The baguette is a very tasty bread, dry and hard crust, eat especially chewy, aftertaste. However, sometimes the baguette put particularly hard, can not swallow, may wish to try the following method, to ensure that the delicious can not stop talking!

What degree of fermentation of baguettes

The basic fermentation of baguettes and European-style hard bread takes more than 1-2 hours, and halfway through, it needs to be turned over. The second fermentation takes about half an hour.

What to do when the baguette is dry and very hard Back to soft

First, apply a little bit of moisture to the outside of the dry baguette. Then put it in the oven at 180 degrees Celsius and in a few minutes you will have a baguette that is just right. You can slice it or tear it by hand.

Breadcrumbs

A lot of breadcrumbs will fall out when you just touch the baguette after it has dried. You can either crack the dry baguette directly into a bag or grind it up in a blender. That way you get breadcrumbs for fried chicken. And you can freeze the extra breadcrumbs for a rainy day.

Making French Toast

You can also use overnight baguettes to make French toast that's crispy on the outside and fluffy and flavorful on the inside, and it's delicious for breakfast. It's easy to do, and all you need is a baguette, butter, eggs and milk. Pour the eggs, sugar and milk into a flat pan and whisk them together, then put the baguette, cut into thick slices, into it and dip it in. Then heat a pan, melt the butter, put the slices of bread in and fry them until they are golden on both sides, and finally rise, either with a sprinkling of powdered sugar or with honey, syrup or whipped cream.

Making Casse_croute

You can use a skillet with butter, bread, a little chicken broth or water is fine to soften the bread. Then put slices of ham on top of the baguette slices and crack an egg on top. This makes a hearty breakfast!

Croutons for Salad

You can just cut the baguette into bite-sized pieces, which can be used directly as one of the toppings in a Caesar salad.

Meatballs

You can make meatballs by just crumbling the bread and putting it in the meat mixture. It's like how we would crumble up dry bread and put it in when we make tetrazzini balls.

How to make the easiest baguette

Ingredients

250g of high flour, 50g of low flour, 1/2 tbsp of granulated sugar, 6g of salt (1 tsp), 3g of dry yeast (1 tsp), 190ml of lukewarm water

Directions

1. In a bowl, add the yeast and sugar, mix well with a small amount of lukewarm water, which can be mixed well with your hands, cover with plastic wrap and let stand for 15 After 15 minutes, large bubbles will appear, and it will feel like the yeast and water are separating;

2. Mix the yeast water with the mixture of high flour, low flour, and salt thoroughly, add the rest of the water, and knead it into a ball;

3. After wrestling and kneading the ball for 7 minutes, start the first fermentation, and after 30 minutes or so, take out the dough, remove the air, and roll the ball to continue fermentation;

4. When the dough has doubled in size, the first fermentation is over. Remove the dough, press it down gently, divide it into 4 equal portions, roll it out, and leave it in the molasses for 20 minutes.

5. Gently press the dough into an oval shape, fold the top 1/3 down, then fold the bottom 1/3 up, and then fold in both sides to seal it.

6. Place the dough on a baking sheet with the sealing side facing down, and let the dough begin to ferment for the second time.

7. At the end of the second fermentation, sprinkle a small amount of high flour on the dough;

8. Make 3 cuts and spray water on the surface of the dough;

9. Preheat the oven at 200° and bake for 7 minutes, during which time you should remove it and spray the surface of the dough with water twice, and then reduce the oven temperature to 180° for 25 minutes, finish it off, remove from the oven, and leave it to cool on a rack!