Step 1: thin dough seed ready to prepare all the ingredients;

Step 2 thin dough seed of high-gluten flour, low-gluten flour, water, yeast to the stainless steel basin;

Step 3 stir well until the yeast melted, completely mixed into a thin dough. Seal it and put it at room temperature for 4 hours, the dough is fermented and has a heavy alcohol flavor;

Step 4 Prepare all the ingredients for the main dough;

Step 5 Put the high-gluten flour, low-gluten flour, water, improver, yeast, and diluted dough seed from the main dough ingredients into the mixing bucket;

Step 6 Mix it with slow speed for 1 minute, then turn to fast mixing to make it smooth and pliable;

Step 7 Add the table salt Step 8: Shape the dough into a ball and wrap it in plastic wrap;

Step 9: Place the dough in the oven and let it rise for 1 hour at 35 degrees Celsius;

Step 10: Divide the dough into 180 grams for the short method, and 270 grams for the long method, and let it rest for 20 minutes;

Step 11: Flatten and deflate the dough, and then roll it from the top down.

Step 15: Sift flour on the surface of the fermented long baguettes, and make 4 diagonal cuts on the surface with a sharp blade;

Step 16: Sift flour on the surface of the fermented short baguettes, and make 2 diagonal cuts on the surface with a sharp blade;

Step 17: Bake the baguettes in the oven at the back of the oven with the hot-air function, at a temperature of 200 degrees Celsius, for 20 minutes, baking the long baguettes and the short baguettes in 2 batches;

Step 18: Bake the short baguette in 2 batches. >Remove from the oven and the skin is hard and crispy and inside is soft as standard.