Black sesame mini baguette

Overview

There is no need to knead the dough. Gluten is produced by standing and folding. There are no special instructions. Just follow the steps and it will be sauce~ The following dosage can make two 30cm mini baguettes. All-purpose flour is our commonly used ordinary flour, with a protein content of about 11%.

Tags

• baking
• children
• bread
• afternoon tea
• all-purpose flour
• black sesame
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare all the raw materials (if the weather is very hot, use ice water, because it takes a long time to avoid fermentation too fast)

   

2. 2 Mix all ingredients and let sit for 30 minutes.

   

3. 3 When folding the dough for the first time, the folding technique is to lift one side of the dough, then pull it up and fold it toward the center, and fold all four sides toward the center to complete one fold. Fold every 40 minutes, a total of 4 times. (During the folding process, the dough completes its first room temperature fermentation and increases in volume).

   

4. 4 After the last fold is complete, let the dough rest for 20 minutes. Then divide into two equal parts, roll into balls, and let rest for 20 minutes.

   

5. 5 Take a piece of dough, flatten it slightly (do not overdeflate it), fold the upper and lower ends toward the center, press it tightly with your fingers, then fold it in half again and press the seams tightly with your fingers.

   

6. 6 Roll the pressed dough into a long roll, place baking paper on the baguette mold, move the dough to the mold, and ferment twice to double the volume.

   

7. 7 Transfer the fermented dough together with the baking paper to the baking sheet, dust with flour and cut into buns.

   

8. 8 Preheat the Haier tender oven to 250°, put the baking sheet into the middle and lower racks of the oven, and bake at 250° for 6 minutes in tender bake (steam + bake) mode.

   

9. 9 Turn the heat to 220° and continue baking for 20 minutes.