whole-wheat baguette

Bread is delicious, but what is sold outside more or less contains some additives or something. If you eat it every day, it is better to make it yourself, especially the whole-wheat staple bread. Today's handmade [Wholemeal Baguette] has no oil or sugar, a truly healthy staple bread. Although it was the first time I made it, I also specially cultivated the Chinese variety. It tasted particularly soft on the inside and crunchy on the outside. It was really good bread. Although the incision is not ideal, it does not affect the taste at all. Friends who like it may wish to give it a try!

Recipe Recommendations

whole wheat flour 100 grams
water 65 grams左右
yeast 5 grams
whole wheat flour 400 grams
milk 20 grams
salt 3 grams

salty and fresh
roast
several hours
simple

Steps for whole-wheat baguette

Add warm water to the middle dough and mix it up, refrigerate for 16 hours and ferment at least 2.5 times to make a big bubble. Then mix the main dough and the middle dough and knead it until the film comes out, and knead it for about 30 minutes to proof.

Wait until the dough rises more than 2.5 times before it is ready.

Then knead repeatedly until the surface is smooth.

Then divide it into 4 portions to make long sticks, and make the rest into small meal buns. Take one of them and roll it into a circle.

Then roll it into a roll.

Then put it into the baking sheet covered with tarpaulin and wake it up for a second time. After the awakening, use a knife to make a few cuts.

Then wake up for about 20 minutes and more than double the thickness. Put it in the oven at 100 degrees for 10 minutes, then turn to 200 degrees and bake for about 25-30 minutes.

The baked bakery can be cooled on the baking net and ready to eat.

The bread tastes best when it is half cold or just cold.