As A Staple Food, You Can Eat Three Baguettes at A Time

Name: As A Staple Food, You Can Eat Three Baguettes at A Time
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 230g Flour; 70g Cake flour; 155g warm water; 5g Dry yeast; 4g Refined salt

by Rapeseed Hemp Sauce

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

I often see long baguettes in bakery,
Although I never bought it once,
But will be attracted by it inexplicably,
The reason I haven’t tried before is because I think it’s as hard as a rock.
It must not taste very good,
I did it myself this time,
I really didn’t expect the taste to kill all the bread that I have made before...

You can wrap some egg pancakes, ketchup, etc.
When the breakfast staple food is just right.

Ingredients

As A Staple Food, You Can Eat Three Baguettes at A Time

1. Prepare the materials, the warm water is about thirty or forty degrees.

As A Staple Food, You Can Eat Three Baguettes at A Time recipe

2. Pour the yeast into a mixing bowl filled with warm water and let it stand for five minutes to activate the yeast until it is completely dissolved.

3. Mix the bread flour and cake flour evenly, pour in the salt, and mix well again.

4. Pour the mixed powder into the dissolved yeast water, and pour about half of it.

5. After stirring evenly with chopsticks, cover with plastic wrap and ferment for about two hours at room temperature.

6. The dough volume becomes larger and there are a lot of small bubbles on the surface.

7. Pour in the remaining flour and stir evenly with chopsticks.

8. After mixing well, knead it into a smooth dough by hand, cover it with a damp cloth and leave it in the oven at 35°C for about 40 minutes. When fermenting, put a cup of boiling water next to it to assist fermentation.

9. Ferment to double the size, take out the dough and vent it, divide it into three equal parts, roll it out into a tongue shape, and roll it up.

10. Cover with a damp cloth and put it in the oven to ferment again for half an hour. Use oil paper to separate them so that the basic shape will not change during fermentation.

11. After the fermentation is complete, sprinkle a small amount of bread flour and cut the mouth. Heat the oven to 200 degrees, lower the fire to 180 degrees to preheat, and bake for about 22 minutes.

While baking, put a baking tray underneath, and pour the boiling water used during fermentation into it, which can make the bread softer.

The specific time depends on the temperature of your own oven.

12. I was eager to eat. The picture does not look delicate enough, but the internal organization is really the most delicate since I have made so many breads. The aroma of wheat is relatively strong, and the entrance is slightly salty. It doesn’t feel greasy at all. I can eat three staple foods at a time...