# Fourth Baking Contest and is Love to Eat Festival# French Stick

# Fourth Baking Contest and is Love to Eat Festival# French Stick

1. Put the water and flour into the bread machine and knead it evenly, put it in the bread machine and let it stand for 30 minutes

2. Add yeast to the dough and knead evenly, then add salt and knead well

3. After kneading the dough until the surface is smooth, take it out and round it and place it on the kneading mat, and leave it for 1 hour.

4. Turn it over in an hour and ferment for another hour

5. After the basic fermentation is complete, cut into two portions

6. After patting out big bubbles with your hands, fold the dough from top to bottom, and then let it rest for 15 minutes

7. After waking up, pat the big bubbles in the dough with your hands, then fold the upper and lower dough in half in the middle, and press the seal with the root of the palm.

8. Knead the dough into strips and place them on greased paper for the final fermentation

9. While the dough is fermenting, preheat the oven to 230 degrees

10. After the dough has doubled in size, cut the dough on the surface and sprinkle with rye flour

11. Put the dough into the middle layer of the preheated oven, first turn on the steam and bake at 230 degrees for 5 minutes, then turn the upper and lower heat to 230 degrees for 15 minutes

12. After it’s out of the oven, just put it on the grill and let it cool. When the baked baguette is out of the oven, you will hear the baguette "sing"

Tips:

1. If there is no special flour for French sticks, use high-gluten flour instead
2. The practice stick is best to be made with slate. This time I did not prepare the slate in advance, so I used the most common method to make it.
3. If you use slate, put the slate into the oven when preheating the oven first. The preheating time is 1 hour. The preheating time must be long enough so that the slate has a high enough temperature, and then the preheating is good. After that, move the oil paper to the slate.
4. It can also be made with a stick mold
5. Steam must be used for the cooking stick. The steam can keep the dough skin soft and make the dough expand quickly and evenly. The steam participates in the coking reaction of the skin and contributes to the thin and crisp shell
6. Pay attention to the technique during the plastic surgery. The technique must be lightly patted, so as to retain a large amount of air in the dough and only expel the big bubbles.
7. When cutting the bag, the knife is not inserted vertically, but the knife is inserted diagonally