Original flavor method staff-You Are Foodie

By Frederic
74

Original flavor method staff

Baguette is one of the most traditional French bread with rich nutrition. The representative of French bread is "stick bread". Baguette originally meant a strip-shaped gem. The formula of French baguette is very simple. It uses only four basic raw materials: flour, water, salt and yeast. Usually, it does not add sugar, milk powder or oil. Wheat flour is not bleached and does not contain preservatives. In terms of shape and weight, each piece is 76cm long and weighs 250g. It is also stipulated that there must be 7 cracks for oblique cutting. French baguette is to France what rice is to China and macaroni is to Italy. It is simple and elegant. Its making process is the baker's respect and ingenuity for bread. I have been baking for more than a year, but I haven't tried the magic stick; Today is the first challenge. I don't know if it's right. If there's something wrong, please point it out in time so that it can be improved next time~`~

Main Ingredients

strong flour 170 g
Clear water 135 grams
salt 3 grams

Auxiliary Ingredients

1. There is no need to knead the dough to the film state when making the stick, as long as it is smooth2. Whether butter is added to the material depends on whether you like it. Mine doesn't3. The baking temperature and time depend on the temper of the oven. I like crispy, so the baking time is a little longer

Step 1 . Weighing good ingredients

Step 2 . Dissolve the yeast in clear water and let it stand for 5 minutes

Step 3 . Pour low powder and high powder into the basin, and put salt on the top

Step 4 . Pour the yeast water into the flour, stir it while pouring, and stir it into flocs

Step 5 . Knead it into smooth dough and cover it for 30 minutes

Step 6 . Move the dough onto the chopping board, continue to knead it into smooth dough, and cover it for 10 minutes

Step 7 . Divide into three equal parts, rub the cover film round and relax for 10 minutes

Step 8 . Take a small dough and roll it into a long shape

Step 9 . Roll up and close the mouth downward, gently press with both hands and rub it back and forth, and the dough roll becomes longer

Step 10 . Prepare in sequence, place on a baking tray and send to a warm place for fermentation

Step 11 . Take it out when it is twice as big, make a few small cuts with a knife, and then screen a little high powder

Step 12 . Send and place the preheated middle layer of the oven: 190 degrees, up and down the fire

Step 13 . Bake for 15-20 minutes

Step 14 . Take out the baking tray and move it to the baking net to cool

Step 15 . It's crisp outside and soft, fragrant and delicious inside

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