baguette

1

Weigh all ingredients, pour into the inner cylinder of the bread machine except butter, and select the dough spreading position and mix the dough.

2

After 20 minutes, add the butter and continue kneading.

3

Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.

4

Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.

5

Press the fermented dough flat, roll it with a rolling pin into a relatively flat oval shape, retract the sides slightly inward from top to bottom, roll it, close it, and rub it into a cylindrical dough.

6

Place the shaped dough on a baking sheet and ferment until it reaches about 2 times, about 35 minutes.

7

Use a sharp knife to make several oblique cuts on the surface of the dough and spray water. (It is best to have 7 patterns. The burst pattern will be very beautiful)

8

Sift flour on the green surface, preheat the oven, 190 degrees, medium, heat, and for 20 minutes.

9

Spray water on the inside of the oven every 5 minutes.

10

Color the bread and bake it out of the oven. Remove it and let cool.

1. Pay attention to steaming French bread when baking. Spray water into the oven several times when baking. Baking in this way, the surface of the bread will not be too hard or dry. 2. The standard French stick has a length of about 76 centimeters and a weight of 250 grams. It is also stipulated that the oblique cut must have 7 slits. However, ordinary home ovens are small, so this can only be called a mini type. 3. The freshly baked bread smells fragrant. It is the aroma of cream. The flavor of the bread itself can only be tasted after it is completely cooled. 4. French baguette is usually used as a staple food, but you can also change it according to your own taste, such as making it into pesto baked bread or a famous French sandwich. 5. The origin of the French stick: There are two versions circulating. Some people say that during Napoleon's administration, in order to facilitate soldiers to carry food rations, he ordered bakers to make French sticks instead of the original round noodles and packaged them in military pants. However, after researching the uniforms of the army at that time, some experts pointed out that putting a baguette in the trousers obviously affected the movement. In addition, after friction, it became a problem whether bread mixed with the stench of sweat could be eaten. It is also said that around 1920, an olive-shaped loaf introduced from Vienna became popular in the Paris area. The Paris government at that time prohibited bakers from starting work before 4 a.m. Since this long bread required shorter fermentation and baking times than other breads, more and more bakeries began to make this bread, and it quickly became popular in various places. It became the largest selling baguette in the future.