Put the flour, yeast, and water into the bread machine container and set the machine to Mode 30, "Udon Dough Mode," and let the machine run for about 6 to 7 minutes to knead the ingredients into a ball, then press the "Cancel" button to stop the machine.

Place the dough in the bread machine and let it rise for about 1.5 hours. The finished dough will be the "Medium Dough".

To make the main dough, put all the ingredients into the bread machine and put the fermented medium dough inside together with the Mode30 "Oolong Dough Mode" and beat it into the main dough. The machine will beat it for only 15 minutes and the program will be finished

Take out the dough and knead it into a smooth round dough, cover it with the plastic wrap and let it rest for one hour to ferment.

For the finished fermentation, divide it into two equal parts and let it rest for 20 minutes. Divide the dough into two equal portions and let it rest for another 20 minutes to let the dough relax, so that it can be shaped better. Take one portion of the relaxed dough and press it gently to form a round cake, then use a rolling pin to release the air and roll it into a large cake shape. Slowly fold the dough into an oval shape from the edges, then roll it out to form a long strip, then repeat the folding to form an oval shape. Spray the baking sheet with water and let it rest for an hour for the final fermentation. In order to have hot baguettes in the morning, I sprayed the dough with water and put it in the fridge for half an hour last night!

First, set the oven to 200 degrees Celsius (top), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 200 degrees Celsius (bottom), 20 minutes (bottom).

Two baguettes with crusts hard enough to knock people over came out of the oven, and when you cut into them, you could hear the crunchy sound of the crust cracking at the point where the knife fell. Underneath the hard exterior of the baguettes, there is a soft inner part of the baguettes. I softened the cream at room temperature, mixed it with some homemade jam, and spread it on the sugar-free baguettes. The sweetness and tartness of the jam is a real tease, and it's delicious!

In fact, French bread is not difficult to make, as long as you give it enough time to ferment and cook, you can make a delicious baguette. Even if you don't dip anything in this bread, you will not only hear the be-booing sound of the crust cracking in your mouth, but also the softness and deliciousness of the bread inside, which makes it more and more flavorful as you chew it!