Yogurt baguette

Overview

French bread has a crispy crust and a soft texture on the inside. I like it very much. Moreover, French bread has relatively little sugar and oil, which makes it much healthier for a frequently eaten bread. The recipe of the bread I made today still followed the recipe of the masters, but replaced the 85g of water with 100g of yogurt. The bread made this way tastes better. Of course, this is just a personal preference. If you don’t like yogurt, you can still add 185g of water directly

Tags

• baking
• children
• bread
• afternoon tea
• butter
• cake flour
• high gluten flour
• sugar
• yeast powder
• yogurt
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients into the bread bucket

   

2. 2 Start the dough kneading process twice and knead the dough to the expansion stage

   

3. 3 Cover with plastic wrap and place in the refrigerator, refrigerated and fermented for more than 18 hours until doubled in size.

   

4. 4 After fermentation, take it out and let it warm for an hour. Divide the warmed dough into 3 dough pieces and rest for 10 minutes (you can rest for 15 minutes in winter

   

5. 5 Take a piece of dough. Don't knead it hard. Knead the dough from one end into a long strip

   

6. 6 Become an olive shape with the end facing down

   

7. 7 Place in baking pan

   

8. 8 Moisturize and ferment until 2 times the size, then cut the surface

   

9. 9 Sift in high-gluten flour,

   

10. 10 Preheat the oven to 200 degrees for 5 minutes, then place on a baking sheet, spray the oven with water, and bake for 15 minutes. I have a 35-liter oven and put it on the second shelf below. The specific temperature and position will depend on your own oven.

    

11. 11 The baked baguette is crispy on the outside but still soft on the inside. It is a delicious bread. Try not to exhaust the air when dividing the dosage, just form a lump into the dosage. I kneaded it a little too much and there were fewer big holes