[french Stick]-the First Attempt that Needs to Continue to Work Hard
1.
Pour the starter ingredients into the basin
2.
Stir well
3.
Cover with plastic wrap and ferment at room temperature for 1 to 2 hours until small bubbles appear on the surface of the dough, then put it in the refrigerator to ferment for about 7 hours
4.
After taking out the dough, let it warm up at room temperature for 1 hour. If you open the dough, you will find many honeycomb-shaped holes inside.
5.
Pour the main dough ingredients into the basin together
6.
Stir to form a dough
7.
Add warmed starter
8.
Stir well
9.
After fermentation for about 20 minutes, use a spatula to fold up and down the dough
10.
Then turn up the folded dough in the same left and right directions, and continue to ferment; ferment at room temperature for a total of about 2 hours, during which the dough is turned up and folded for 5 times, and each operation time is the 20th, 40th, 60th, and 60th from the start of fermentation. 80, 100 minutes;
11.
After the last operation, the dough has come out of the film
12.
Cover with plastic wrap and put it in the refrigerator to continue refrigerating and fermenting for 20 hours
13.
The dough becomes approximately 2~3 times the size when taken out
14.
Take out the dough and divide into three parts
15.
Fold into a cylindrical shape after lightly patting, and relax for 25-30 minutes
16.
Take a loose piece of dough, press off the buoys, and lightly press it into a rectangle
17.
Fold inward along the long side on both sides and seal
18.
Rub slowly
19.
Put it on a baking tray lined with greased paper for the final fermentation
20.
Ferment for about 30~60 minutes, to the extent that a part of it rebounds slowly after lightly pressing with your fingers, and cut a cut on the surface of the dough with a knife
21.
Preheat the oven at 230 degrees for 10 minutes in advance, pour boiling water into the bottom baking pan, place the baking pan with the dough in the middle of the oven, bake for 10 minutes, take out the baking pan with water, and spray water on the surface of the bread After that, continue to bake for 20 minutes, and then it can be sliced and eaten after being released from the oven.
Tips:
1. During the first fermentation of the dough, use a spatula to fold the dough from four directions to help the dough to emerge;
2. Later, I put the miant dough in the refrigerator and fermented for 20 hours. It was really helpless, because it was too late after the previous steps, and there was not enough time during the day the next day, so I had to delay it until the next day. The night continues; under normal circumstances, you don’t need to refrigerate the fermentation step, just ferment at room temperature to 2~3 times the size to continue the follow-up action;
3. The cut is still a flaw. Is it difficult to understand that the knife is not sharp enough? It seems that I have to buy a razor blade later. . .