baguette

Overview

Medium seed, refrigerated fermentation. This new method allows you to bake rich French bread in 4-5 hours from start to finish (assuming you've made the medium-sized dough ahead of time). Medium-sized dough can bring the flavor of 7-9 hours of fermentation to the final dough, which is the standard for many professional productions. The crust will burn to a rich reddish-gold color, rather than the golden color of under-fermented dough. This richer color occurs because more sugar is released from the starch during fermentation. This bread tastes sweet, like added sugar, but in fact, all the sugar in this bread is released from the flour, because during the fermentation process, amylase and amylase have enough time to break up the complex starch molecules. Like most hearth breads, another key to the success of this bread is gentle operation, keeping the gas in the dough as much as possible during the shaping process, so that the final bread center can produce larger irregular pores and maximize the release of flavor. This kind of bread center with big holes is one of the signs of the success of artisanal bread. The dough originally used to make 3 small baguettes was cut off by 3/4 to make one smaller baguette. You can use only cake or all-purpose flour, but I find that a 50-50 mix results in a richer texture, a softer texture and a perfectly crispy crust. It is absolutely true that this stick, which is much smaller than the ordinary baguette, has a soft heart hidden under the crispy exterior after cooling. There is a slight salty taste in the mouth on the first day, but soon the sweetness overflows. The irregular holes suggest that, if not particularly successful, it was not too unsuccessful. Cutting bags is a technical job, and I have long forgotten the essentials. I was so daring that I cut it off casually. I thought I could let it fully release the pressure, but when I saw the way it was tensing up in the oven, I realized that it seemed to be a little short of the mark. However, this look is already very gratifying. . . .

Tags

• baking
• children
• fast food
• all-purpose flour
• chinese dough
• grits
• high gluten flour
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Medium-sized dough: 35g high-gluten flour, 35g medium-gluten flour, 1g salt, 0.5g dry yeast, 42g water

   

2. 2 Pour the Chinese seed powder into a bowl and mix,

   

3. 3 Add water,

   

4. 4 Knead into a smooth dough, place in a bowl, cover with plastic wrap, and ferment.

   

5. 5 Let the dough double in size and chill in the refrigerator overnight.

   

6. 6 Main dough: All medium-sized dough, 35g high-gluten flour, 35g medium-gluten flour, 1g salt, 0.5g dry yeast, 42g water, appropriate amount of coarse corn flour

   

7. 7 Take out the medium-sized dough, divide it into 6 equal parts, and let it warm for an hour.

   

8. 8 Pour the dough and all the dough ingredients into the bread barrel,

   

9. 9 Start the dough kneading program,

   

10. 10 Stir until the film can be pulled out.

    

11. 11 Place in a bowl and ferment at room temperature for 2 hours

    

12. 12 The dough will double in size.

    

13. 13 Remove, without deflating, and gently shape into an oval.

    

14. 14 Fold in three along the long side,

    

15. 15 Roll into a long strip, place on a baking sheet lined with cornmeal, and ferment for 45-75 minutes.

    

16. 16 Grow the dough to 1.5 times and make diagonal cuts on the surface.

    

17. 17 Place in the oven, middle layer, heat up and down to 230 degrees, and spray water into the oven every 30 seconds to create steam. After three times, close the oven door and bake for about 30 minutes.

    

18. 18 The surface is golden brown and comes out of the oven. Cool and serve.