baguette

baguette

Overview

Making baguette bread is really simple, but the fermentation time is a bit long and requires patience. If you don’t understand anything, please leave me a message.

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Ingredients

Steps

  1. Add a little water to 100g fermented dough and stir (if you don’t have it, you can omit this step)

    baguette step 1

  2. Dissolve 6g fresh yeast with a small spoonful of sugar and a little warm water

    baguette step 2

  3. Mix 300g of high-gluten flour with yeast water and fermented dough, knead it into a ball, add salt and let it rise at room temperature for 20 minutes (if there is no fermented dough, just mix the yeast water with 400g of dough)

    baguette step 3

  4. After 20 minutes, knead the flour until a film forms and continue to cover with a cloth and let it rise for half an hour (I used fermented dough, so it is easy to knead the film)

    baguette step 4

  5. After half an hour, deflate the dough and knead it into a ball and continue to rise for another hour

    baguette step 5

  6. Divide the risen dough into three equal parts

    baguette step 6

  7. Take a piece of dough and wrap it from bottom to top until the dough continues to stretch until the surface is smooth

    baguette step 7

  8. Place baking paper on a baking sheet and arrange the three pieces of dough one after another

    baguette step 8

  9. Pull up the gap in the middle of the parchment paper, as shown in the picture, and place things on both sides to prevent the dough from spreading around during the proofing process

    baguette step 9

  10. After an hour, when proofing is complete, use a sharp blade to make slits on the bread, spray water on the surface, preheat the oven to 220°, and bake on the middle rack for 25 to 30 minutes

    baguette step 10