First try

First try

Introduction:

"I like to eat French sticks very much. Even if it's a long 240 gram French stick, I can finish it by myself. (Wow, great! Ha ha ~ ^ - ^) the sticks bought in the supermarket are delicious, but they are also very expensive (1.79 "

Production steps:

Step 1: put high gluten flour, low gluten flour, dry yeast, water and salt into a large bowl, and knead the dough until the surface is smooth.

Step 2: cover the dough with plastic wrap or gauze and put it in a warm and humid place (such as two cups of hot water in the microwave oven) to ferment the dough for about 1 hour to 2 times the size.

Step 3: divide the fermented dough into 2 portions, and beat each portion for about 50 times. Then roll round, cover with wet cloth and let it rest for 15 minutes.

Step 4: roll the loose dough into a long oval shape with a rolling pin.

Step 5: fold the dough into three folds, knead the dough with fingers while rolling, and finally roll it into a slender stick shape.

Step 6: after shaping, put the dough into the baking tray, cut several long and thin holes on the surface with a knife, and then ferment in the baking tray for about 30 minutes. (as an old saying goes, let's put two cups of hot water beside it ~)

Step 7: preheat the oven for 200 degrees, spray some water on the surface of the bread with a spout before entering the oven (I don't have a spout, so I brush some water on it), put it on the middle and upper layer of the oven, and bake for about 20 minutes until the skin color turns brown.

Step 8: come out, ha ha. This staff should be eaten quickly, or it will become soft soon. So, it's better to buy it in the supermarket, ha ha.

Materials required:

High gluten flour: 130g

Low gluten flour: 70g

Water: 120g

Dry yeast: 5g

Salt: 4 g

Note: I added 4 grams of salt, but I don't think it's salty. I think I can add a little more. About six or seven grams should be enough.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Original