Whole wheat baguette
Overview
It is not easy to make top-quality baguettes. The selection of flour, yeast selection and oven requirements are relatively high. It is estimated that families of ordinary baking enthusiasts will not meet the conditions. So we settle for the second best and make baguettes that are easy to operate. In fact, it is still really delicious and it is the simplest bread. In my opinion, baguettes are the healthiest bread. It is oil-free and sugar-free, and has a rich wheat aroma. The more you chew, the more fragrant it becomes. This is the essence of bread. I added half of the whole wheat flour to the dough today. There is no delicate taste. In my opinion, the charm of the baguette is that besides the low calories, the non-delicate texture makes people chew slowly and taste it. It brings pleasure and happiness to people. The delicious taste is distributed bit by bit, just like a state of life. Only by tasting it carefully can you understand the taste
Tags
Ingredients
Steps
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Put milk, salt, whole wheat bread flour, high-gluten flour, and yeast into the bread machine bucket.
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Knead until expansion stage.
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Knead again by hand, beat and beat, then shape into smooth dough, cover with plastic wrap, and ferment until 2.5 times its original size.
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Cut into four parts with a bread cutter, shape into long strips, cover with plastic wrap and rest for ten minutes.
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Use a rolling pin to roll it out into a long tongue shape and fold both sides in half.
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Fold it in half again, seal it, roll it into a smooth long strip, put it on the baking tray, cover it with plastic wrap, and ferment it again until it is 2.5 times its original size. Place parchment paper on the baking sheet and sprinkle a little flour on the parchment paper to prevent sticking.
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Cut some slits.
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Preheat the oven, put a plate of boiling water on the base, adjust to 250 degrees, and heat up and down for 15 minutes.
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Just let it cool after taking it out of the oven.
