Normal noodles – baguette (32 hours three kinds of noodles)

Normal noodles – baguette (32 hours three kinds of noodles)

Introduction:

"Fa Mian is one of the earliest Western bread. The traditional FA Mian is one meter long. I remember standing in a residential area of Paris when I was seven years old, it was a morning. Some of the noodles have not been accepted. Standing in front of me and taking photos, I'm just a little higher than me. Choose this, although troublesome, but the finished product is really a very good recipe. I got up at 4 a.m. and took out the dough from the refrigerator. I started to work at 6:30. I roasted all morning and ate while baking. Then I finished baking all the dough. Because it's not whole wheat flour, it tastes more elastic, chewy and nutty. It's fresh and slightly hot. It's Crispy on the outside, but it's hollow inside. It's very powerful. Just a few slices of ham, cheese and tomato, such a luxurious breakfast, no holiday where to enjoy. It's a trial. It's not very beautiful. Keep working hard next time. "

Production steps:

Step 1: mix the materials evenly.

Step 2: put the two materials of flour fertilizer in a nonmetal container and mix them evenly.

Step 3: put two containers in an environment of about 20 degrees, put on a wet cloth, and leave for 16 hours.

Step 4: 16 hours after the fat part.

Step 5: 16 hours after the seed part. There are a lot of small bubbles.

Step 6: mix the dough fertilizer and seed with all the ingredients of other main dough, use the cooking machine, slow speed for 3 minutes, then high speed for 7-12 minutes. Cover with a damp cloth, put it in the refrigerator at 5 ℃ for 16 hours.

Step 7: look in the fridge after 1 hour.

Step 8: what it looks like after 16 hours in the fridge.

Step 9: take out the dough from the refrigerator and leave it at room temperature for 90 minutes. Look at the structure in my dough.

Step 10: the first batch of 100g small normal noodles. Press the dough into a rectangle by hand and fold it three times.

Step 11: face the seal to yourself. Use your fingertips to flatten the top of the dough quickly, evenly and gently. Then roll it in. Use the same technique to flatten the rolled edge with your fingertips.

Step 12: so continue to roll in your own direction. Roll and press gently with your fingertips. After winding, the edge is compressed.

Step 13: at this time, start to use the palm, from the middle of the force, rub long dough. 100g dough, rubbing 20cm long.

Step 14: knead the dough.
Take a clean cotton cloth and sprinkle it with flour. Place the rubbed surface in a distance with cloth between it, and relax for 30 minutes.

Step 15: place the dough carefully on the baking tray covered with baking paper. If you are using a baking tray or slate without edges, roll the dough from the cloth onto the baking tray. Rowing.

Step 16: preheat the oven to 230 degrees. Spray water and put the dough in for 20-25 minutes.

Materials required:

Dough: about 1800g

Flour fertilizer: high gluten flour: 110g

Water: 320G

Flour: high gluten flour: 150g

Spelt wheat flour: 300g

Rye flour: 70g

Dry yeast: 10g

Main bread: high gluten flour: 300g

Salt: 20g

Note: 1. This method is troublesome, but the taste and taste is absolutely excellent. The white and French noodles bought on the street can't be compared at all. 2. Use the same dough, if 150-200g, it should be kneaded into 30cm long. It can also be made into the shape of bread. The formation of bread can be seen in the diary

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: other