The common law club
By VicentaLakin
juju always thought that the stick was the hardest and most difficult bread to make in his home, and believed that many members of the bake party shared it until this time Juju tried a super-simplistic, non-painted stick and had a very satisfactory result, and realized that it was not necessary to make a big oven without a cooker's machine. The most important thing is that it tastes and tastes no less than a stick sold outside
Recipe Recommendations
- high-gluten flour 430g
- water 300g
- yeast 1.5G
- salt
Steps for The common law club
1
Put flour, salt, yeast powder in the pot
2
When you pour into the water, you mix it evenly until there is no dry powder, you stop the mixing, you seal it with a membrane so that it can ferment, and you must not rub your face。
3
On the 45th, 90th and 135th minutes, respectively, the noodles are placed on the flour-scattered desktop, folding up and down, as in the figure, and folding around in the same way, covering them with rags and fermenting. The total fermentation time is three hours。
4
Three hours later, and after three folds, the noodles are divided into four little noodles, and the diet is the weight of four sticks
5
Start the plastics, take a few shots of each small face and grow the squares, and then turn the top and bottom sides again, and then press the edges of the folds with your finger, as you figure. Open
6
Both top and bottom fold together again (like a book), with the same hand pressed, and attention must be paid to both ends of the noodles。
7
The plastic face is rolled to shape the bar. A good oilpaper above the rag, with a stick on it, and a towel to make it look like a map so that it can remain in shape and ferment for an hour. The preheat oven is up to 270 degrees, and the oven used for the grill is also placed in the oven together。
8
Draws a few tilts on the stick in an hour
9
You can cut the bar with scissors
10
Put the stick in the oven, and put some ice on the bottom to make steam in the oven, which is done in 20 minutes。The common law club Make Tips
1. To ensure the baguette has enough strength, absolutely do not knead the dough. The appropriate strength is mainly achieved through long fermentation and three folds. Additionally, the oxidation process during kneading destroys the flavor molecules in the flour, so the more you knead, the worse the taste~
2. The ideal temperature for fermentation is between 23-25 degrees.
3. When you start baking the baguette, be sure to put some ice cubes inside; this will make the crust more crispy and fragrant.
4. Do not cut the baguette immediately after baking, as this will easily cause the flavor inside to dissipate. It is best to let it cool and wait until the baguette reaches room temperature before slicing~
5. Baguettes dry out easily, so when storing them, it is best to wrap them well with plastic wrap or a plastic bag, and then wrap a layer of cloth over them.