Whenever you see a beautiful baguette, do you wonder why they all have knife edges? And there seems to be a rule to follow, not a few random knives. If you think it's just to look good, the little card must give you a lesson today!
Baguette incision common sense: the incision can let the pressure inside the dough continue to release, and the transfer of heat from the bottom of the dough will cause the water vaporized from the inside of the dough to rise in the direction of the incision. When the CO540 steam oven first sprays steam, the dough skin has not yet hardened, and under the action of the internal impact, it bursts perfectly, mixed with a crisp sound, this process can be cured!
Basic baguette
By @Eva Xiaojia
「Materials」
Queen T65 Baguilla Flour 250g, water ± 160-170ml,
Dry yeast 2 g, Lupin seed 30 g, salt 5 g
「 Tools "
CM707 Chef Machine
CO540 steam oven
"Baking"
Heat up and down at 230 degrees, 20 minutes
"Step"
"1" Put the flour and water into the CM707 cooker, knead into a smoother dough, cover and refrigerate for about 1 hour.
"2" Cut the dough into small pieces, boil the fresh yeast with a small amount of water, add the Lupin seeds, and continue kneading.
"3" After the stretchability of the noodles is very good, add salt, and knead the gluten at high speed until the gluten is very elastic.
Sprinkle a small amount of dry powder on the tabletop, arrange the dough into a smooth and tensioned dough and put it into a fermentation box, pat it properly flat, cover it and ferment at room temperature of about 26 degrees, fold it once in 45 minutes and 90 minutes, for a total of 150 minutes.
"5" The fermented dough is divided into about 2 equal parts, slightly vented and then formed into a cylindrical shape, placed on a fermentation cloth, covered and relaxed for about 30 minutes.
"6" table top sprinkled with an appropriate amount of dry powder, take loose dough, palm slightly arched to exhaust the dough and then flattened, fold the upper part of the dough down one-half position (above the centerline), then fold the lower part up to the centerline position, slightly pat off the large bubbles and compact with the palm root, and finally the left hand under the right hand overlaps on the top, rub from the middle of the dough to both sides, knead into a long strip of about 30cm with two tips.
"7" Place the shaped dough on a fermentation cloth, fold the dough with the fermentation cloth and open the shape, cover and ferment at room temperature to about 1.5 times the size.
"8" Preheat the oven, CO540 steam oven, put the original baking tray into the penultimate layer at the time of final fermentation, set the heat up and down at 230 degrees, and preheat for more than 30 minutes.
"9" The fermented dough is moved to the oil paper with a transfer plate.
Before entering the oven, cut 3 parallel bevels with a sharp knife at an angle of 45 degrees.
"11" CO540 steam oven, after preheating at 230 degrees on and off the heat, fill the top water tank with water, press the steam button to open the automatic steam function at a time, after the steam is sprayed, the dough is moved to the baking tray with a bread spatula together with oil paper, quickly close the oven door, bake for about 20 minutes.
"12" After baking, the baguette is out of the oven and put on the net rack to cool.
Tips
1. Due to the different water absorption of each flour, the liquid should not be added at one time, please adjust it appropriately according to the state of the dough.
2, the dough should be preheated in the oven before cutting, do not cut the oven to preheat well, so as not to affect the expansion of the dough with a large amount of air leakage.
3. The temperature and time of baking are for reference only, please adjust according to the temperature performance of each oven. Here is the use of 540 steam oven baking, when selecting automatic steam will continue to spray steam for about 50 seconds, the amount of steam can meet the needs of dough baking on the steam, you can also press the steam button 2 times according to the demand, enter the manual steam mode, freely press the required steam time.
4, the baguette in the early stage of baking, the high temperature steam in the oven can make the dough skin not to be baked immediately, so that the dough in the high temperature and humid oven internal environment rapidly and evenly expanded, and the steam participates in the coking reaction of the skin, which helps to form a thin and crisp cracked skin, the inside of the stick is moist Q bomb, the skin is crisp, and the original wheat flavor of the flour is emitted, which is very tasty.
Out furnace today