【france】mini French Loaf
1.
The main ingredient for the preparation, this is the flour for making sticks
2.
Making liquid: stir evenly with warm water and yeast, then add it to flour
3.
Stir well, seal and put in the refrigerator for 18-24 hours
4.
Put the main dough material and 44 grams of liquid into the bread bucket, and mix for about 35 minutes. The temperature of the dough after mixing is about 25 degrees.
5.
Put the dough in a container and leave it in a warm place to ferment for 90 minutes. After the dough reaches 45 minutes, it will be folded and the fermentation will continue.
6.
During this step, the oven starts to preheat 250 degrees. Divide the fermented dough into 2 portions and let relax for 15 minutes
7.
Turn the smooth side of the dough down, turn the bottom third up and press it tightly
8.
Press the upper third down
9.
Roll the dough to match the slate
10.
Put the shaped baguette dough into a mold to ferment for 30 minutes
11.
The fermented baguette dough is sprinkled with rye flour, and the bag is cut with a blade
12.
Move the dough to a stone slab, quickly add hot water to the upper baking pan, turn off the oven and bake for 10 minutes until the cut is completely popped, remove the upper baking pan and continue to bake for about 10 minutes until the color is satisfactory
13.
Baked
14.
Finished picture
Tips:
The oven should be preheated in advance. Generally, the maximum temperature of the oven is 230 degrees, my home is 250 degrees. Put the slate into the oven and preheat it together. Put a baking tray in the upper layer. When you start to bake, put hot water to make it steam. The internal structure is not ideal. , It is estimated that the dough has not been folded many times
