Chinese Food
Baguette
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After several attempts, I finally made a staff which is crispy on the outside and soft on the inside. It will hurt a little when it is used to hit people. When I first came to France, I felt a pain in my mouth. I always wanted rice. But later, I ate the newly baked Dharma stick which was tender in the external coke. I gradually changed my view of Dharma stick. 450g medium gluten flour (French flour grade t55430g, mixed with 20g T110 whole wheat flour). The most troublesome part of the staff is the dough kneaded that day. It needs to be refrigerated for more than 18 hours. It can be made the next day. It takes time and effort. (I don't know how to delete the video. The video was made another time.)
Cooking ingredients
Cooking Steps
Step1:First of all, dry yeast or fresh yeast will be boiled with 320ml water. Put flour into salt and stir evenly. Then add yeast water into flour and stir. The flour of the stick will be very wet. After the dough is kneaded, cover the basin with the plastic film. Ferment at room temperature for 40 minutes (knead with the bread machine or the kneading machine), then open the plastic film. Knead the surface again until it is smooth. Cover with the plastic film. Then put the basin covered with the plastic film into the refrigerator freezer (not cold frozen). Place it for more than 18 hours.
Step2:The dough fermented the next day should be much larger than before and there will be many big and small bubbles on the surface. Sprinkle a little flour on the dough. Then take the dough out of the basin and put it on the panel (do not rub it
Step3:Divide the dough into four equal parts. Roll the dough gently into circles. Then sprinkle a little flour on it. Cover with plastic wrap and let it stand for 40 minutes. Let the dough return to room temperature.
Step4:After that, press the dough gently with your fingers. Then turn the dough inward. Then gently rub the long strip. Put it on the oil paper prepared in advance and sprinkled with a little flour. Lift the oil paper between each bread embryo to make a division. Then cover the dough with a plastic film or dry towel. Ferment again at room temperature for more than 40 minutes.
Step5:Lift up the middle of the oil paper. Separate the bread germ to prevent sticking.
Step6:Preheat the oven. 220 degrees up and down. Transfer the oil paper and the bread embryo into the baking tray. Then spread a thin layer of flour on the bread embryo. Then use a sharp knife or blade to separate several openings on the bread in turn. Put an empty baking tray into the oven. Then pour in 100ml of boiling water. Then put the baking tray containing the bread into the pre heated oven (the baking tray of the bread is on the top and the baking tray of the water is on the bottom). Bake for about 25 minutes and it will be out of the oven 。
Step7:After the furnac
Step8:This picture is my first baked whole wheat. Flour is not t55. It is mixed whole wheat flour. The color is much darker than that baked with medium gluten powder. The picture on the main page is that I baked it with medium gluten flour mixed with a small amount of whole wheat flour. The color should be lighter.
Cooking tips:It takes a long time to bake the staff, and a water pan is needed to generate steam. But after it is baked, the skin of the staff is crispy. It's bouncing on the tap. There are large and small honeycomb inside. It's both soft and hard. After that, I will continue to try different proportions of flour. There are skills in making delicious dishes.
