Fresh Baguette is crispy and charming.
I like to take advantage of the heat, add French soft cheese, spicy grilled chicken breast and vegetables, and bite them in one full bite.
The moisture content of this method is medium. Unlike the first model, which has high moisture content and large bubbles, or the second model, which has low moisture content and a tight structure. For everyone to refer to according to their preferences.
Normal Baguette
Recipe Recommendations
- high-gluten flour 230 g
- dry yeast 1/4 teaspoon
- warm water 125 m
- salt 10 g
Steps for Normal Baguette
1
Yeast preparation: Dissolve 1/4 of the dry yeast in warm water and stir well.
2
Natural yeast seed: Mix the high-gluten flour with warm water well first. Then add the natural yeast and 80ml of the yeast solution prepared in Step 1. Mix well. Cover and let sit for 8 hours.
3
Poolish seed: Take 1 teaspoon of the yeast solution from Step 1, mix well with warm water and flour. Cover with plastic bag and let stand for 8 hours.
4
Natural yeast seeds after 8 hours. Full of bubbles, significantly increased volume, and sour taste. Poolish planting after 8 hours. The volume increases significantly, with pores and sour taste.
5
Bread part: Using a cooking machine, roughly mix high-gluten flour, rye flour, and warm water. Then add the prepared natural yeast seeds and Poolish seeds, mixing on low speed, then on high speed for about 5 minutes, until the dough becomes very smooth. Finally add salt and continue to stir at high speed for 2-3 minutes. Remove the dough and place it in the basin. Fermentation for 3 hours. At the 20th, 40th and 60th minutes, remove it, fold it twice and place it back into the basin. Gently place a plastic bag on the basin. The picture shows the shape of the dough after 3 hours
6
Divide the dough into 5 dough pieces of approximately 200g, or 4 dough pieces of 200g and two dough pieces of 100g. 200g for Baguette and 100g for bread. Fold each dough separately twice and three-fold. Sprinkle some flour on the surface, gently put on a plastic bag, and relax for half an hour. Take a piece of dough and shape it into a thin rugby ball shape according to Baguette's shaping method.
7
Using the palm of your hand, apply force from the middle, carefully rub the pointed rugby ball shape long to form a Baguette shape. Take a clean kitchen cloth, sprinkle with enough flour, and place the prepared Baguette dough on top. Fold some cloth between every two Baguettes to separate it. Put on a plastic bag and relax for 45 minutes.
8
Roll Baguette along the cloth onto the baking paper. Put on the plastic bag and continue to relax for 30-45 minutes. Preheat oven to 220 degrees. The surface of Baguette is scored 3-4 times, at an angle of about 45 degrees. After the oven is preheated, spray water first, and then push in the bread. Bake at 220 degrees for 10 minutes, then turn to 180 degrees for 25 minutes.