baguette

Overview

Since I started to like baking, I have made baguettes several times. Although the ingredients are very simple and the variety of ingredients is not very complicated, they have not been very successful and I am always dissatisfied in one way or another. I have never been able to figure out what the reason is. This time I watched a lot of videos and referred to many recipes, and finally made a successful baguette. I think this is to establish a kind of trust between the baker and the ingredients, send a signal, pour all the love and patience, and your efforts will always be rewarded. ~The beauty of trust

Tags

• baking
• children
• breakfast
• afternoon tea
• bread flour
• old noodles
• yeast powder
• ice water
• salt

Ingredients

Steps

1. 1 Put all the ingredients into the chef's machine and knead in setting 1 for about 20 minutes. (knead out the film)

   

2. 2 This is the result after kneading the dough for 20 minutes. The dough is very moist.

   

3. 3 Take out the dough and place it in a bowl to ferment. (The temperature of the dough at this time is 12 degrees, and the ambient temperature at my home is 17 degrees)

   

4. 4 After the dough has rested for 2 hours, divide the dough into 4 parts (my grinder can hold 3 baguettes, I will try dividing it into 3 parts next time so that it can be baked in one go). Shape into olive shape and let rise for 40 minutes.

   

5. 5 Stretch the dough slightly to the size of the mold, fold the two sides toward the middle, pinch the joints tightly, and gently roll it into a round shape, trying to keep the air inside as much as possible. Let it rise for a final thirty minutes.

   

6. 6 Sift flour onto baguette and cut with a sharp razor blade.

   

7. 7 Place the baguette in the oven and bake at 240 degrees for 20 minutes. Pour a cup of cold water into the bottom of the oven and into the dregs tray to create steam.

   

8. 8 It’s out of the oven and ready to enjoy.

   

9. 9 The internal organization is also good, with big holes...