Cooking Steps

1. 

   Step1:Mix the yeast in the yeast head with wate

2. 

   Step2:Pour in high gluten flour and mix with chopstick

3. 

   Step3:Cover with plastic wrap and let it ferment at room temperature for 34 hours. After the surface bubbles, put it in the refrigerator and let it ferment overnight

4. 

   Step4:It's fermented the next day. The quantity here can be used to make the staff twice

5. 

   Step5:Knead the materials in the main dough evenly. Roughly take out the thick film. Cover with the plastic film and ferment for 120 minutes. Take out and fold twice in 40 minutes and 80 minutes (step 611). In the process, put a little oil or powder on your hands

6. 

   Step6:Take out the dough and gently pull the growth ba

7. 

   Step7:1 / 3 fold u

8. 

   Step8:The other 1 / 3 shall be wrapped. Tighten the neckin

9. 

   Step9:Longer doug

10. 

    Step10:1 / 3 fold u

11. 

    Step11:The other 1 / 3 is wrapped. Pinch the necks tightly. This completes a folding.

12. 

    Step12:After fermentation for 120 minutes, take out the exhaust gas and fold it once (step 611). Cover the plastic film and put it into the American oven to ferment to twice the siz

13. 

    Step13:Take out the fermented doug

14. 

    Step14:Divide into three equal parts. Squeeze the bubbles out of the surfac

15. 

    Step15:Gently pat flat with hand. Roll up 1 / 3. Close up and squeeze tightl

16. 

    Step16:Wrap the other side 1 / 3. Close up and squeeze tightly. After 10 minute

17. 

    Step17:Rub and place on the oilcloth. Cover the plastic film and ferment for 1 hour (it can ferment at room temperature in hot weather). After half an hour, the oven can start to preheat at 230 degrees. Put the slate on the grill and put it into the middle and lower layers of the oven. Preheat for at least half an hour

18. 

    Step18:Sift a thin layer of flour on the fermented baguette. Cut five long mouths with a sharp blade

19. 

    Step19:First pour a cup of hot water into the baking tray and put it under the stone plate. One minute later, pour half a cup of hot water into the baking tray. Put the fermented dough on the stone plate. Bake at 230 ℃ for 10 minutes. Take out the baking tray. Continue to bake at 200 ℃ for 15 minutes. If the color is good, cover with tin paper

20. 

    Step20:Finished slic

21. 

    Step21:Finished product. It's very tough. It's more delicious