Improved baguette

Overview

Baguette is a traditional French bread, rich in nutrients, crispy on the outside, soft and slightly tough on the inside, and the more you chew, the more delicious it becomes. The baguette recipe is also simple, using only four basic ingredients: flour, water, salt and yeast. Today I used the baguette mold, only taking its shape and changing its heart. The improved version of the baguette is more in line with your own taste because of the addition of whipping cream and white sugar. In order not to mislead everyone, let me say the important thing three times: this is not an authentic version of the baguette, it is just a copycat version of the baguette made by borrowing the baguette mold. In other words, this is a sweet bread with the appearance of a baguette.

Tags

• baking
• breakfast
• afternoon tea
• butter
• egg liquid
• high gluten flour
• whipping cream
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 All the ingredients are ready, but I forgot to show the butter

   

2. 2 Put all the ingredients except butter into the mixing bowl

   

3. 3 Start the kneading process. When the dough can be pulled out into a thick film, add softened butter and continue kneading

   

4. 4 The dough is very moist and can pull out such a transparent film, and the kneading is complete

   

5. 5 After the dough is rounded, place it in a basin and cover it with plastic wrap for basic fermentation. When the dough has doubled in size, dip your fingers in flour and poke a hole in the top of the dough. If it does not collapse or shrink, the fermentation is successful

   

6. 6 Take out the dough, place it on the kneading mat, knead it slightly, weigh it and divide it into three equal parts, and let it rest for 10 minutes

   

7. 7 Take a piece of dough and roll it into an oval

   

8. 8 Roll it into a roll from top to bottom, with both ends slightly pointed, and pinch the seal with the seal facing down

   

9. 9 The other two doughs are processed in sequence and placed in the baguette mold for secondary fermentation

   

10. 10 When it has doubled in size, use a sharp knife to make a few cuts on the surface; start preheating the oven to 180 degrees (an authentic baguette should have an odd number of cuts, and there should be strict numbers and spacing between each cut)

    

11. 11 Put the raw material into the middle layer of the preheated oven, 180 degrees, heat up and down, about 25 minutes

    

12. 12 Take out of the oven and let cool on a rack

    

13. 13 She still looks pretty

    

14. 14 The seal is slightly cracked, but overall it's pretty good

    

15. 15 When cut, it looks like the texture of a sweet bread, but the taste and texture are really good