Ingredients: 3 grams of salt, 3 grams of yeast, 3 grams of water, 135 grams of low-gluten flour, 70 grams of high-gluten flour, 170 grams of auxiliary ingredients, a little high-gluten flour

Steps

Original method Step 11 of making the baguette. Weigh the ingredients

Step 22 of making the original baguette. Dissolve the yeast with water and let it sit for 5 minutes

Step 33 of making the original baguette. .Pour the low flour and high flour into a basin, and put the salt on top

Step 44 of making the original baguette. Pour the yeast water into the flour, stir it while pouring, and mix it into a flocculent shape

How to make the original baguette in step 55. Then knead the dough into a smooth dough, cover and let it rise for 30 minutes

How to make the original baguette in step 66. Move the dough to the cutting board and continue to knead until smooth. Make the dough and cover it for 10 minutes

Step 77 of making the original baguette. Divide it into three equal parts, roll into a round shape and let the lid rest for 10 minutes

Step 88 of making the original baguette. Take a small piece of dough and roll it into a long shape

Step 99 of how to make the original baguette. Roll it up with the seam facing down, press it lightly with both hands and rub it back and forth until the roll becomes longer

Original method How to make the baguette in steps 1010. Make the baguette in sequence, put it on a baking sheet and let it ferment in a warm place

How to make the original baguette in step 1111. Let it double in size, take it out, make a few small slits with a knife, and then sift Add a little flour

How to make the original baguette step 1212. Place the middle shelf of the preheated oven: 190 degrees, upper and lower heat

How to make the original baguette step 1313. Bake 15 ~20 minutes

Step 1414 of making the original baguette. Take out the baking sheet and move it to the baking rack to cool