Baguette

Baguette

Introduction:

"Tough skin with a touch of sweet, a touch of wheat fragrance, rippling in the mouth, really the more chewing the more fragrant..."

Production steps:

Step 1: weigh all the ingredients, pour them into the inner barrel of the bread maker except butter, and select the working gear and noodle.

Step 2: after 20 minutes, put in the butter and continue to knead the dough.

Step 3: ferment for the first time to twice the original size, and gently squeeze the dough by hand to remove bubbles.

Step 4: take out the dough, divide it into required parts, knead it into a circle, and ferment for 15 minutes.

Step 5: flatten the fermented dough, roll it into a flat oval shape with a rolling pin, roll the two sides in slightly from top to bottom, roll them up, and then roll them into a cylindrical dough.

Step 6: put the shaped dough into the baking pan, and ferment until twice, about 35 minutes.

Step 7: use a sharp knife to make several oblique cuts on the dough surface and spray water. (the best pattern is 7, the burst pattern will be very beautiful)

Step 8: sift flour on the surface of the green body, preheat the oven, 190 degrees, middle layer, heat up and down, 20 minutes.

Step 9: spray water on the inside of the oven every 5 minutes.

Step 10: color the bread and take it out to cool.

Materials required:

High gluten flour: 200g

Low gluten flour: 50g

Water: 160ml

Sugar: 5g

Salt free butter: 5g

Salt: 5g

Note: 1, French bread baking should pay attention to steam baking, baking time to spray several times to the oven water, so baking, bread surface will not be too hard and dry. 2. The standard staff is about 76cm in length and 250g in weight. It is also stipulated that there must be seven slits for oblique cutting. But the ordinary family oven is small, so this one can only be called mini type. 3. The freshly baked bread smells delicious. It's the smell of cream. The flavor of the bread itself can only be tasted after it is completely cooled. 4. French baguette is usually used as a staple food. You can also make a variety according to your own taste, such as garlic toast or a famous French sandwich. 5. Origin of baguette: there are two versions. It is said that during Napoleon's reign, in order to facilitate soldiers to carry rations, he ordered the Baker to make baguette instead of the original round noodles to be packed in military trousers. However, after studying the uniform of the army in those years, some experts pointed out that putting French sticks in trousers obviously affected the movement. In addition, after friction, whether bread mixed with sweat and stink could be eaten became a problem. It is also said that around 1920, an olive shaped loaf introduced from Vienna was popular in Paris. At that time, the Paris Government prohibited bakers to start work before 4 a.m. because this kind of bread needed shorter fermentation and baking time than other kinds of bread, more and more bakeries began to make this kind of bread, and quickly became popular all over the country, becoming the biggest French baguette in the future.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet