No kneading home style stick (no kneading)(mian rou jia chang fa gun wu xu rou mian )

No kneading home style stick (no kneading)

Introduction:

"Juju always thought that the French stick was the most difficult and the most difficult bread to make in the home oven. I believe many baking party members share the same feeling ~ ~ until this time, Juju tried the super simple French stick without kneading and got very satisfied results, and found that in fact, it can make the French stick bread with crisp skin and soft inside without big oven and chef machine ~ what a wonderful baking world~~~~ ！！ The most important thing is that its taste and taste are not inferior to the French sticks sold outside. Mr. Bubu, who grew up eating authentic French sticks in France, says that the taste is very similar to realbaguette. I can't believe it's made at home. He has excited Juju for two days. Well, less nonsense, let Juju give you welfare

Production steps:

Step 1: put the flour, salt and yeast powder into the bowl and stir dry

Step 2: pour in water and stir evenly until there is no dry powder. Stop stirring and seal it with plastic wrap to start fermentation. Do not knead noodles in this process.

Step 3: in the 45th minute, 90th minute and 135th minute respectively, put the dough on the table with flour, fold it up and down in half as shown in the figure, then fold it left and right in the same way, cover it with rag after folding, and continue to ferment. The whole fermentation time was 3 hours.

Step 4: after 3 hours, and after 3 folds, divide the dough into 4 small dough, and the ingredients on it are the weight of 4 French sticks

Step 5: start shaping. Take a few shots of each dough and make it into a rectangle. Then fold the upper and lower parts in half again. At this time, as shown in the picture, press the edge of the fold with your fingers to avoid separation

Step 6: fold the top and bottom in half, then fold them together again (like a Book), press them with your hands, and pay attention to the two ends of the dough.

Step 7: after shaping, the dough should be rounded to make the shape of the stick. Put oil paper on the top of the dishcloth, put the stick on it, and make the shape as shown in the figure with a towel, so that the stick can keep its shape and ferment for 1 hour. Preheat the oven to 270 degrees, and put the baking tray into the oven to preheat.

Step 8: after an hour, draw a few diagonal lines on the staff with a knife

Step 9: you can also use scissors to cut out the staff in the shape of ear of wheat

Step 10: put the staff into the oven to bake. At the same time, put some ice on the bottom to make the oven steam. Bake the staff in the oven for 20 minutes.

Materials required:

High gluten flour: 430g

Water: 300g

Yeast: 1.5g

Salt: 8.5g

Note: 1. In order to make the dough stick have enough gluten, we must not knead the dough. We mainly rely on long-time fermentation and three folds to complete its proper gluten. In addition, the oxidation in the kneading process will destroy the flavor molecules in the flour, so the more kneading, the worse the taste. 2. The optimal fermentation temperature is 23-25 ℃. 3. When you start to bake the staff, you must put some ice in it. It will make the outside of the staff more crispy. 4. Don't cut the stick immediately after baking. It's easy to give off the flavor inside the stick. It's better to cool the stick until it becomes room temperature. 5. The staff is easy to dry, so it's best to wrap it in plastic bag or plastic bag, and then wrap it with a layer of rag.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Mian Rou Jia Chang Fa Gun Wu Xu Rou Mian