Shelf life: 2-3 days in summer and 5 days in winter.

The correct preservation method is: put it in a fresh-keeping bag, seal it, then put it in the freezer of the refrigerator, and take it out to defrost when eating.

Attached are detailed instructions:

Baguette

Ingredients

Main ingredient: 480 grams of high-gluten flour

Accessories 8 grams of yeast powder

Seasoning salt 8 grams water 270 grams sugar 10 grams butter 8 grams

How to make baguette

Ingredients 1: high flour 240 grams, 4 grams of salt, 135 grams of water, 4 grams of yeast powder

Ingredients 2: 240 grams of flour, 4 grams of salt, 135 grams of water, 10 grams of sugar, 4 grams of yeast powder

Ingredients 3: 8 grams of butter (softened at room temperature)

1. Knead all the ingredients in Ingredients 1 into a smooth dough and refrigerate overnight

2. Take out the dough the next day , break into small pieces and add ingredient 2, knead until smooth and then add room temperature softened butter

3. Continue kneading until the dough can be stretched into a thin film, cover with plastic wrap and ferment until doubled in size

4. Press lightly to deflate the air and divide into three parts. Roll it out and roll it from the outside inward into a long stick shape

5. Place it on a baking sheet lined with parchment paper and proceed with the second step. For the second fermentation, sift a layer of high flour on the fermented bread, and then use a paper knife to make a few quick cuts

6. Put it in the middle layer of the oven preheated to 180 degrees and bake for 25~30 Minutes

Process chart:

1. Knead until a film can be pulled out)

2. Divide into three equal parts after basic fermentation

3. Roll out the dough into a rectangular shape

4. Roll it into a roll from the outside inward

5. Shape it and put it into the baking pan

6. Invert a baking sheet on top and place it in the oven for secondary fermentation

7. After secondary fermentation

Dish characteristics

This time I made a special order A small amount of low flour turned out to be soft, but the pores and softness of the internal tissue were not ideal. Although the full-height flour was a bit harder, the dough was full of flavor, had a good texture, and was chewy, so I still used full-height flour. Pink bar. Of course, if you can’t eat hard food like me, but like to eat baguettes, it is recommended that you replace 40 grams of low flour in ingredients 1 and 2, that is, reduce 40 grams of high flour and replace it with 40 grams of low flour. .

Originally, authentic baguettes do not add butter and sugar, but in order to improve the taste and taste, I still added a little.

Cooking Tips

After preheating is completed, place a grilling net on the bottom of the oven, put a plate of boiling water on the grilling net, and then put the bread in to bake; in the last ten minutes, add the hot water in advance Remove.