Ingredients ?
High-gluten flour 250g
Ice water 160g
Salt 3g
Dry yeast 3g
Warm water
How to make low-temperature fermentation of baguette ?
Cool white water into ice water in the refrigerator.
Prepare a little warm water (not hot), pour in the yeast powder, stir until no powder.
Put the flour into a large bowl (for easy fermentation), add the salt and stir.
Pour the yeast water into the flour, stirring as you pour. After that, pour some of the ice water in and stir. Add the rest of the ice water, depending on how much water the flour absorbs, until the dough is soft.
Knead the dough on a floured silicone mat until smooth. Refer to video 1
Put the dough into a large bowl, cover with plastic wrap and let it ferment at room temperature for about two hours, until it is 1.5 times its original size, then put it into the refrigerator to continue fermenting.
The next day, take out the dough, divide it into two parts, fold it up and down, press it down, roll it long and put it into the mold. Refer to video 2?
Cover with baking paper for second fermentation. About an hour until double in size.
Blade with two bamboo skewers to make a bag cutter. Be careful with your hands. Use it up and put it in a bottle to wrap.
Sprinkle a layer of powder and remove excess powder, cut bag, *** five cuts, depth 0.6cm, 45 degree angle cut bag. The second cut goes down 1/3 of the way through the first cut. Refer to video 3
Preheat the oven at 250 degrees on both upper and lower heat, put a baking sheet in the lower layer, put the baguette mold on the baking sheet in the middle layer, pour hot water into the baking sheet, there will be steam, immediately close the oven door. Bake for 10 minutes, take out the baking sheet, 220 degrees continue to bake for 20 minutes, color. Remove from the oven.
When the time is up, take it out of the oven immediately and let it cool down, I can hear the baguette crackling and singing all the time.
Tips
1. Depending on the length of the baguette, cut the baguette in 1,3,5 cuts, but they are all singular.
2. Bread is different from cakes and cookies, it should be taken out of the oven as soon as the time is up, otherwise it will be dried out.
3. Drying baguette cover baking paper, when cooled inside is soft, the skin is softer, I prefer.