Baguette

Name: Baguette
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Flour; 3g yeast; 3g salt; 70g Low powder; 135g Shimizu

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Baguette is the most traditional French bread. The representative of French bread is "stick bread", baguette originally meant to be a long strip of gems. The recipe for French baguettes is very simple. It only uses four basic ingredients: flour, water, salt and yeast. It usually has no sugar, no milk powder, no or almost no oil. The wheat flour is unbleached and contains no preservatives. In terms of shape and weight, each strip is 76cm long and weighs 250g. It is also stipulated that there must be 7 slits in the chamfer to be standard. "
Ingredients: 170 grams of bread flour, 70 grams of low flour

Ingredients: 3 grams of yeast, 3 grams of salt, 135 grams of water"

Ingredients

170g Flour
3g Yeast
3g Salt
70g Low Powder
135g Shimizu

Baguette

1. Boil the yeast with clean water and let it sit for a while.

2. Prepare flour in a basin and add salt.

3. Stir the dough while adding the flour.

4. And into a smooth dough. Proof for 30 minutes.

5. After proofing, knead it into a smooth dough.

6. Divide the dough into three equal portions.

7. Wake up for 10 minutes after rounding.

8. Take a dough and roll it into a tongue shape.

9. Roll up and close down.

10. After everything is done, place it on a non-stick baking pan.

11. Put it into the oven for fermentation, and put a small bowl of water under it to keep the humidity.

12. After fermenting to double the original size, sift in the dry powder and cut several openings on the bread.

13. Preheat the oven at 190 degrees and bake for 20 minutes, and adjust to 200 degrees for 10 minutes. The temperature and time are subject to your own oven.

14. Toasted bread. It's so crispy when it's just out of the oven. Very chewy.

Tips:
1. When fermenting, it can be fermented at room temperature if it is hot. Put a small bowl of water in the oven to keep the temperature.

2. The temperature of the oven is subject to the temper of your own oven.

3. Sift the flour by gently sifting a thin layer.