How to bake crispy baguettes with beautiful ears?

Use a steam stove oven!

If it were normal times, the editor would definitely answer this way. But in the past few days, seeing the scenery that so many people want to see just disappear, Xiaoka feels that the food he wants to eat cannot wait!

As soon as I bought a kitchen mixer, I started making bread!

When I get a hot air stove, I will make macarons!

When I get a steam oven, I will make French baguettes...

There are so many things I want to do, but due to equipment limitations, I just put them in my wish list and wait. . In fact, in baking, in addition to pursuing good equipment that allows us to free our hands and get twice the result with half the effort, Xiaoka has also been encouraging his colleagues around him to first make the best use of existing tools and then purchase necessary new equipment. .

So, if the oven does not have a steam function, how can you make European buns and baguettes? In fact, ordinary ovens can also achieve "high imitation" steam oven effects. Using an oven, baking stone, and baking stones, you can create steam at home and bake delicious baguettes and European buns!

However, I would like to remind everyone that you must be careful when operating the oven to add steam at home!

The preheated stones are very hot! It is especially easy to get burned by the boiling steam when watering. If we are slow to open the oven and add water, the oven that has been preheated will become cold! It will also affect the success rate of subsequent baking.

Secondly, this kind of homemade steam may harm your oven. It depends on the material of your oven cavity. Adding steam to a non-steam oven has certain safety risks and may also affect the service life of the oven. .

Don’t wait for delicious food, let’s take a look at how to use artificial steam to easily make this oil-free and sugar-free whole wheat baguette!

Whole wheat baguette

By @Eva Xiaojia

● Ingredients●

Queen T65 bread flour 400g, Queen T150 whole wheat 50g flour, ±300-320g water, 2g dry yeast, 9g salt, 50g old noodles

● Tools●

CM-506E chef machine, CF-100A fermentation box, CO- 750A smart oven

● Bake●

Hot air mode, 230 degrees, 12 minutes, turn to 210 degrees for 10 minutes

Production steps

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1. Put flour and water into CM-506E chef machine, knead into a smooth dough, cover and refrigerate for 2-3 hours.

2. Add the rested dough to other remaining ingredients, and continue kneading to form a smooth dough with good stretchability.

3. After the dough is rounded, place it in the fermentation box, set the temperature to 28 degrees and the humidity to 70%, and ferment until it is about 1.5 times in size.

4. Take out the refrigerated dough and deflate slightly, divide into 3 equal parts, deflate slightly and shape into a cylinder, cover with plastic wrap and let rest for about 30 minutes.

5. Sprinkle an appropriate amount of dry flour on the countertop, take the loose dough, slightly arch the palm of your hand to deflate the dough and flatten it into an oval shape.

6. Fold the upper part of the dough downward by half (above the center line), then fold the lower part upward toward the center line, tap out the big air bubbles, and then press it firmly with the heel of your hand. , and finally overlap the right hand with the left hand on top, knead the dough from the middle to both sides, and knead it into a long strip with two pointed ends about 40cm.

7. Place the dough on the fermentation cloth, fold it at intervals and shape it, cover it with plastic wrap, and ferment at room temperature until it is about 1.5 times in size.

8. Preheat the oven during the final fermentation, CO-750A smart oven, put baking stones in the middle and lower layers, put baking stones in the baking tray on the bottom heat gathering plate, select hot air mode, advance 230 Preheat for 45 minutes.

9. Use a transfer board to transfer the fermented dough to oil paper, and arrange it with a scraper.

10. Before putting the dough into the oven, use a sharp knife to cut three parallel slits about 10cm long at a 45-degree angle.

11. For the CO-750A smart oven, first add water and steam to the baking stones, then quickly put the dough on the stone board. After baking for about 12 minutes, take out the baking stones and oil paper, and the temperature will turn to 210 degrees, continue to bake for 10 minutes, until the color is brown.

TIPS

1. The function of slate: it will absorb a large amount of heat during preheating, contact the bottom of the food during baking, and transfer its own heat to the food as evenly as possible , the food will be subject to stable heat as soon as it enters the oven, expand faster, shorten the baking time, reduce the loss of moisture inside the food, and absorb or evaporate excess moisture at the bottom of the food to achieve a crispy outside and soft inside baking effect.

2. Steam effect: Adding steam to the bread in the early stages of baking can keep the dough surface soft and not be baked hard immediately, allowing the dough to expand quickly and evenly in the high-temperature and humid internal environment of the oven, and the steam Participates in the scorching reaction of the dough skin, helping to form a thin and crispy crust.

3. Because each flour has different water absorption, do not add all the liquid at once. If the operation is not skillful enough, the liquid content of the dough should not be too large, otherwise the dough will be too wet and difficult to operate.

4. The dough must be preheated in the oven before being cut. Do not wait until the oven is preheated before cutting to avoid a large amount of air leakage that affects the expansion of the dough.

5. In the early stage of baking the baguette, the high-temperature steam in the oven can prevent the dough skin from being baked firmly immediately, allowing the dough to expand quickly and evenly in the high-temperature and humid internal environment of the oven, and the steam participates in the skin. The coking reaction helps to form a thin, crispy and cracked skin. The inside of the baguette is moist and elastic, the skin is crispy, and it exudes the original wheat flavor of flour. It is very delicious.

6. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven