Soft Baguette

Name: Soft Baguette
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 235g Ordinary high powder; 15g Low powder; 110g water; 25g granulated sugar; 8g Corn oil; 3g yeast; 5g salt

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This bread is made of ordinary high-gluten flour (non-special bread flour), low sugar and low oil, very suitable for my stomach, when it is just baked, it is crispy on the outside and soft on the inside. It is soft and chewy after cooling, and it looks like The baguette, but the inside is like soft and tough bread, so please pat it gently, I just found a bread that tastes your favorite, you must entangle with me whether this is a baguette or not. I have no idea, not to mention the lack of tools, the oven temperature is not enough, and the level is not that level, so I just happily make my favorite food. For the preservation method of this bread, the best I have tried is to slice it and freeze it immediately after it is out of the oven and let it cool. When you want to eat it, take it out and return to the temperature and eat it immediately, or frying it in a pan, or making it into garlic. , Is it very convenient. The original party was from Su Nianjin, and I made some changes. "

Ingredients

Soft Baguette

1. All the materials are kneaded into a smooth and elastic dough, which can pull a little film a little, without the need for a complete stage.

2. The dough rises to twice its size in a warm and moist place. (I made the noodles at noon and put them in the refrigerator, and took them out at night when I went home to warm them up and continue to make them double the size)

3. Divide the dough into two parts and gently knead and relax for 20 minutes.

4. Gently pull it into an oval shape.

5. Roll up the seal from the long side, and rub it a little longer.

6. Cover with plastic wrap and proof for 20 minutes, sift flour, and cut 3 or 4 cuts with a sharp knife.

7. Ferment again for about 20 minutes to 2-2.5 times the original size.

8. Put it into the oven, turn to 230 degrees for 5 minutes after 15 minutes at 200 degrees, the color is too dark and cover with tin foil. After cooling, cut into pieces and freeze immediately, warm up or fry for a while before eating.

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