1. Mix the yeast in the starter with water
2. Pour in the high-gluten flour and mix well with chopsticks
3. Cover with plastic wrap and leave it to ferment for 3-4 hours at room temperature. After small bubbles appear on the surface, put it in the refrigerator and ferment overnight.
4. The fermented starter the next day
5. Add the ingredients in the main dough and knead, roughly form a rough film, cover with plastic wrap and ferment for 120 minutes, of which 40 minutes and 80 minutes, take out and fold twice (steps 6-11), you can apply a little during the process Oil or use a little hand powder
6. Take out the dough and gently pull it into a long strip
7. 1/3 folded
8. Wrap the other 1/3, squeeze and close the mouth tightly
9. Stretch the dough again
10. 1/3 folded
11. Wrap the other 1/3, squeeze the mouth tightly, and complete a fold
12. After 120 minutes of fermentation, take out the exhaust and fold it once (steps 6-11), cover with plastic wrap and put it in the oven to ferment to 2 times the size
13. After 120 minutes of fermentation, take out the exhaust and fold it once (steps 6-11), cover with plastic wrap and put it in the oven to ferment to 2 times the size
14. Take out the fermented dough, divide it into thirds, and squeeze the air bubbles on the surface
15. Take out the fermented dough, divide it into thirds, and squeeze the air bubbles on the surface
16. Gently pat flat with your hands, roll up 1/3, close the mouth and squeeze tightly
17. Gently pat flat with your hands, roll up 1/3, close the mouth and squeeze tightly
18. Wrap 1/3 of the other side, close the mouth tightly, and leave it for 10 minutes
19. Wrap 1/3 of the other side, close the mouth tightly, and leave it for 10 minutes
20. Place it on the tarp, cover it with plastic wrap, and ferment for 1 hour (it can be fermented at room temperature in hot weather). After half an hour of fermentation, the oven can start to preheat at 230 degrees. Put the slate on the grill and put it in the middle and lower layer of the oven.
21. Place it on the tarp, cover it with plastic wrap, and ferment for 1 hour (it can be fermented at room temperature in hot weather). After half an hour of fermentation, the oven can start to preheat at 230 degrees. Put the slate on the grill and put it in the middle and lower layer of the oven.
22. Sift the fermented baguette with a thin layer of flour, and cut five long slits with a sharp blade
23. Sift the fermented baguette with a thin layer of flour, and cut five long slits with a sharp blade
24. Pour a cup of hot water into the baking pan and place it under the slate. After a minute, pour in half a cup of hot water. Put the fermented French baguette on the slate. Bake at 230°C for 10 minutes. Take out the baking pan and continue. Bake at 200°C for 15 minutes, if the coloring process is good, cover with tin foil
25. Pour a cup of hot water into the baking pan and place it under the slate. After a minute, pour in half a cup of hot water. Put the fermented French baguette on the slate. Bake at 230°C for 10 minutes. Take out the baking pan and continue. Bake at 200°C for 15 minutes, if the coloring process is good, cover with tin foil
26. Finished product
27. Finished product
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