baguette

baguette

Overview

It is said to be a baguette, but it is different from the traditional baguette. It is brushed with egg wash in the last step. The baked baguette is different from the traditional baguette in that the outer skin is relatively soft

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Ingredients

Steps

  1. Add 100g of high flour to the appropriate amount of water and yeast to make a starter. After fermentation at room temperature for three hours, place it in the refrigerator overnight (you can see a large amount of honeycomb tissue when you tear open the starter)

    baguette step 1

  2. Take out the starter, add 100g each of high flour and low flour, appropriate amount of yeast, appropriate amount of water and knead well

    baguette step 2

  3. Knead until a translucent film can be pulled out

    baguette step 3

  4. Sprinkle an appropriate amount of flour on the board, flatten the dough, fold it up, down, left and right, place it in a basin, cover it with plastic wrap and ferment for about 40 minutes

    baguette step 4

  5. Ferment until half the size, and you can see the fermented dough clinging to the bottom of the basin

    baguette step 5

  6. After fermentation, take out the dough and continue to flatten it and fold it up, down, left and right

    baguette step 6

  7. Place in a basin, cover with plastic wrap, and ferment for about two hours

    baguette step 7

  8. Let the dough rise until doubled in size

    baguette step 8

  9. Take out the dough and deflate it, fold it into four equal parts and let it rest for about 15 minutes

    baguette step 9

  10. Take a piece of dough, flatten it and roll it into a baguette shape

    baguette step 10

  11. Place the fermented baguette on a grill covered with tin foil. Spray a layer of water on the surface and brush with a layer of egg wash. Bake at 200 degrees for about 15 minutes. Remember to take out the baguette and spray it with water a few times to check the degree of coloring

    baguette step 11