(fa shi zhang gun mian bao )

French baguette

Introduction:

"Chunmiao message:" children, do not complain at any time. When you are not satisfied with the present situation, the best way is to study hard. When you are strong, everything can be changed! "Baguette is the most traditional French bread. The representative of French bread is "baguette". Baguette originally means long strip-shaped gem. The formula of stick bread is very simple, using only flour, water, salt and yeast as the four basic raw materials, usually without sugar, milk powder, or oil. In terms of shape and weight, each piece is 76cm in length and 250g in weight. It is also stipulated that the oblique cutting must have 7 cracks. The surface of the prepared staff is crisp, and the heart is soft and slightly tough. The more you chew, the more fragrant it is. Because there are cracks on the edge of the knife, you don't have to cut it with a knife. You can easily eat it with a twist of your hand. "

Production steps:

Step 1: get all the materials ready

Step 2: pour high gluten powder, low gluten powder, yeast and salt into the basin, mix well, and pour in clean water

Step 3: knead into a smooth dough

Step 4: take it out and place it on the mat

Step 5: add butter softened at room temperature to the dough

Step 6: knead the dough with smooth surface and no hands, round it, put it into a basin, cover it with plastic film, and let it stand for 30 minutes

Step 7: after 30 minutes, the dough is slightly fermented and removed

Step 8: put it on the mat and knead out the air

Step 9: after kneading, put it into the basin again, cover it with fresh-keeping film and carry out basic fermentation

Step 10: when fermenting to twice the size of the original dough, remove it

Step 11: after weighing, divide into three equal parts, roll round, cover with plastic film, relax for 20 minutes

Step 12: take one of the dough and roll it

Step 13: roll up the patch from top to bottom

Step 14: form a cylinder and smooth it

Step 15: Sprinkle thin powder into the mold, and then put the green embryo into the mold in turn

Step 16: spray some water on the surface

Step 17: put it into the oven for final fermentation, put a baking tray with water at the bottom of the oven, put the stick mold in the middle layer, heat up and down 35 degrees, and wake up for about 90 minutes

Step 18: take out the mold and send the dough to twice of the original dough

Step 19: preheat the oven for 190 degrees; use a serrated knife to cut four edges on the surface of the green embryo, and spray a layer of clean water on the surface before entering the oven

Step 20: into the preheated oven, 190 degrees, up and down the fire, middle, about 25 minutes, the surface is light brown, the surface can be hardened

Step 21: take it out and let it cool on the shelf

Step 22: French baguette is born

Materials required:

GAOJIN powder: 170g

Low gluten powder: 70g

Yeast: 5g

Salt: 5g

Water: 145g

Butter: 10g

Note: 1. Dough does not need to be kneaded to the expansion stage. Kneading once after 30 minutes can make the dough more muscular; 2. When the dough is put into the mold, sprinkle a thin layer of flour to better demould; 3. The surface of the bread is cut and sprayed with water to make the French baguette more beautiful and taste better; 4. The amount of water depends on the water absorption of the flour; 5. Baking time Please adjust the temperature according to your oven.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fa Shi Zhang Gun Mian Bao