French baguette is a Vietnamese sandwich, so it is shorter than the traditional French baguette, and because the oven here is smaller, but I learned it from a French grandmother. Still very close to the people. The number of traditional bag cutting knives should be odd, because I have at least three knives and at least five knives, so I can only have four knives in the end, hehe. Tired of eating sweet bread, try this salty bread with strong wheat flavor. ...

Ingredients for baguette

230 grams of high gluten flour and 70 grams of whole wheat flour.

Salt 3g yeast powder 5g

Water150ml

The method of French baguette

Step 1

Mix high-gluten flour with whole wheat flour and add salt.

Second step

Add yeast powder into water at 35℃ and let it stand for 10 minute.

Third step

Yeast water is poured into half of the mixed flour.

Fourth step

Stir into a paste.

Step five

Ferment at room temperature for about 2 ~ 3 hours.

Step 6

Add the remaining flour and knead into a smooth dough. Knead for about 15 minutes.

Step 7

Fermented dough, more than twice the size, takes about 1 hour.

Step 8

Divide the dough into two parts and knead it into dough shape by hand.

Step 9

Make a partition with oil paper and put in the molded flour stick.

Step 10

Spray water on the surface, cover with wet cloth and ferment again.

Step 1 1

Sprinkle a little dry powder on the surface, and then cut into packages.

Step 12

Send it to the middle layer of the oven preheated to 200 degrees, and add a little water to the lower baking tray to make some steam. Bake for about 15 ~ 20 minutes. Moderate delay according to the situation.

Step 13

Bake it, take it out of the shelf and let it cool.