French Bread

French Bread

1. Prepare the ingredients and the following tools: panel (for kneading and whole surface), rag (under the panel, for non-slip), spatula (for scooping wheat flour), basin (for mixing and basic fermentation), measuring cup, electronic scale , Ladle (for stirring), small dish (for weighing salt), small bowl (for weighing and dissolving yeast), wicker/rattan frame (for secondary fermentation), knife (for dough cutting), clean and slightly damp Cloth (for yeast dough).

2. Put the wheat flour weighed on an electronic scale into the basin.

3. Put a packet of Angel yeast into a small bowl and dissolve it with 100ml of water.

4. Weigh 10g of salt.

5. Put 120ml of water, the dissolved yeast solution, and salt into the basin in turn, mix well with the wheat flour, and then add the remaining water several times (add water while stirring).

6. Put the stirred wheat flour on the panel together, spread a thin layer of dry wheat flour, and continue to knead the dough until the dough is smooth and spherical.

7. Put the whole dough in the basin, cover with a slightly damp clean cloth, and leave for 1 hour and 30 minutes.

8. This is the comparison of dough size before and after basic fermentation.

9. After the basic fermentation is over, put the dough on the panel for shaping (spread a thin wheat flour to prevent the dough from sticking to the panel).

10. After being rounded into a smooth spherical shape, put the dough in a rattan frame or a wicker basket (this frame is breathable), cover it with a slightly damp clean cloth, and carry out secondary fermentation for 2 hours.

11. After the second fermentation is over, shape the dough again, cut it with a blade, and place it on the oven paper in the oven tray.

12. Put another empty baking pan on the bottom of the oven in advance and preheat 230 degrees for 5 minutes. After that, pour 50ml of water into the empty baking pan on the bottom layer, and put the dough on the baking pan on the second layer (the second layer from the bottom up). Bake for 35-40 minutes at 230 degrees.

13. After baking, take the bread out and place it on a shelf to cool.

14. When the bread is still warm, cut the bread, observe whether there are pores, the strength of the noodles, and taste the taste.

15. It's the first time I made bread, and it was the baguette made by looking at this book. I tried it for my parents and neighbors, and it was basically successful. Summarize a few points to be improved: 1. The water is a little too much, which leads to a lot of wheat flour in the later stage; 2. The baking time is a bit long, try to shorten it by 5 to 10 minutes next time; 3. The dough is a bit soft. The incision is not neat.

Tips:

1. If you don't have two baking pans, you can use a brush to brush the water on the dough before you start baking the bread. To prevent excessive moisture loss during the baking process.
2. What I made today is a kind of high-moisture dough, so the dough is softer.
3. A small package of commercial yeast basically corresponds to about 500g of wheat flour. If it is natural yeast, double the amount.