#柏翠大赛# Breakfast Diversified Whole Wheat Baguette
1.
Add 160g of water, 5g of sugar, 3g of salt, 215g of high-gluten flour, 35g of whole wheat flour to the bread bucket in order, and dig a hole to bury 3g of yeast powder.
2.
Add 5g of butter to the dough and form a dough, and mix to the expansion stage. (The expansion stage is to cut a piece of dough, stretch it with both hands, you can pull out a large thin but opaque film. The transparent state is the complete stage, it is best to make toast, and the baguette dough does not need to be mixed to the complete stage.)
3.
After the dough is mixed, place it in a small bowl and cover with plastic wrap to relax for 15 to 20 minutes.
4.
Divide the dough into three equal parts, knead the dough and let it relax for 15 minutes with the plastic wrap. Roll the dough into an oval shape. Fold the two sides of the dough piece inward, compactly and roll it into an olive shape.
5.
Pinch the edges firmly.
6.
Roll into a uniform column with pointed ends. The dough is gluten, it is not easy to knead too long, it can knead about 16 cm. Put under the plastic wrap to save hair, wait for the three dough to be shaped, and repeat the kneading to a length of about 20 cm.
7.
Roll it into a uniform column with sharp ends, and cover it with fresh wrapping film throughout to prevent water loss. It is not easy to rub for the first time, but it will rub well after a while.
8.
Take out the fermented dough, and use a blade to quickly make a few oblique cutting edges about 0.5 cm deep on the surface.
9.
Sift a thin layer of flour on the bread dough, preheat the oven up and down to 180 degrees, lower the heat to 170 degrees, put in the middle of the oven, and bake for 20 minutes. After preheating, spray water on the oven wall twice with a watering can to increase the humidity of the oven, and quickly put it in the baking tray.
10.
Every five minutes, use a watering can to quickly spray two or three water on the inner wall of the oven. This will make the outer skin crispy but not dry inside.
11.
The skin is colored and ready to go out.
12.
French loaf can be eaten in many ways. It can be paired with salmon fried vegetables (cubine squash, green and red peppers, diced corn, diced mushrooms), celery and garlic roasted French loaves. (Mash three cloves of garlic, add a small piece of butter, add chopped celery and mix evenly, spread on the sliced baguette, and bake it in the oven until it has a fragrance)
Tips:
This bread is easy to use, so be sure to spray water when baking. Pinch the edges tightly after shaping.
