Baguette recipe:

High flour 700g

Low flour 300g

Water 670g

Natural yeast 200g

20g salt

4g low-sugar yeast

Add 70g water

Production process

1: Add flour to water Stir thoroughly and let it stand for 30 minutes

Note: The standing method is used here, also called the self-hydrolysis method

The protein in the flour can automatically form gluten when it meets water, making the water better It is absorbed by the flour, thereby shortening the mixing time of the dough and better controlling the temperature. When the room temperature is high, it can be placed in the refrigerator to rest.

Two: Add natural yeast and low-sugar yeast and stir. Stir evenly and then add salt.

Note: If the yeast is mixed with flour, the water temperature required for the baguette is low and it is easy to mix. Yeast activity has an impact, so yeast is added after the dough has rested. When the dough enters the expansion stage, salt is added to prevent salt from being added too early and heating up the dough.

Three: beat until the gluten expands and the surface is smooth, use quick batching Add water after adding, and the water will be absorbed by the dough

Note: Due to the limited water absorption of flour, it is difficult to stir and form gluten by adding water at once, so you choose to leave some water and wait for the dough to form gluten. Then add water quickly. This will not only add more water, but also allow the water added later to adhere to the gaps between gluten, making the internal structure of the bread better

Four: Seal after leaving the vat Refrigerate, and the temperature of the dough when it comes out of the cylinder is 22°C. Refrigerate and ferment at 6~8℃ for about 2 hours

Note: It must be sealed. Refrigerated fermentation will produce condensation water, causing small bubbles on the surface of the bread we make

This is also The sign of handmade bread fermenting for a long time is to ferment until it is 1 to 1.5 times in size

Five: After taking it out of the refrigerator, let it return to room temperature for 30 to 40 minutes

Note: the bread The flavor largely comes from fermentation. You should wait until the temperature rises to 16~18 degrees before starting the operation to protect the flavor produced by fermentation as much as possible

Six: Divide 300~350g and fold it into a long shape , relax for 20 to 30 minutes

Note: The dividing technique must be fast, accurate, and gentle. Try to retain the air in the dough. The technique should be light. After dividing, relax for 20 to 30 minutes. It will be good. Helps in better molding, and also gives the gluten time to rest, so that the newly divided gluten can be reorganized

Seven: Shaping about 55 cm, 26°C, humidity 70%, final fermentation for about 70 minutes

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Note: The molding technique should be light, and one-third of the air in the dough should be retained. After molding, the dough should be elastic and have good surface expansion, which helps to draw beautiful edges. The dough is fermented overnight, and the yeast The amount of addition is small and the dough temperature is relatively low, so the final fermentation speed will be relatively slow, and it can be baked when it reaches 1.5 times the original volume

Eight: Sift the flour and score,

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Note: The knife must be cut neatly, starting from the beginning and ending at the end, with a slope between 15 and 45 degrees. Each knife must be at the backbone of the baguette, breaking through the skin, and making another knife on top. Cut the knife at two-thirds of the way, leaving a distance of 0.8 to 1 cm from the previous knife

Nine: Bake in a stone slab open-hearth oven, with the upper heat at 240 and the lower heat at 200 and bake for about 28 minutes

< p>Note: After the bread is put into the oven, steam is quickly added. Two to three seconds depends on the steam strength of the oven. Before baking the bread, you can also add a little steam to remove the dry and moist air in the oven, and more It is conducive to the conduction of heat. After the bread is baked, turn the damper or open the oven door to drain the steam and dry the surface moisture of the bread before it is baked. In order to make the color more beautiful and the flavor better, some bakers will add a small amount of malt extract to the dough. It can also provide nutrients for the yeast