High-gluten flour 700g

Low-gluten flour 300g

Yeast 12g

Salt 20g

Water 670g

Procedure:

1) Put all the ingredients in the recipe into a mixer, and mix the dough until the gluten is ten percent, and the state of the glove film should be produced.

②Place the dough in a room temperature of 22 to 25 degrees in the environment and let it rise for about half an hour.

3) Divide the dough into 150 grams and shape it into a long strip, cover it with plastic wrap and let it rise at room temperature for about half an hour

4) Shape the risen dough into a 20-cm strip, with the ends pointed, and put it into a baking sheet mold.

5. Set the temperature of the baking cabinet to 35°C and the humidity to 70°C. Place the bread in the baking cabinet and let it rise for about half an hour, until it doubles in size.

6. Sift the top of the bread and cut three willow leaf slits. Squeeze butter into the slits and bake directly in the oven.

⑦The oven temperature is set to 180°F (top) and 160°F (bottom). steam for three seconds for about 30 minutes. If you don't have it, the baking time is about half an hour, and if the color is bad halfway through, you can lower the temperature and bake.

Baked baguette should be consumed within two hours is the best.