I've always wanted to make the baguettes that are atmospheric and lightweight in bakeries. This is not, today's itchy hands, with the home oven practice ~ the material of the baguette is very simple, flour + water + dry yeast + salt, I use the direct method, all the materials can be mixed, the rest will be handed over to the time ~ how to do it, watch the video ~ you look at it, give a few points ~ ~ ~
By Walk One's Food Diary
<h2>Royalties</h2>
(Video Baguette*2) -------
Medium gluten flour (i.e. regular flour) 250g
Water (water dosage is slowly increased according to the degree of your own acceptance) 175g-187.5g
Quick dry yeast 1 g
Salt 5 g
<h2>Practice steps</h2>
1, 1 Mix all the ingredients well and transfer to the fermentation box.
2, 2 put 25 ° C for a shot (this is my room temperature here, too hot or too cold environment recommended to turn on the fermentation function of the oven), about 3 hours. Stretch and fold every 30min during the period, and leave the fermentation for the last 1 hour (see the video for details, too sticky hands can wet the hands to prevent sticking), a total of 4 times, the dough will become smoother and smoother. Tip: After one shot, the dough should be smooth and non-sticky to the hand, and it should not collapse or rebound significantly when pressed gently.
3, 3 pour the dough on the kneading pad (sprinkle powder and anti-stick), divide into 2 parts, fold three folds to form a short cylindrical shape, relax at 25 °C for 30min.
4, 4 after the finished into a stick shape (the technique can refer to the video, but mainly depends on personal habits): (1) the top of the dough is folded once to the middle of the dough; (2) turn 180 degrees, and the upper edge is folded to the middle again; (3) the upper edge is folded in half to the lower edge, and the joint is pressed with the palm root; (4) Gently kneaded. Baking paper sprinkled with flour, the dough is transferred to baking paper, covered with a fermentation cloth, 25 ° C for two rounds, hair to 1.5 times larger, about 30min-60min. Tip: After two rounds, gently pressing the dough will rebound slightly (about 80% of the shot will do).
5, 5 2 rounds at the same time, preheat the oven (2 baking pans, middle & bottom layer, 230 °C).
6, 6 After preheating, pour an appropriate amount of boiling water on the bottom baking tray (boiling water splash, pay attention to safety), close the oven door immediately, and make steam (about 10min).
7, 7 At this time, the second shot is also better, and the package is cut according to your preference.
8, then the dough together with the baking paper to the middle baking pan, add some boiling water to the bottom baking pan, close the door immediately, bake at 230 ° C for 10 min; then remove the bottom baking pan, continue to bake for 10-15 min, bake until the surface is slightly scorched to take out and cool.
9, take out the baguette if you listen to the ear, you will hear the baguette in the "singing" Oh ~ after the thorough cool can be sliced ~ the successful baguette should be crisp outside and moist inside, with large pores, the overall relatively light. But the family oven because of the limitation of baking temperature, the finished product in all aspects of the relatively professional oven, will not be so perfect, but the taste is still very wet ~ This issue of the summary is that the plastic and cutting techniques are not skilled enough, still need to practice to summarize the experience ~ welcome all bread lovers to supervise the progress ~ ~
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.