There are many kinds of bread, simple and easy to make out of baguette bread bread, very chewy and easy to store, so it is very simple recipe raw materials, water, wheat flour, yeast, etc., in the production, thinking of a person at home, you can change the way to eat the bread, for example, sliced and baked is also very good, add colorful and flavorful garlic chili sauce, it is the taste of the beautiful garlic baguette bread.

So, that's it, why don't you try adding a little bit of sauce to the bread and baking it? Just toast it that way and take it in slices immediately. There is no need to bake it twice, so just look at it, and imagine it, and get another specialty food produced by the touch.

Bread after plastic surgery, coated with sauce, baked, garlic flavor, the house fragrant ah. If you say, baked baguette bread bread, too single, then try this one garlic baguette bread, cake baking novice can also be carried out easily. Below *** enjoy the detailed method of making, thank you for applying.

Garlic baguette bread: 105 grams of whole wheat bread flour (whole wheat flour can also be), 270 grams of high gluten bread flour, 4 grams of yeast, 240 grams of water, 4 grams of salt; garlic unsalted butter sauce: 50 grams of unsalted butter, 15 grams of chopped chanterelles (10-20 grams), garlic puree: 10 grams (5-10 grams), 1 gram of salt

Wheat flour, water, yeast, salt, mix well, rolled into a smooth dough; dough of no requirements, do not necessarily need a glove film, dough kneaded to a clean on it, rounded, placed in the bread fermentation box into the hair alcohol, the temperature 28 degrees, ambient humidity 75%, the length of about 40min;

dough hair alcohol good, take down, once again rolled exhaust pipe, divided into three, the second time to wake up, the temperature of 28 degrees, Ambient humidity 75%, 20min;

Take a dough, roll it to develop a tongue, roll it from one side (or left or right is the same), close the edge of the edge of the roll thinner, all get it done, put it on a baking sheet; carry out the second fermentation, 38 degrees, 30min;

Making garlic hot sauce, after the butter is softened, add minced garlic, salt, chopped chanterelles and mix it well. can; cold weather, unsalted butter is very easy to condense, after the bag, can use a piece of hot towel wrapped, to carry out the squeeze sauce, it is easy to condense, accidentally not too good to squeeze ha; bread after the second fermentation is good, right in the middle of the cut, squeezed into the minced garlic unsalted butter sauce, a small oven, upper and lower heat 200 degrees, bake for 20 minutes or so; the other baking time is also, can also be referred to: upper and lower heat 190 degrees bake 20 minutes or so, 200 degrees bake another 10 minutes. about, 200 degrees and then bake for about 10 minutes, the surface is more crispy; time and temperature can be determined in accordance with my electric oven;