Chinese Food
Reprint and arrangement of wubaochun's baguette
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The Dharma stick seems simple, but its technical content is quite high. It is a touchstone to test a baker's real level. The materials of the Dharma stick - water, flour, noodles, salt. Simple ingredients are the most important test for the masters. Master Wu Baochun spent three years studying the kneading technique of French traditional long stick bread. He realized the state of integrating dough and body. It was crispy on the outside, with big and even pores on the inside. His French long stick was praised by even the French.
Cooking ingredients
Cooking Steps
Step1:Cultivate French noodle - add water and malt extract to French flour. Turn off the machine for 2 minutes. Then add instant yeast powder. Beat slowly for 2 minutes. Add salt and beat slowly for 2 minutes. Turn fast for 1 minute.
Step2:Take out the dough, knead it, put it into a basin, seal it with plastic wrap, refrigerate it for 15 hours, and then it will become a French noodle. It will be used to make bread the next day.
Step3:Make French dough. Add French flour, water and malt essence into the mixing jar and mix. Beat slowly for 2 minutes.
Step4:When the flour is not completely absorbed by water, it should be stirred slowly. Mix it until the flour is invisible, but it is not yet glutened.
Step5:Add instant yeast and turn it off immediately. Even if the yeast and flour are not mixed well, it doesn't matter. Just let the yeast mix into the flour. But yeast is not needed for fermentation.
Step6:The center temperature of dough shall be measured by dispersing natural extraction improver BBA (or not) on the surface. It shall not be lower than 18 ° C and higher than 20 ° C. (below 18 degrees will inhibit yeast expansion
Step7:Allow to stand for 15 minutes. Allow the dough to self hydrolyze. And produce gluten. Self hydrolysis can produce a lot of gluten. It doesn't need to be stirred too long
Step8:Divide the French noodles into small pieces and put them into the dough. Mix slowly for 2 minutes. Add salt. Continue stirring at low speed for 6 minutes. When the dough is pulled apart, the film cracks into a tearing state. Then turn it quickly for 10 seconds. After the dough is pulled apart, the texture of the film is transparent, and the crack is smooth without sawtoot
Step9:Take out the dough and put it into the fermenter. Roll it. Cover and let stand for 30 minutes.
Step10:Turn the fermenter upside down. Scrape the dough with a scraper to make the dough flat.
Step11:Fold left and right to the middle. Pat off the excess hand powder from the dough. Fold it up three fold from the bottom. It's like folding a quilt. Hold in the fermenter and continue to ferment for 30 minutes.
Step12:Split 350g doug
Step13:Try to cut large dough as much as possible. The disadvantage of too many small dough combinations is that they affect the consistency of the gluten. Fragrance and pores will also be affected.
Step14:Turn the dough over to a smooth surface. Beat out the excess air. Fold the dough inside. Close the mouth down and then tighten the dough. Finish to a spindle. (this simple skill is practiced by Master Wu Baochu
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Cooking tips:When shaping baguette, the gesture should be gentle. Fingers slightly arched. Do not lay flat. It's like slapping your baby on the back. Tap gently. In this way, 1 / 3 of the air can be kept in the dough. This kind of dough will be very soft. Knead the dough to match the rhythm of the body. Making bread is not only the hand movement. The body is naturally kneaded with hands. The dough can be pulled out of the standard loaf of 60 in one go. Specific operation video. In the official account, Tokyo bake occupation man, watch and cook delicious food are all skillful.
