Chinese Food
Dharma stick (old method)
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There is a baker who has been dedicated to baguette bread since he came into contact with bread industry. This bread has the weight and mystery of Europe. Baguette, infinite space, taste and flavor are completely determined by oneself. Ask what is the best baguette. What kind of cudgel do you think is delicious? It's the best cudgel. Today, I'd like to share with you my personal production of staff as a reference.
Cooking ingredients
Cooking Steps
Step1:Weigh T65 and water. Put it into the beater and stir it (slow for 3 minutes without dry powder
Step2:Mixing temperature (1820 ℃). Sealed and refrigerated for hydrolysis for 60 minute
Step3:Take out the dough after 60 minutes. Add dry yeast. Add the old dough (stir slowly
Step4:After the dry yeast is completely stirred and evenly mixed, add sal
Step5:After the salt is evenly stirred at a slow speed, it will be turned into a fast mixing until it reaches 10 bars (no sawtooth at the break
Step6:Beat the dough as shown in the figure. The surface is smoot
Step7:The temperature of cylinder exit is 2226 degrees. The surface of harvest is smooth
Step8:Basic Awakening (23 ℃) at normal temperature for 40 minute
Step9:Turn over at the end of 40 minutes, and then wake up at normal temperature for another 40 minutes (23 ℃
Step10:Bottom u
Step11:Top dow
Step12:Left to righ
Step13:Right to lef
Step14:Cut it into 350g pieces, and harvest it into spindle shape. Wrap some flour on the surface. Put in the fermentation cloth. Ferment at room temperature for 40 minutes (23 ℃
Step15:Shape illustratio
Step16:Hand arc exhaust. Fold from top to bottom in middle positio
Step17:Turn around. Fold once from top to bottom. To middle positio
Step18:Manual arc exhaus
Step19:Fold in half. Twist to 54cm lon
Step20:After modeling, wrap a layer of flour on the surface. Put in the fermentation cloth. Ferment at room temperature for 50 minutes (23 ℃
Step21:On the fermented clot
Step22:Time 50 minute
Step23:After fermentation, transfer the stick to the baking cloth with transfer plate.
Step24:On a heat resistant clot
Step25:Cut 5 knives, steam for 3 seconds, heat 240, heat 230 and bake for 23 minute
Step26:Pay close attention to miss dawa
Cooking tips:Tips: little knowledge of baguette - old noodles play a role in enhancing flavor in dough. Reducing the effect of mixing. Hydrolyzing method uses the protein in flour to absorb water and expand to produce gluten. Reducing the effect of mixing. The basis of rejuvenation is to make yeast in dough fully active and add salt after fermentation is stable, reduce salt, reduce salt and contact with dry yeast directly. Avoid inhibiting the explosive force of fermented dough to burst out and cut bread through the blade Pay attention to breaking the skin without breaking the meat. Avoid the gas in the dough to run away. The steam in the whole dough can supplement the temperature in the oven. The effect of making a layer of crispy crust on the surface of bread is that malting essence can help fermentation. The effect of making the color of the staff more golden and attractive is good for cooking.
