Ingredients:
Flour 100
Ice water 75
Salt 2
Dry yeast 0.5
Liquid Seed 60
Every time I go to a bakery and see those baguettes in baskets hanging on the wall as decoration, I think they are fake. I bought a baguette last fall and ate it. I went back to my hometown for a vacation. Three weeks later, when I came back, the baguette turned into a dog-beating stick. I still don’t want to throw it away and put it in a glass vase on the dining table for decoration. That’s fine, let’s use it as an example now and see how far my results differ from it.
The standard baguette is about 76 centimeters in length and weighs 250 grams. It is also stipulated that the bevel cut must have 7 slits. The oven decided that I would make 3 cracks, then:
Length: 76÷8×4=38 (cm)
Weight: 250÷8×4=125 (g)
In other words, after changing from 7 knives to 3 knives, the length and weight are reduced by half. I decided to make 3. Then:
Amount of flour:
125×3=375 (g)
The ratio of whole wheat flour and high-gluten flour is 70:230
So there are 88 grams of whole flour and 287 grams of high-gluten flour.
The liquid seed ingredients are 60% of flour
So 225 grams of liquid seed = 375×60
Make the liquid seed the night before and ferment it in the refrigerator.
High-gluten flour: 113 grams
Water 112 grams
Yeast powder 0.7 grams
Fermented liquid, big bubbles .
375g flour
282g ice water
7g salt
2g yeast powder
Hand Pour flour, ice water, salt, yeast powder, and liquid into the bread machine and select the dough kneading function.
Because it is necessary to knead out the glove film, after completing the first kneading, let the bread machine stand for 30 minutes and then select the kneading function for the second time.
Turn over: Take out the mixed dough, cover it with plastic wrap, let it rest at room temperature (25 degrees) for 30 minutes, take it out and fold it up and down into the bottom. Fold it for the first fermentation: 30-40 minutes, cover with plastic wrap at room temperature of about 25 degrees.
Divide it into three parts, cut it and roll it into a long round shape from top to bottom (Method: fold it three times like origami. Purpose: to redistribute the yeast and enhance the gluten). After rolling, relax: 30- 40 minutes, cover with plastic wrap at room temperature of about 25 degrees Celsius.
Shaping: Fold the dough slightly over the midline, seal it with the edge of your palm or thumb, be careful to only press the seams, let other parts of the dough retain as much air as possible, and tighten the seal.
Fold the other side to the middle, tighten it again, and press out a groove.
Shape into long strips and wait for fermentation.
Put it in the oven at a temperature of 24 to 27 degrees (put a bowl of boiling water on the lower floor of the oven to increase the humidity) and ferment for 30 minutes. Do not over ferment. Just let it rise to 7 minutes ~ If you are not sure If so, it is better not to ferment enough, but not to overdo it~
Cut bag: The dough after fermentation will be very wet, full of air and very light. You can expose it to the air for about 5 minutes, sprinkle with flour and cut the bag, which will make cutting easier.
I sprinkled too much flour.
Wait for the temperature to rise to 200 degrees.
A small leaf remains.
Bake in the oven at 200 degrees for 20 minutes. Since the oven does not have a steam function, the method is to put in a bowl of water and bake for five minutes every five minutes.
It’s out.
The little leaves are so swollen that they forget everything.
Because I was thinking about making French baguettes, I was also interested in the croissant melons in the supermarket. Look at this shape.
The result of PK is that Weiduomei wins!
However...520 words are omitted this time.
The edge of the cut bag is not turned up enough, and the burnt layer lacks layering.
The crust is crispy enough and the crumb is soft enough.
It can be seen that there are larger holes and there is an obvious "gluten" in the center of the bread.
Reflect a scene.
Ketchup baguette version 520
Imitate Subway