700g of high gluten flour.

300 grams of low-gluten flour

Yeast12g

20 grams of salt

670 grams of clear water

Production process:

(1) put all the raw materials in the formula into a blender and stir until the gluten is 100%, and the state is that the glove film will be produced.

(2) Put the dough at room temperature at 22-25 degrees for about half an hour.

③ Divide the dough150g, cover a pre-shaped strip with plastic wrap, and put it at room temperature for about half an hour.

④ Form the proofed dough into a 20 cm strip with slightly sharp ends, and put it into a baking pan mold.

⑤ Adjust the temperature of the wake-up cabinet to 35 and 70. Put the shaped bread in the proofing cabinet, and it will be proofed for about half an hour until it is twice the original volume.

⑥ Sieve the flour on the bread surface and cut it with three knives and willow leaves. Squeeze butter into the mouth and bake it directly in the furnace.

⑦ The oven temperature is set to 180 for upper fire and 160 for lower fire. Steam for three seconds for about 30 minutes. If not, forget it. The baking time is about half an hour. If the color is serious in the middle, you can cool down and bake.

It is best that the baked baguette should be eaten within two hours.