour and yeast into the bucket of the toaster.

Step 2 . Knead to the expansion stage.

Step 3 . Knead it manually again, beat it, and then form a smooth dough, cover it with fresh-keeping film, and ferment it to 2.5 times the original size.

Step 4 . Cut it into four parts with a bread cutter, shape it into long strips, cover it with fresh-keeping film and relax for more than ten minutes.

Step 5 . Roll out the long tongue shape with a rolling pin, and fold both sides towards the middle.

Step 6 . Fold it in half, seal the mouth, twist it into smooth strips, put it into a baking pan, cover it with fresh-keeping film, and ferment it again to 2.5 times the original size. Put oil paper on the baking tray, and sprinkle a little flour on the oil paper to prevent it from getting stained.

Step 7 . Cut a few cuts.

Step 8 . Preheat the oven, put a plate of boiling water on the chassis, adjust it to 250 degrees, and heat it up and down for 15 minutes.

Step 9 . Let it cool after coming out of the furnace.

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