A variety of whole wheat baguettes for breakfast

Overview

The baguette has a seemingly hard outer skin, but is very soft on the inside, exuding a strong wheat aroma. It goes well with many ingredients and is a good breakfast choice. This baguette adds a little butter, sugar, salt, and whole wheat flour to make it taste better. It is paired with salmon and stir-fried vegetables to make the breakfast more nutritious. It is a good choice for mothers who are worried about what their children should eat for breakfast.

Tags

• staple food
• baking
• home cooking
• high gluten flour
• sugar
• unsalted butter
• whole wheat flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Add 160g water, 5g sugar, 3g salt, 215g high-gluten flour, 35g whole wheat flour in order into the bread barrel, dig a hole and bury 3g yeast powder.

   

2. 2 After the dough is kneaded, add 5g of butter and mix until it reaches the expansion stage. (The expansion stage is to cut a piece of dough and stretch it with both hands. You can pull out a large thin but opaque film. The transparent state is the complete stage, which is best for making toast. The baguette dough does not need to be kneaded to the complete stage).

   

3. 3 After the dough is mixed, place it in a small basin, cover it with plastic wrap and let it rest for 15 to 20 minutes.

   

4. 4 Divide the dough into three equal portions, roll into a round ball, cover with plastic wrap and let rest for 15 minutes. Roll the dough into an oval shape. Fold both sides of the dough inward and roll into an olive shape.

   

5. 5 Tighten the edges.

   

6. 6 Roll into a uniform cylinder shape with pointed ends. The dough is chewy, so it is not easy to knead it too long. It can be kneaded to about 16 centimeters. Place the plastic wrap under the dough to save hair, wait until the three dough pieces are finished shaping, and repeat until they are about 20 cm in length.

   

7. 7 Roll into a uniform cylinder shape with pointed ends, and cover with plastic wrap throughout to prevent moisture loss. It's not easy to knead it for the first time, but it becomes easy to knead it after leaving it for a while.

   

8. 8 Take out the fermented dough and quickly make several diagonal cuts about 0.5 cm deep on the surface with a razor blade.

   

9. 9 Sift a thin layer of flour on the bread dough, preheat the oven to 180 degrees for upper and lower heat, and 170 degrees for lower heat. Place the oven on the middle shelf and bake for 20 minutes. After preheating, use a spray bottle to spray water on the oven wall twice to increase the humidity of the oven, and quickly place the baking pan.

   

10. 10 Every five minutes, use a spray bottle to quickly spray water on the inside of the oven two or three times. This will make the outside crispy but not dry inside.

    

11. 11 The skin is colored and ready to be baked.

    

12. 12 There are many ways to eat baguettes. It can be paired with salmon and stir-fried vegetables (diced zucchini, green and red peppers, corn, mushrooms) and baked baguettes with celery and pesto. (Mash three cloves of garlic, add a small piece of butter, add chopped celery and mix evenly, spread it on the sliced baguette, and bake it in the oven until the aroma is released)