baguette

Overview

Baguette preparation ingredients: 260g high-gluten flour, 140g low-gluten flour, 8g yeast powder, 8g salt, 240g water

First, pour the high-gluten flour, low-gluten flour, yeast, and salt into the mixing tank and mix them evenly. Add water and mix slowly until there is no dry powder. Then mix quickly until the dough is complete and take it out. Carry out basic fermentation for 15 minutes.
Divide the fermented dough into three equal portions, roll into balls, and rest for 10 minutes.
Roll out the dough lengthwise, press it into a long strip, and place it neatly on the baking sheet.
Place the baking sheet into the middle rack of the oven, put a basin of boiling water underneath, close the oven door for final fermentation, about 1 hour.
Take out the bread, let it dry and score three times with a razor blade.
Preheat the oven to bake at 200 degrees and bake for 25 minutes. Use a spray bottle to spray water on the surface of the bread before putting it in the oven until the skin turns brown.