Baguette(French baguette) This is the most traditional French bread. The representative of French bread is "baguette"
The original meaning is a long gem. Product features: Baguette bread, the correct definition is: The recipe for baguette is very simple, using only flour and water
The four basic raw materials: salt and yeast, usually no sugar, no milk powder, no or almost no oil, wheat flour is not bleached and contains no preservatives.
In terms of shape and weight, each piece is also unified to be 76cm long and 250g. It is also stipulated that bevels must have 7 slits to be standard.
The formula used this time seems less traditional, but it is more suitable for our usual tastes.
of French bread
By MyronWeber
Recipe Recommendations
- high-gluten flour 500 grams
- white sugar 15 grams
- salt 8 grams
- butter 50 grams
- yeast powder 5 grams
- water 300 grams
- milk powder 8 grams
Steps for of French bread
1
Raw materials...2
Put flour, sugar, salt, butter, and milk powder together in a bowl and stir well.3
Heat 300 grams of water to about 30 ° C, add yeast powder and stir well to dissolve it.
4
Add yeast water to the powder and knead until the dough is tough. When the surface is smooth, place it in a container, cover with plastic wrap,
5
Place in a warm place to ferment for 60 minutes. (Send to about twice as big)
6
Take out the fermented dough, divide it into 2 equal portions, rub it into a long stick shape, and place it on a baking sheet.
7
Leaven the dough twice until the dough in the baking sheet has doubled again.
8
Put it into a preheated oven at 200 ° C and bake for 25 minutes. When the surface of the bread is tan and the shell is hard and crisp, it can be baked.