Baguette

high gluten flour in French bag:520g low sugar yeast:0.5g salt:9.2g water:390ml hand powder:a few https://cp1.douguo.com/upload/caiku/1/0/a/yuan_1068d6623a75aef15b2fcac17295df1a.jpeg

Baguette

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Baguette

Baguette. You haven't tried this baguette before. When you try this baguette for the first time, you will feel that it's not easy to master. It seems that it's not easy to control. Let's start with this recipe. Let's finish a stick bread together. Goal - beautiful cut mouth, airy and light stick bread. I've made a lot of air holes. This recipe can be used for 4 sticks

Cooking Steps

  1. Step1:Fresh baguett

  2. Step2:Prepare ingredients. Mix high gluten flour with yeast and mix well.

  3. Step3:Add water and mix with a scraper to make dough. Cover with plastic wrap and let stand for 30 minutes. (wake up dough without kneading. Make dough form gluten slowly over time

  4. Step4:Use a scraper to stretch and fold the dough along the edge of the dough to the middle. Repeat for 5 or 6 times. Cover and let stand for 30 minutes.

  5. Step5:Pull the folded dough once from the redraw. (room temperature at 18 ℃

  6. Step6:Cover the dough with the plastic wrap and ferment for 4 hours. The dough is 2.5 times larger than the original. (reference temperature is 30 ℃

  7. Step7:Put the dough fermented to 2.5 times the size into the refrigerator for 12-16 hours. About 60-80% of the dough has been fermented before it is refrigerated. The first is to make the dough more mature. The second is to adjust the fermentation time. Take out the fermented dough and leave it at room temperature for about 10-15 minutes.

  8. Step8:Sprinkle a little powder. Use a scraper to remove the dough. Divide into four equal parts. Stretch the dough into a 20 * 20cm square. Pay attention to stretching slowl

  9. Step9:Remove the flour from the dough. Fold the top of the dough inwards to 1 / 3. Press gently by hand from the folded part.

  10. Step10:Remove the flour from the skin. Fold up 1 / 3 of the dough below. Press the dough gently with your hand. Press the middle of the dough gently with your index and middle fingers. Divide the dough into two part

  11. Step11:Based on the middle, the upper and lower parts of the dough are pressed to form a rectangle of 30 * 10cm. Remove the flour from the dough. Knead the top right dough and fold it inwards to 1 / 3 of the dough. Be careful not to get involved in excess air. Gently press the bottom half of the dough with your fingers. Remove the flour from the dough. Pinch the bottom right corner and roll it up. Press the folded top half.

  12. Step12:Gently squeeze the seal. Use a scraper to gently roll the dough with the seal facing down. Roll the dough gently. Knead it to the desired length. The thickness should be the same. (my about 35cm

  13. Step13:Sprinkle a little hand powder on the fermentation cloth. Put the dough on the fermentation cloth. Clamp it with a clamp. At this time, the dough can be shaped properly through the fermentation cloth. Straighten the dough of the dough. (fermented cloth can hav

  14. Step14:

  15. Step15:

  16. Step16:

Cooking tips:1. For the method of wrapping high gluten powder, if you like the tissue better, thick film method stick is recommended to use the method of wrapping high gluten powder. If it does not require good or bad organization, you can also use high gluten flour to mix medium gluten flour. 1-1 scale. 2. Yeast. Use low sugar yeast. This is a low yeast staff. Try it. It tastes good. 3. The temperature of the oven must reach the required temperature. Otherwise, the color of the baking staff may not be ideal. There are skills in making delicious dishes.

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