【Baguette】——The first attempt that requires continued efforts

【Baguette】——The first attempt that requires continued efforts

Overview

To be honest, I wasn’t really interested in baguettes at first, because when I saw them in the supermarket, they were all long and looked like they could kill people. They felt very hard and I probably wouldn’t like the taste. . . This time, it was my first time to try it. For this reason, I checked the expert's blog and learned that the baguette dough should not be stirred too much. You can use soaking and folding to help the dough develop gluten. I tried it and the effect was pretty good. However, it may be because my entire time period was too long, which caused the activity of the yeast to decrease later, so the baking effect was not good enough. The cut surface of a normal baguette should be nearly round, with large and evenly distributed holes inside. The shape of mine is obviously not full enough, indicating that the final fermentation is not strong enough. However, there are still some large holes in the cross section, indicating that the overall operation direction is correct. Next time, the yeast activity needs to be considered to shorten the time. In the end, it tasted pretty good, not at all the tasteless feeling I imagined. Because the fermentation time is long, the aroma of the wheat itself is fully stimulated, and the formula contains more salt than ordinary bread, so when you eat it, it has a light salty wheat aroma and a great aftertaste. . . Ingredients: Starter: 100g high-gluten flour, 2g salt, 1g low-sugar yeast, 75g water. Main dough: 100g high-gluten flour, 100g medium-gluten flour, 5g salt, 2g low-sugar yeast, 130g water

Tags

Ingredients

Steps

  1. Pour the starter ingredients into the basin

    【Baguette】——The first attempt that requires continued efforts step 1

  2. Mix well

    【Baguette】——The first attempt that requires continued efforts step 2

  3. Cover with plastic wrap and ferment at room temperature for 1 to 2 hours until small bubbles appear on the surface of the dough, then put it in the refrigerator to ferment for about 7 hours

    【Baguette】——The first attempt that requires continued efforts step 3

  4. After taking out the dough, let it warm at room temperature for 1 hour. When you peel the dough apart, you will find many honeycomb holes inside

    【Baguette】——The first attempt that requires continued efforts step 4

  5. Pour the main dough ingredients into the basin together

    【Baguette】——The first attempt that requires continued efforts step 5

  6. Stir well into a ball

    【Baguette】——The first attempt that requires continued efforts step 6

  7. Add the warmed starter

    【Baguette】——The first attempt that requires continued efforts step 7

  8. Mix well

    【Baguette】——The first attempt that requires continued efforts step 8

  9. After fermentation for about 20 minutes, use a spatula to fold the dough up and down

    【Baguette】——The first attempt that requires continued efforts step 9

  10. Then turn and fold the dough in the same direction in the left and right directions, and continue to ferment; ferment at room temperature for a total of about 2 hours, during which the dough is turned and folded 5 times, and each operation time is the 20th, 40th, 60th, 80th, and 100th minutes from the start of fermentation;

    【Baguette】——The first attempt that requires continued efforts step 10

  11. After the last operation, the dough has come out

    【Baguette】——The first attempt that requires continued efforts step 11

  12. Cover with plastic wrap and place in the refrigerator to continue refrigeration and fermentation for 20 hours

    【Baguette】——The first attempt that requires continued efforts step 12

  13. When taken out, the dough will be about 2~3 times in size

    【Baguette】——The first attempt that requires continued efforts step 13

  14. Take out the dough and divide it into three parts

    【Baguette】——The first attempt that requires continued efforts step 14

  15. Pat gently and fold into a long column, let rest for 25~30 minutes

    【Baguette】——The first attempt that requires continued efforts step 15

  16. Take a piece of relaxed dough, press off the bubbles, and lightly press it into a rectangular shape

    【Baguette】——The first attempt that requires continued efforts step 16

  17. Fold both sides inward along the long side and seal

    【Baguette】——The first attempt that requires continued efforts step 17

  18. Slowly rub it to lengthen it

    【Baguette】——The first attempt that requires continued efforts step 18

  19. Place on a baking sheet lined with oil paper for final fermentation

    【Baguette】——The first attempt that requires continued efforts step 19

  20. Let it ferment for about 30 to 60 minutes, until it slowly springs back when pressed lightly with your fingers. Use a knife to make cuts on the surface of the dough

    【Baguette】——The first attempt that requires continued efforts step 20

  21. Preheat the oven at 230 degrees for 10 minutes in advance. Pour boiling water into the bottom baking pan. Place the baking pan with the dough on the middle shelf of the oven. After baking for 10 minutes, take out the baking pan filled with water. Spray water on the surface of the bread and continue baking for 20 minutes. Let it cool after taking it out of the oven and slice it

    【Baguette】——The first attempt that requires continued efforts step 21