375 grams of French powder.

50 grams sticky rice noodle

Ice water is about 3 15g.

Salt10g

Natural yeast (100% gouache ratio) 150g.

How to make rice noodle sticks?

Mix flour, sticky rice flour and ice water, stir and knead by hand.

Soak in the refrigerator for 8 to 12 hours overnight.

Add salt and natural yeast seeds, and knead with KA hook in the second or third gear until the dough is basically uniform, about 3 to 4 minutes. Because the texture of natural yeast is close to dough, it is easier to knead than the previous version of instant yeast. It doesn't matter if it is uneven just after mixing, it will be completely uniform during the folding process below.

Ferment at room temperature (25℃) for 3 hours. Fold at 30, 60, 90, 120, 150 minutes.

Like this), five times at a time. The dough is sticky and wet, so move quickly. Adjust the number of folds according to the gluten of your dough. The dough will grow a little, but it is far from twice as big.

Refrigerate for about 24 hours.

When the dough is taken out, it will swell to twice its original size. If it doesn't rise so much, it will continue to ferment at room temperature to about twice the original, and there will be many bubbles in the dough. Here, it is absolutely necessary to decide whether to continue fermentation at room temperature and how long to ferment according to the dough. According to my yeast seeds, room temperature, refrigerator temperature and other factors, it usually takes about 1 to 2 hours for dough to ferment at room temperature after it is taken out of the refrigerator, but it can never be generalized.

Divide 230 grams of dough into 4 parts, roll out and relax for 40 minutes.

At the same time, the oven is preheated to 550F(290C) together with the slate and baking tray (see here for the function of slate and baking tray), which takes about 40 minutes to 1 hour. Including slate with large heat capacity, it takes a long time to reach the predetermined temperature.

Shape the dough into a stick shape, put it on a baking tray covered with baking paper, and ferment for about 40 minutes until your fingers are pressed down and slowly bounce back. The baking paper in the middle should arch the dough in the interval.

Steamed sandwich

Pour some boiling water into the baking tray and close the door. Take the dough, open the door, transfer the baking paper to the slate, pour a cup of hot water into the baking tray with water below, and close the door. The baking temperature was reduced to 460F(237C) and the baking time was 10 min. Take out the baking paper and baking tray filled with water and bake for about 15 minutes until the bread becomes dark.

skill

According to the above formula, four baguettes with a length of 40 cm and a weight of 230 g were made.