Cooking Steps

1. 

   Step1:350g high gluten flour, 125g low gluten flour and 25g whole wheat flour. Add 330g water and mix into a ball.

2. 

   Step2:Cover the dough with plastic wrap and refrigerate for 30 minutes.

3. 

   Step3:Stir fry 75g of flaxseed slowly over low heat. Add 75g of water while it's hot. Soak well. The flaxseed absorbs water completely.

4. 

   Step4:Take out the dough in the refrigerator and put it into the chef's machine. Add flaxseed, salt, yeast and wheat germ. Knead the dough until it is completely expanded.

5. 

   Step5:The dough pulls out the film.

6. 

   Step6:Roll the dough round. After 30 minutes of relaxation on the wake-up release, turn the dough over for another 30 minutes.

7. 

   Step7:Divide the dough into 3 equal parts. Exhaust. Press it into a circle. Fold it left and right. Wrap it into a cylinder. Relax for 20 minutes.

8. 

   Step8:Take a dough and exhaust it. Rub the dough into long strips.

9. 

   Step9:Put the embryo of baguette on the mould and ferment for 1 hour.

10. 

    Step10:The embryo of baguette is fermented to twice the size.

11. 

    Step11:Cut a knife on a baguette embryo.

12. 

    Step12:Preheat the oven in advance. Heat it up to 220 ° C. heat it down to 190 ° C. put in the embryo of baguette. Bake for 2530 minutes.

13. 

    Step13:Flaxseed staff.

14. 

    Step14:The staff can be sliced and smeared with jam or jam. It can also be eaten by breaking. It has a strong smell of wheat and flaxseed.