Soft baguette
Overview
This bread is made with ordinary high-gluten flour (not special bread flour). It is low in sugar and oil. It suits my stomach very well. When it is freshly baked, it is crispy on the outside and soft on the inside. It is soft and chewy after cooling. It feels like a baguette on the outside but soft and tough on the inside. So please give it a pat, I I just found a bread that I like the texture of. You must decide with me whether it is a baguette. I have no idea. Not to mention the tools are not complete, the oven temperature is not enough, and my skills are not that good. So I just happily make the food I like. As for the preservation method of this bread, the best way I have tried is to slice it and freeze it immediately after it is cooled out of the oven. When you want to eat it, take it out and warm it up before eating it, or fry it in a pan, or make it into garlic flavor. It is very convenient. Isn't it very convenient? The original recipe is from Su Nian Jinshi, I made some changes.
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Ingredients
Steps
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Knead all the ingredients into a smooth and elastic dough, which can be slightly stretched, but does not need to be completely completed.
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Let the dough rise in a warm, moist place until doubled in size. (I make the noodles at noon and refrigerate them, then take them out to warm up when I get home at night and continue to make them double in size)
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Divide the dough into two parts, gently roll into a ball and let rest for 20 minutes.
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Gently stretch into an oval shape.
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Roll up the long side to seal, then twist slightly to make it longer.
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Cover with plastic wrap and let rise for 20 minutes, sift in flour and cut 3 or 4 slits with a sharp knife.
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Ferment again for about 20 minutes until 2-2.5 times the original size.
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Put it in the oven, 200 degrees for 15 minutes, then turn to 230 degrees for 5 minutes. If the color is too deep, cover it with tin foil. Let cool, cut into pieces and freeze immediately. Rewarm or lightly fry before eating.
