Baguette is one of the most traditional French breads, rich in nutrients and originally intended to be a long gem.
The baguette recipe is simple, with just four basic ingredients: flour, water, salt and yeast, usually no sugar, no dairy, no or little oil, unbleached wheat flour, and no preservatives. In terms of shape and weight, each strip is 76cm long and weighs 250g. It is also stipulated that there must be 5 cracks for bevel cutting.
Its characteristics are that the skin is crispy, the inside is soft and slightly tough, and the more chewed it is, the more fragrant it is, full of wheat flavor. The eating method is very simple, stretch out your left hand to grab the long stick, clamp it with five fingers, then follow up with your right hand, jam the end of the bread, then turn your left hand down and your right hand up to unscrew the bread. This bread is prepared from the simplest of ingredients, it consists of only wheat flour, salt, yeast and water as a basic recipe. Because the dough structure formed by the combination of wheat flour and water and the maturation of the dough due to fermentation have a direct impact on the volume and taste of the bread, therefore, compared with other breads, the correct preparation and production of the dough in each process are important. Observation is very strict.
There are mainly the following steps to make baguette. First, prepare the water, flour mix without dry powder. Hydrolysis for 30 minutes. This step is to make the dough produce gluten, reduce the mixing time in the later stage, and increase the flavor of the bread. Then add yeast and salt, stir the film, and the surface temperature is 22-24 degrees.
Second, arrange the dough to make the surface plump, round and smooth, and put it into the fermentation box to ferment. The fermentation temperature is 28 degrees, the humidity is 75%, and the dough is fermented for 2 hours. After that, the dough is taken out. To minimize the pressure on the dough, just turn the fermentation box upside down and use the weight of the dough to take it out. When the dough sticks to the fermentation box, it can be scraped off with a scraper. Arrange into a rectangle, then slightly arch the palm of your hand and tap the dough lightly. Be sure to be light, then fold the dough left and right, and then fold it in half again, and put it in the fermentation box. Put the dough folded in the previous step into the fermentation box and ferment for another 60 minutes.
Third, after the fermentation is complete, remove it from the baking tray. Baguette cut. With the knife facing down, make five or seven cuts on the surface of the dough at a 45-degree angle, overlapping each cut by 1/4. Preheat the oven for 40-60 minutes and place the dough in the oven. Spray the steam once before and after. Adjust the temperature to 250/220 degrees. Baked in 20 minutes.
