Baguette

Baguette

1. Weigh 500g wheat flour

2. Add 2/3 of the pure water for kneading (20 degrees).

3. In the state of this thin dough, spread a slightly damp cloth (to the extent that no water can be wrung out) and let it stand for 1 hour (also called pre-fermentation).

4. Dissolve 3g of yeast in 100g of purified water.

5. After standing still, add the remaining 1/3 of the kneading water, refined salt and yeast solution.

6. Knead it into a smooth dough, spread it with a slightly damp cloth, and carry out the first fermentation: 1 hour and 30 minutes.

7. During this time, the temperature in Nanjing was still relatively low. So I always preheat the oven in advance, and then open the oven door to dissipate some of the heat. Then put the dough in for fermentation.

8. After the first fermentation, divide the dough evenly into 4 small doughs. Cover with a slightly damp cloth and let it sit for 30 minutes.

9. After the end of standing, each dough was gently pressed with the palm of the hand, and slowly and gently pulled into a round shape.

10. It is not recommended to use a rolling pin, as it will make the dough too tight.

11. Fold one side of the dough 1/3 to the middle and press the edges tightly.

12. Flip it 180 degrees, then fold it 1/3 to the middle, pressing the edges tightly.

13. After folding in half, press the edges tightly.

14. Put the seam side down, and arrange the dough into a long stick shape. Spread a slightly damp cloth and carry out the second fermentation: 1 hour and 40 minutes.

15. After the second fermentation is over, use a blade to make your favorite incision.

16. Sprinkle a thin layer of raw wheat flour evenly with a sieve.

17. After preheating the oven in advance (230 degrees, 10 minutes), pour about 50g of water into the empty baking pan on the bottom (water bath method). If you don't have a two-layer baking pan, you can use a heat-resistant bowl and pan instead.

18. Put the dough into the baking tray, set the oven: 230 degrees, up and down, 20 minutes.

19. After the bread comes out of the oven, let it cool naturally.

20. Tomorrow we will make cheese fondue at home, and you can eat it together~