Baguette
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
This bread shows us another way of controlling the result-controlling the temperature. The ice-water mixing and fermentation cycle delays the activity of the yeast until the amylase begins to break down the starch into sugar. When the dough was brought to room temperature again, the yeast was awakened, and it began to eat violently, eating sugar that had not been released a day before. Because yeast only converts a small amount of sugar into alcohol and carbon dioxide, there is still a large amount of sugar in the fermented dough, which can improve the taste of the dough and make the crust burn during the baking process. Although this delayed fermentation method is not suitable for all doughs (especially those nutritious breads with added sugar and other raw materials), if used properly, it can more fully awaken all the flavors in wheat than other fermentation methods. . "The finished product made in this way has a natural sweetness and nutty taste. "
"This dough is actually one of the easiest to make in this book." Indeed, the steps are very simple, so simple that I almost thought I had missed a lot of content. There is not much operation, almost just mix all the materials together. The dough for making 6 long sticks was cut to 1/6, so even the step of dividing the dough was omitted.
Ice water = 3 measuring cups of refrigerated water + 8 ice cubes, put it at room temperature for 2 minutes, and then take the required amount. However, ice cubes have sizes, how big is the regular size? "This dough is very sticky, similar to ciabatta dough", "So every time you cut the bag, use a razor or serrated knife to soak in water. If the dough is difficult to handle, you can also omit the step of cutting the bag." Refusing to omit it, I was careful to make it difficult to cut three oblique cuts on the surface. The effect was very unsatisfactory, and the cuts quickly stuck together. Later I saw that "you can try to cut a long corner with big scissors to make a long cut instead of a short cut." This is a good idea, but I didn't notice it at first.
I haven't figured it out. Should it be baked directly after being stretched, or should it be woken up for a while? After checking it carefully, it seems that “you want to make country-style ciabatta bread” and you need to “leave the dough at room temperature for 1-2 hours before baking.” Then just bake it.
The baguette with flour on its surface is extremely rough, like an extra-long version of slipper bread. . . "
"This dough is actually one of the easiest to make in this book." Indeed, the steps are very simple, so simple that I almost thought I had missed a lot of content. There is not much operation, almost just mix all the materials together. The dough for making 6 long sticks was cut to 1/6, so even the step of dividing the dough was omitted.
Ice water = 3 measuring cups of refrigerated water + 8 ice cubes, put it at room temperature for 2 minutes, and then take the required amount. However, ice cubes have sizes, how big is the regular size? "This dough is very sticky, similar to ciabatta dough", "So every time you cut the bag, use a razor or serrated knife to soak in water. If the dough is difficult to handle, you can also omit the step of cutting the bag." Refusing to omit it, I was careful to make it difficult to cut three oblique cuts on the surface. The effect was very unsatisfactory, and the cuts quickly stuck together. Later I saw that "you can try to cut a long corner with big scissors to make a long cut instead of a short cut." This is a good idea, but I didn't notice it at first.
I haven't figured it out. Should it be baked directly after being stretched, or should it be woken up for a while? After checking it carefully, it seems that “you want to make country-style ciabatta bread” and you need to “leave the dough at room temperature for 1-2 hours before baking.” Then just bake it.
The baguette with flour on its surface is extremely rough, like an extra-long version of slipper bread. . . "
