daogrs talks about pure bread heart-country baguette

Overview

Speaking of the romantic country - France, in addition to the magnificent Arc de Triomphe and the famous book "Notre Dame de Paris", Little Bee will also think of France's traditional bread - country baguette. The French name of baguette is Baguette, which originally means long strip of gemstones. Baguette is to France what rice is to China. It is called the king of bread by the French. It can not only be tasted on its own, but is also very tolerant and can be paired with a variety of foods. Today, the country baguette brought to you by Little Bee is very simple, with extremely simple ingredients, so the taste is very pure. The crispy outer layer is wrapped in a soft and flexible bread core. There are no complicated ingredients. The rich wheat flavor is slightly salty. The more you chew, the more delicious it becomes. You will never get tired of eating it! Clip on this country baguette and experience Parisian style with Little Bee.

Tags

• baking
• breakfast
• students
• french bread flour
• instant dry yeast
• salt
• water

Ingredients

Steps

1. 1 Take 400g of flour, add salt and mix well. The other 100g of flour will be used in step 5.

   

2. 2 Take 400g of flour, add salt and mix well. The other 100g of flour will be used in step 5.

   

3. 3 Add half the amount of flour mixed in step 1 to the water, use a spatula to stir into a smooth batter, cover with plastic wrap, and leave in a warm place to ferment.

   

4. 4 Ferment until the batter has more bubbles.

   

5. 5 Add the other half of the flour mixed in step 1 to the fermented and bubbling batter, and mix evenly. The dough is very sticky at this point. Add the other 100 grams to the dough in 2-3 batches, kneading as you go, until the dough becomes less sticky, but still slightly sticky.

   

6. 6 Sprinkle dry flour on the surface, place the kneaded dough on it, and continue kneading until the dough becomes softer and more elastic. Place the kneaded dough into a bowl, cover with plastic wrap, and let rise in a warm place until the dough doubles in size.

   

7. 7 Sprinkle dry flour on the surface, place the kneaded dough on it, and continue kneading until the dough becomes softer and more elastic. Place the kneaded dough into a bowl, cover with plastic wrap, and let rise in a warm place until the dough doubles in size.

   

8. 8 Preheat the steam oven to 230 degrees, place an empty baking pan upside down in the middle of the oven, and preheat for about 20 minutes.

   

9. 9 Sift a little flour on the surface of the fermented dough.

   

10. 10 Use a sharp knife to make slits in the dough.

    

11. 11 Set the baking mode of the steam oven to high temperature steaming mode, 230 degrees, for 10 minutes.

    

12. 12 Gently transfer the dough into the oven and bake on an inverted baking sheet.

    

13. 13 After baking for 10 minutes, turn to 200 degrees and bake for 25 minutes.

    

14. 14 When baking is complete, remove the baguette from the oven.