# Fourth Baking Contest and is Love to Eat Festival# French Stick
1.
I don’t have a special baguette flour. I just use the home’s high-gluten flour. Put all the ingredients in a mixing bucket. The yeast and sugar and salt are placed separately. The purpose of adding ice water is to delay the fermentation. The ice water can be added according to the water absorption rate of the flour. .
2.
Knead until the surface is smooth, and the thicker film can be opened. I used the mixer at the first gear and kneaded for 30 minutes. The dough is sticky, completely different from the dough for sweet buns, and then sprinkled in the mixed spices (pepper 53%, Red peppers, carrots, parsnips, coriander, onions, salt, etc.). Don't add it too early, it will crush the spices!
3.
Fold the stirred dough with a scraper and place it in a basin for the first basic fermentation. (That is, cover it with plastic wrap to ferment at room temperature. Don’t start the fermentation function in a hurry. This kind of slowly fermented bread is free from its taste and Charm, I got it right, what should I do, when I think of it, it will be almost fermented, and nothing will be delayed.
4.
Ferment to double the size
5.
No need to exhaust, directly divide into five parts, about 162 grams each, if you stick to your hands, you can use hand powder to operate
6.
Roll out the dough into a rectangular shape and roll out thinner on one side
7.
Roll up from bottom to top, make the surface tight, pinch the interface together,
8.
It’s like this. If you don’t pinch tightly, it may burst during fermentation and baking.
9.
Don’t rush the rolled bread dough into the mold, make the others one by one, and let the dough relax again.
10.
Then take the first one and rub it again, place it in the mold one by one, and tighten the mold so that the purpose of using the mold is to prevent the bread dough from losing its shape.
11.
Brush a layer of olive oil or vegetable oil on the surface. Use a sharp knife to cut the cut. Be sure to use a sharp knife. My knife won’t be able to cut if it is not fast
12.
After the second fermentation, put it directly into the oven, and wait for the bread embryo to double its size. It took more than 40 minutes.
13.
Preheat the oven to 220 degrees, put an empty baking pan in the lower layer of the grilling net, when the temperature is reached, put the bread dough into the oven, pour a cup of hot water into the empty baking pan below, because the baking pan is hot, it will There will be steam, just close the door and bake immediately. After ten minutes, change the direction of the bread pan so that the bread has the same color. Continue to bake for ten minutes. Take out the hot water pan and bake for another five minutes.
14.
The shell is very crispy, the more you chew, the more fragrant
15.
Need to use a serrated knife to cut, the heart is soft, very chewy, salty bread, occasionally chewed mixed spices, do you know the taste? It's really really delicious!
Tips:
After the baking is completed, take it out and put it on the drying net, let it cool in the air. The successful baguette is a crunchy hard shell on the outside, soft inside with large and small pores.
