#aca烤明星大赛# French Baguettes

Name: #aca烤明星大赛# French Baguettes
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 35g High-gluten flour; 35g All-purpose flour; 1g salt; 0.5g Dry yeast; 42g water; All Medium type dough; Some Coarse corn flour

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Medium species, refrigerated and fermented. "This new method allows you to bake French bread with rich flavor. It takes 4-5 hours from start to finish (assuming that you have made the medium type dough in advance). The medium type dough can bring 7-9 to the final dough. The taste of fermentation within hours is the standard of many professional production. The crust will be scorched into a rich red-gold color, instead of the golden yellow of the dough that is not mature enough. It will produce this richer color because it is fermented. In the process, more sugar is released from the starch. This kind of bread tastes sweet, like added sugar, but in fact, all the sugar in this kind of bread is released from the flour, because in During the fermentation process, amylase and amylase have sufficient time to break up the complex starch molecules. Like most stove-fired breads, another key to the success of this bread is gentle operation, and the shaping process should be done as much as possible. To maintain the gas in the dough, the final bread core can produce larger irregular pores and maximize the release of flavor. This kind of bread core with large holes is one of the signs of the success of handmade bread."
The dough used to "make 3 small French sticks" was cut by 3/4 to make a smaller French stick. "You can only use high-gluten flour or all-purpose flour, but I found that a 50-50 mixture will make the bread texture richer, the taste will remain soft and the crust will be very crispy." It is true, this one is much smaller than the ordinary baguette. After cooling, the crispy surface hides the soft heart. The entrance was slightly salty on the first day of the new year, and soon the sweetness overflowed. The irregular holes show that even if it is not particularly successful, it has not failed too much.
Cutting the package is a technical job, and I have forgotten the essentials a long time ago. If he was bold enough, he cut it off so casually. I thought it could fully release the pressure, and when I saw it tense in the oven, I realized that it seemed to be a little bit worse. However, this appearance is already very gratifying. . . . "

Ingredients

#aca烤明星大赛# French Baguettes

1. Medium type dough: 35 grams of high-gluten flour, 35 grams of all-purpose flour, 1 gram of salt, 0.5 grams of dry yeast, 42 grams of water

2. Pour the flour for middle seed into a bowl and mix,

3. Add water,

4. Knead into a smooth dough, put it in a bowl, cover with plastic wrap, and ferment.

5. The dough grows to twice its size and puts it in the refrigerator overnight.

6. Main dough: all the medium types of dough, 35 grams of high-gluten flour, 35 grams of all-purpose flour, 1 gram of salt, 0.5 grams of dry yeast, 42 grams of water, appropriate amount of coarse corn flour

7. Take out the middle kind of dough, divide it into 6 equal parts, and return to the temperature for one hour.

8. Pour the noodles and all the dough ingredients into the bread bucket,

9. Start the dough-making program,

10. Stir until the film can be pulled out.

11. Put it in a bowl and ferment for 2 hours at room temperature

12. The dough has grown to double.

13. Take it out without venting, and gently arrange it into an oval shape.

14. Three folds along the long side,

15. Rub into long strips, put in a roasting pan covered with coarse corn flour, and ferment for 45-75 minutes.

16. The dough has grown to 1.5 times, and cut out a knife on the surface.

17. Put it in the oven, on the middle level, fire up and down at 230 degrees, and spray water into the oven every 30 seconds to create steam. After three times, close the oven door and bake for about 30 minutes.

18. The surface is golden brown and baked. Eat after cooling.

Tips:
The dough fermentation time needs to be adjusted according to the temperature.
No coarse corn flour can be dispensed with.
The baking time and firepower need to be adjusted according to the actual situation of the oven.