French baguette-You Are Foodie

By Pearl
33

French baguette

Europeans prefer coarse cereals such as bread and Baguette as their staple food. They have relatively low calories and are healthy and beautiful.Baguette (baguette in French) is one of the most traditional French bread. It is rich in nutrition and is called the king of bread by the French. The representative of French bread is "stick bread". Baguette originally meant a strip-shaped gem. 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.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. The French have a special love for the sticks. The government even has a number of laws on the sticks. They not only strictly stipulate the raw materials and the minimum selling price of the sticks, but also stipulate the shape of the sticks. For example, each stick is 76cm long, weighs 250g, and has a diameter of not less than 7cm. Only singular cuts can be made on the sticks. It is characterized by crispy skin, soft and slightly tough heart. The more you chew, the more fragrant, full of rich wheat flavor.Of the 350 tons of bread consumed in France every year, 65% are French sticks. Christian, a famous French Baker, said: "the baguette is a legend, and the legend will not disappear." If you go to Paris, the list of things to do includes walking on the road with a few Dharma sticks. It will be more wonderful if the autumn wind skips at the right time. Do you still remember that Leslie Cheung always likes to eat while walking with a bag of Dharma sticks?Xiaobian has always liked the baguette. He liked to buy it in the supermarket since he had Carrefour n years ago. His colleagues also laughed at the name of the baguette. Now Xiaobian can finally cook in the home oven by himself. When he wants to eat, he can bake some of them. When he is hungry, he can chew some to fight hunger. He can make an open sandwich for breakfast or garlic bread as afternoon tea with a cup of black coffee, which is very enjoyable.

Main Ingredients

1． Please adjust the temperature and baking time according to your own oven2． The fermentation time will vary according to the season. Learn to judge the fermentation state of dough rather than just based on the time. Many factors will affect the fermentation of dough3． The water absorption of flour is different, and the liquid can not be added completely, which can be adjusted according to the situation of dough4． This is the amount to make 2 magic staffs, which can be adjusted according to your own situation

Step 1 . Mix all the ingredients and put them into a toaster to knead them into a ball (you can knead them by hand without a toaster. This is simple and labor-saving, unlike other breads, which have to be filmed).

Step 2 . Put it in a container (I put it in a non stick baking tray), cover it with a lid or a wet cloth, and ferment at room temperature (it can also be fermented in an oven) (about 1 hour in summer). It should be folded three times, up, down, left and right. Fold at 15, 30 and 45 minutes respectively.

Step 3 . Divide the dough into two equal parts for the first shaping, and make it into a cylindrical shape. Pay attention to that the dough must not be kneaded, but the skin should be tight, and the shape should be uniform. Relax for 25 to 30 minutes.

Step 4 . Shaping into a magic stick: press the bubbles out of the dough and press it into a rectangle, with the long side at the top and bottom and the short side at the left and right. Fold the top to the middle, fold the bottom to the middle, then fold it up and down in half, pinch the seal tightly, and twist it into a 30cm long magic stick. Pay attention to make the skin of the stick tight, and do not press off the internal bubbles,

Step 5 . Put the magic stick on the folded canvas for final fermentation, and ferment at room temperature until your fingers press it down and slowly bounce back a part. If you press it down and rebound quickly, it means it hasn't been made well. If it doesn't rebound, it means it has been made. In the end, you can't make too much fermentation. It's good to score six or seven points.

Step 6 . Preheat the oven to the maximum temperature that the oven can reach, and put a baking pan and stones in the lower layer to generate steam (if there is no one, just put another baking pan in the lower layer, and put some water in the baking pan). Put rye flour on the dough screen, cut the bag with the blade side into the cutting edge, and cut five 15 ° diagonal lines on the surface. The tip of the second slash should enter 1/4 of the first slash. Carefully move the baguette from the canvas to the baking pan and send it to the oven. Pour a glass of water over the baking stone and quickly close the door (use the steam method of draining the baking pan, ignoring this step). After baking for 10 minutes, remove the baking pan that generates steam, otherwise the skin of the baguette is not fragile and it is not easy to bake and color. Bake at 230 ℃ for 15 minutes. (the temperature and time are for reference only, because the temperature of each oven is different).

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!