Frozen Fermented French Baguette
1.
Pour 500 grams of high-gluten flour into a basin, add salt and yeast. Note: Yeast and salt should be placed separately, add 320 grams of water, and stir with chopsticks without dry powder.
2.
Soak the dough for 30 minutes, cover it with plastic wrap, and automatically generate gluten when it sits still. Then, ferment for 60 minutes. In the process, the dough is folded once every 20 minutes for a total of 3 times.
3.
The fermented dough becomes larger, cover it with plastic wrap and put it in the refrigerator for 18-24 hours.
4.
Take out the dough from the refrigerator, sprinkle flour on the cutting board, pat the dough gently with both hands to exhaust.
5.
Make the last three folds.
6.
Divide the dough into 4 pieces.
7.
Take a small dough, flatten it with your hands, and shape it into an oval shape. Press it tightly from the top and roll it into a spindle-like olive shape.
8.
Put it in the baking tray.
9.
Place two large bowls at the bottom of the oven and pour boiling water to create steam for the dough after cutting. Close the oven door and let the dough ferment for 45 minutes in an environment with a temperature of 30-35°C and a humidity of 74°C.
10.
Take out the bakeware and preheat at 200°C for 10 minutes.
11.
Put the two baking pans in the oven and bake them at 200°C for 20 minutes. Change the positions of the two baking pans every 10 minutes, so that the French sticks in the two baking pans are colored in the same color, and then they are released from the mold.
12.
There are holes in the internal organization of the view stick.
Tips:
1. The practice stick does not advocate using a machine to revitalize the dough, which means that the bubbles inside the dough due to fermentation cannot be destroyed.
2. The baking time depends on the temperature of each refrigerator. The biggest feature of Ou Bao is that the outer coke is soft and the inside is soft and has a large number of holes, revealing a strong wheat aroma from the bread.
