Baguette is the basic bread
Step1:300 g flou
Step2:10g yeas
Step3:100g water. Melting yeas
Step4:The baguette uses wet dough. It's very troublesome to mix it by hand. Use the dough mixing function of the bread machine to mix 300 grams of flour. Add 100 grams of yeast mixed with water
Step5:Most toasters have pasta blendin
Step6:Start and face functions. Add 150 grams of wate
Step7:Add 20 grams of olive oi
Step8:About 15 minutes later. The dough is wet and smooth
Step9:Take the dough out of the toaster. It's very sticky
Step10:Knead into a bal
Step11:Take a big bowl and add some olive oi
Step12:Put in the dough. Add the plastic wrap. Wait for 1 to 2 hours. Wait until the dough is at least twice the size
Step13:Two hours later. The dough is twice the siz
Step14:Take the dough out of the bowl. You can see the fermentation result. The dough has many gluten structures
Step15:Sprinkle flour on the table. Take the dough out of the bow
Step16:In triplicate. Flatte
Step17:Fold in both side
Step18:Roll u
Step19:To form long and thin strips on both side
Step20:Put it on the mould of the staff. It's easy to find on Taoba
Step21:Put in the oven that hasn't been warmed. Add warm water under it. Let the dough go for another half an hour
Step22:Send to twice the siz
Step23:Make three marks on the dough with a knife. Because the dough is very sticky. It is recommended to apply olive oil on the knife
Step24:Preheat oven to 220 degrees. Set for 20 minute
Step25:Bread in ove
Step26:Add a glass of water to the bottom pa
Step27:In 20 minutes, pour out the water from the baking pan belo
Step28:Set the temperature to 200 degrees. Bake for 20 minutes. Bake the skin until crispy
Step29:Take it out of the oven. Put it on the grid to cool. Make sure the skin is crisp
Step30:Crispy outer skin, loose inner skin, standard staff flavor.
Cooking tips:There are skills in making delicious dishes.