This French baguette bread is the simplest to do, the ingredients are also extremely simple to eat, but the more you chew the more flavorful, the more you eat the more you want to eat, the good thing is that the general practice of this bread are no oil and sugar, very healthy.

Today I made this French baguette, I added a little sugar, did not put salt, reduce the intake of salt on the body is good, the taste is really good, especially my husband likes this easy bread. I do when the surface of the flour slightly more sifted a little, so that the baking time is a little longer, but also not to the surface of the baking paste, baked out of the surface of the crunchy, inside is very fluffy, very very awesome a bread, the following to see the specific method of it ......

Raw materials:

Main ingredient: 180 grams of high-gluten flour, 50 grams of low-gluten flour

Ingredients: 60 grams of whole egg, 80 grams of milk, 5 grams of sugar, 3 grams of yeast

Making steps:

1, milk heated to about 35 degrees, into the yeast mixing well to stand for a few minutes

2, all the ingredients into the Put all the ingredients into the bucket of the bread machine and stir with chopsticks

3. Start the dough program and knead it into a smooth dough, it took me 10 minutes

4. Ferment it until it is 2.5 times its original size

5.

Second, this bread on the flour is not too high requirements, you can use all the high gluten flour to do, can also be used with, you can also use gluten flour to do, just taste or with more good;

Third, this bread as long as the fermentation in place can be, kneading time do not have to knead to the rise of the membrane;

Four, the surface of the flour a little bit more sieve, the surface color will be particularly good, the surface will be a good choice, but not the surface of the bread. The color of the surface will be particularly good, not too heavy coloring;

fifth, the back of the sieve of low gluten flour is a separate and then raw materials, not in the ingredient list of low gluten flour grams, the water absorption of the flour is different, do it according to the actual situation to add flour;

fourth, the baking time is based on the size of the bread and the power of the oven to determine.