French baguette baby food

Overview

If you like a hard and chewy baguette, you can try this baguette. The charm of the baguette is that it has a crunchy outside and a chewy inside. You won’t be able to stop eating it. Little Yuzi started chewing this kind of hard bread when he was 1 year and 3 months old. I thought he wouldn't like the non-soft bread. He might use it as a teething stick and it was quite delicious. It is said that 80% of the bread sold in France is baguette, and baguette is their white rice. Without baguette, they cannot eat vegetables. Many people think that baguette is not delicious because in the past few decades, we have eaten bread that is heavy in sugar and oil. We always think that bread is called bread when it is rich in aroma and very soft. In fact, the baguette is a representation of simplicity, which restores the original appearance of bread. The most important thing is that it is low in sugar and oil, and easy to operate! Now it has become the favorite of many people who want to lose fat and keep fit. Reference age: 1 and a half years old and above

Tags

• baking
• afternoon tea
• autumn recipes
• students
• dried fruits
• instant dry yeast
• mix high flour and whole wheat flour
• spices
• ice water
• salt

Ingredients

Steps

1. 1 Except for the optional materials, place all the materials in the mixing bucket. Keep the yeast and salt separately. The purpose of adding ice water is to delay fermentation. The ice water can be added according to the water absorption rate of the flour. Knead until the surface is smooth and the thicker film can be pulled apart. The dough is sticky, which is completely different from the dough for sweet buns. Then sprinkle in spices and dried fruits.

   

2. 2 Fold the kneaded dough with a scraper, place it in a basin, and perform the first basic fermentation (that is, cover it with plastic wrap and ferment at room temperature, and do not rush to start the fermentation function. This slowly fermented bread has its own taste and charm. It is done, and you can do whatever you want. By the time you think about it, the fermentation will be almost done, so there will be no delay.) Ferment until doubled in size. No need to vent, just divide into 3 parts directly, you can use hand powder to operate.

   

3. 3 Roll the dough into a rectangular shape, making one side thin. Roll up from bottom to top to tighten the surface and pinch the interface together. It looks like this. If you don't pinch it tightly, it may explode during the fermentation and baking process.

   

4. 4 Do the other things one by one and let the dough rest a little.

   

5. 5 Dust the surface of the dough with flour, and then use a sharp blade dipped in water to cut cleanly along the longitudinal axis of the dough at a 45-degree angle to the surface of the dough. Two or three cuts, depending on personal preference. Note that the angle between the knife edge and the longitudinal axis should be as small as possible.

   

6. 6 For the second fermentation, put it directly into the oven and wait until the bread dough has doubled in size, about 40 minutes.

   

7. 7 Preheat the oven to 220 degrees, place an empty baking pan under the grill grid, pour a cup of boiling water into the pan after preheating is completed, and it's done when you hear a "Z" sound. Bake the fermented dough in the middle rack of the oven for about 25 minutes. You should hear a slight crackling sound during baking.

   

8. 8 The shell is very crispy and the more you chew, the better it gets. After baking, take it out and place it on a drying net, ventilate it and let it cool. A successful baguette will have a crispy hard shell on the outside and a soft inside with large and small pores. A serrated knife is required to cut like this.

   

9. 9 The inside is soft, very chewy, salty bread, occasionally chewed with mixed spices, very delicious! However, the big and small holes are not obvious yet, and we need to continue to work hard.