Wheat Coarse Grains Baguette

Wheat Coarse Grains Baguette

1. Choose 250g of wheat flour, pour in yogurt, and stir evenly with the baking powder diluted with warm water.

2. The first fermentation.

3. Use tin foil to prepare and fix the grille for use during the fermentation process.

4. Add a proper amount of olive oil to the dough that has been fermented to 1 time, knead the dough evenly and continue to ferment.

5. After fermentation, take out the noodles and knead until fascia-like.

6. Divide into three doughs, roll out the dough with a rolling pin, add dried red dates in the middle, and roll it into this bear-like shape from top to bottom. Put it in the grill and continue to proof until the surface expands.

7. After spraying water on the surface, put it into the oven and heat it up and down at 210°C for half an hour.

8. About 10 minutes or so, after the surface has a cooked color, pull out and cover with a layer of tin foil to prevent baking.

9. Supplement the picture in the previous step.

10. Continue to bake for 20 minutes, take it out to cool and prepare to slice the mizimisi.