1. Prepare ingredients. Ingredients: 300 grams of high-gluten flour, 75 grams of low-gluten flour, 3 grams of salt, 4 grams of dry yeast powder, 5 ml of olive oil, 225 ml of warm water around 35 degrees, 2 grams of lemon juice. Accessories: 150 grams of fresh spinach.
2. Put all the main ingredients into the bread machine.
3. Select the kneading key (about 30 minutes to knead the dough), stop kneading the dough after the surface is smooth, and wait for fermentation.
4. Take advantage of the fermentation time of the dough, prepare the auxiliary materials. Boil the spinach in boiling water, remove it and let it cool in water, then wring out the water vigorously, and cut into spinach for later use.
5. When the dough rises to twice its original volume, it indicates that the first fermentation is ready.
6. Take the dough out of the bread maker and press it with your fist to expel the air.
7. Wrap the minced spinach in the dough and knead until the spinach and the dough are evenly fused.
8. Divide the dough into three equal parts of dough and let it rest for 15 minutes.
9. Take a small dough and roll it into a 20cm*10cm rectangular dough.
10. Roll up the dough from one side, and then pinch the gap with your hands. as the picture shows
11. Put the dough into the baguette mold.
12. Carry out the second fermentation, and then make three diagonal cuts on the surface of the bread.
13. The oven is heated at 250 degrees and lower at 200 degrees. After preheating for five minutes, put the bread on the bottom of the oven, and then put an empty baking pan on the top of the oven, and pour about 50 ml of hot water into it. Close the lid and bake for about 20 minutes, then take out the top empty baking pan, close the lid and bake for another 20 minutes.
Tips:1. These ingredients can be used to make three 20cm long baguettes.
2. Warm water of about 35 degrees. If there is no temperature agent, you can try it with your hands, and you can feel it is equivalent to body temperature.
3. When adding minced spinach to the dough, it may stick to the surface. You can use some dry noodles, but remember not to put too much, so as not to affect the hardness of the dough.
4. If you don't have a baguette mold, you can use an ordinary baking pan.
5. When making a cut on the bread, be sure to make it before baking. Don't stroke too early, or the dough will come together again.
6. All kinds of freshly squeezed vegetable juices and pomace will retain a lot of dietary fiber. You can knead the remaining pomace into the dough of this bread and bake them into baguettes of various flavors. It is delicious and healthy without wasting ingredients.
When you are cooking this delicacy, if you have any questions, please add WeChat "leyou517" for inquiries. I will answer seriously one by one.
