Basic baguette

Overview

The most original delicious food, sugar-free and oil-free, but the taste makes people want to take another bite

Tags

• baking
• clear water
• high gluten flour
• medium powder
• starter: high-gluten flour
• starter: dry yeast
• starter: water
• salt
• starter

Ingredients

Steps

1. 1 Mix the yeast and water in the starter

   

2. 2 Pour in the high-gluten flour and mix well with chopsticks

   

3. 3 Cover with plastic wrap and leave to ferment at room temperature for 3-4 hours. When small bubbles form on the surface, refrigerate and ferment overnight

   

4. 4 The starter that was fermented the next day

   

5. 5 Add the ingredients in the main dough and knead evenly until a rough film forms. Cover with plastic wrap and ferment for 120 minutes. Take it out and fold it twice at 40 minutes and 80 minutes (steps 6-11). During the process, you can apply a little oil on your hands or use a little hand powder

   

6. 6 Take out the dough and gently stretch it into a long strip

   

7. 7 Fold at 1/3

   

8. 8 Wrap the other 1/3 and pinch tightly

   

9. 9 Stretch the dough again

   

10. 10 Fold at 1/3

    

11. 11 Wrap the other 1/3 and pinch the closing edge tightly, thus completing a fold

    

12. 12 After fermentation for 120 minutes, take out the air and fold it once (steps 6-11), cover it with plastic wrap and put it in the oven to ferment until it doubles in size

    

13. 13 After fermentation for 120 minutes, take out the air and fold it once (steps 6-11), cover it with plastic wrap and put it in the oven to ferment until it doubles in size

    

14. 14 Take out the fermented dough, divide it into three equal parts, and pop the bubbles on the surface

    

15. 15 Take out the fermented dough, divide it into three equal parts, and pop the bubbles on the surface

    

16. 16 Flatten it gently with your hands, roll it up 1/3, and pinch it tightly

    

17. 17 Flatten it gently with your hands, roll it up 1/3, and pinch it tightly

    

18. 18 Wrap 1/3 of the other side, pinch it tightly, and leave it for 10 minutes

    

19. 19 Wrap 1/3 of the other side, pinch it tightly, and leave it for 10 minutes

    

20. 20 Rub the dough and place it on an oilcloth, cover it with plastic wrap and ferment for 1 hour (you can ferment at room temperature when the weather is hot). After fermentation for half an hour, the oven can start to preheat at 230 degrees. Place the stone slab on the grill and put it into the middle and lower layers of the oven. It must be preheated for at least half an hour

    

21. 21 Rub the dough and place it on an oilcloth, cover it with plastic wrap and ferment for 1 hour (you can ferment at room temperature when the weather is hot). After fermentation for half an hour, the oven can start to preheat at 230 degrees. Place the stone slab on the grill and put it into the middle and lower layers of the oven. It must be preheated for at least half an hour

    

22. 22 Sift a thin layer of flour over the fermented baguette and cut five long slits with a sharp blade

    

23. 23 Sift a thin layer of flour over the fermented baguette and cut five long slits with a sharp blade

    

24. 24 First pour a cup of hot water into the baking pan and place it under the stone slab. After one minute, pour in half a cup of hot water. Place the fermented baguette embryo on the stone slab. After baking at 230 degrees for 10 minutes, take out the baking pan and continue baking at 200 degrees for 15 minutes. If the color is good, cover it with tin foil

    

25. 25 First pour a cup of hot water into the baking pan and place it under the stone slab. After one minute, pour in half a cup of hot water. Place the fermented baguette embryo on the stone slab. After baking at 230 degrees for 10 minutes, take out the baking pan and continue baking at 200 degrees for 15 minutes. If the color is good, cover it with tin foil

    

26. 26 Finished product

    

27. 27 Finished product