[french Stick]-the First Attempt that Needs to Continue to Work Hard

Name: [french Stick]-the First Attempt that Needs to Continue to Work Hard
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 100g All-purpose flour; 5g salt; 2g Low sugar yeast; 130g water

by quenny

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

To be honest, I was not interested in French sticks, because when I saw them in the supermarket before, they were all long ones. They looked like they could kill people. My intuition was very hard. I guess the taste would not be good. like. . .

This time, I tried it for the first time. For this reason, I also turned to the blog of the expert. I learned that the dough of the baguette should not be stirred too much. You can use the method of soaking and folding to help the dough to get gluten out. I tried it. , The effect is not bad.

However, it was probably because my entire time period was too long, which caused the activity of yeast to be reduced later, so the roasting effect was not good enough. The cut surface of a normal baguette should be approximately round, with large and evenly distributed internal holes. My obvious shape is not full enough, which means that the final fermentation is not strong enough, but there are still some big holes in the cut surface, which means that the overall operation direction is still correct. The next time you do it, you need to consider the yeast activity to shorten the time. .

In the end, the taste is good, not the tasteless feeling I imagined. Because the fermentation time is long, the aroma of the wheat itself is fully stimulated, and the salt in the formula is more than ordinary bread, so when it is eaten, it has a slightly salty wheat aroma, which is very aftertaste. . .

material:

Starter: 100g high-gluten flour, 2g salt, 1g low-sugar yeast, 75g water

Main dough: 100g high-gluten flour, 100g medium-gluten flour, 5g salt, 2g low-sugar yeast, 130g water"

Ingredients

[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. . .