Baguette is a very traditional french popular bread, it is like the steamed bun in the north of China, the rice in the south, is an indispensable staple food for the French at every meal. However, it is still not very acceptable for most Chinese people, especially the two children like the Chenguang family, who seem to be only interested in sweet, fluffy bread.
The reason why Chenguang wants to make this baguette is mainly to prepare for the next recipe, because the baguette will be used to make "side dishes", are you looking forward to what good food? Let's sell it here first, only the beauty of this baguette can play a finishing touch for the next dish.
Although the ingredients of the baguette are simple, it seems that it is not too difficult to make, but just like egg fried rice or scrambled eggs with tomatoes, often the simpler the food, the more the experience and skill of the maker are tested, especially this classic baguette that has been tempered for thousands of years, maybe you will fail many times to successfully experience the true meaning, but as long as you understand the truth, you will be able to bake the baguette that beats the bakery.
< h1 class="pgc-h-arrow-right" > ingredient list</h1>
High gluten flour × 450 g
Warm water × 340 g
Quick-dry yeast × 2 g
Table salt × 8 g
< h1 class="pgc-h-arrow-right" > detailed cooking steps</h1>
-= Step 01 =–
Pour 340 g of warm water into the basin, add 2 g of quick-dry yeast, stir slightly to allow the yeast to melt well in the water.
-= Step 02 =–
Add 450 g of high gluten flour to the yeast water, add another 8 g of table salt, stir and mix to a dough without dry powder.
-= Step 03 =–
Cover at room temperature for about 1 hour of basic fermentation, fermentation to about 30 minutes, using folding, beating method to "knead the dough" operation, until the dough appears smooth.
-= Step 04 =–
Cover and continue to ferment the dough, after about 30 minutes, use step 03 method to "knead the dough" again, and finally seal the dough with plastic wrap, put it in the refrigerator refrigerator overnight, and carry out secondary fermentation.
-= Step 05 =–
The next day, take out the second fermentation of the dough, the volume will be about 2-3 times the original size, stick some dry flour on the hand, remove the dough and move it to the operating table.
-= Step 06 =–
Divide the removed dough into 4 equal portions, each of which is rounded into a smooth dough, covered with a tablecloth and let stand for 40 minutes to return the temperature inside the dough to normal room temperature.
-= Step 07 =–
Take a warmed dough, face the smooth side down, gently flatten it with your fingers, and gently roll it up.
-= Step 08 =–
Next, according to the size of the baking tray in your oven, use your hands to roll the dough into long strips, and if the dough retracts, you can repeat 2-3 times.
-= Step 09 =–
Place a piece of baking paper in a baking dish, sprinkle some dry flour on top, place the kneaded dough on top, lift up some of the baking paper in the middle of each dough, cover with a tablecloth, and let each dough ferment independently for 40 minutes.
-= Step 10 =–
Use a sharp knife to cut a few knives diagonally over the fermented dough and decorate the surface of the baguette.
-= Step 11 =–
Preheat the oven at 250 ° C, put the baking tray into the middle of the oven, take another baking tray and pour the appropriate amount of boiling water, put it into the oven together to bake, bake at 250 ° C for 18-20 minutes, you can come out of the oven.
<h1 class="pgc-h-arrow-right" > points and tips</h1>
-= Tips and Point 01 =–
During the one-hour basic fermentation process, M&G kneaded the dough twice by folding and beating, so that the dough could help form gluten during fermentation and hydration, and to prepare for the formation of large stomata inside the baguette.
Because only strong gluten as a support can keep the atmospheric hole from collapsing, and after the foundation fermentation, there will be no more kneading of the dough.
-= Tips and Point 02 =–
Long waiting and patience are necessary and the only conditions for a good baguette, and since the material is simple and the operation is not complicated, we need time this little elf to help us make the dough reach its full potential.
Overnight low-temperature fermentation can not only reduce the activity of yeast, but also allow gluten enough time to continue to become stronger, while allowing the aroma in the dough to further improve and form, which is the secret of the more you chew the baguette, the more delicious it is.
-= Tips and Point 03 =–
After a night of low-temperature fermentation, the gluten in the dough is in a tense, stiff state, so it needs to slowly restore its body temperature at room temperature, which is the same as just entering the room from the cold outdoors, and can not immediately wash your hands with hot water.
When the temperature of the dough is fully back to normal, it will show a strong elasticity, so much so that you will need to do it multiple times during the shape to fully achieve the effect you want.
-= Tips and Point 04 =–
Baking baguettes in a high-temperature steam environment can be used on all bread baking that want to achieve this effect, and baking bread in this environment can make the surface of the bread become hard and crisp, and the taste will be chewy and chewy.
At the same time, the heat can also slow down the speed of hardening of the surface of the bread, so that the bread can be better expanded and enlarged, which is also a disguised reduction in the probability of failure.
If you have helpful information about the better production method of the baguette, welcome to share and leave a message in the comment area, Chenguang hopes to improve cooking with everyone and make a variety of delicious food for the family with love!