French bread [baking process] Materials: 4 cups of common flour, 2- 1/4 teaspoons of coarse salt, 0-/4 teaspoons of instant yeast, 0-/kloc-4 cups of warm water and 0-1/cold water. Step: 65438. 2. Stir the instant yeast with warm water and let it stand for a few minutes. 3. Pour the yeast liquid and cold water into the flour and knead into a whole. 4. Knead the dough for 6-8 minutes after waking up. At this time, the dough will be very smooth, soft and tough. Don't rub too much. (I rubbed it, and suddenly the dough changed from smooth to unsmooth, so I sweated ~ ~) Put some oil on the plastic wrap, cover it, and ferment for 1- 1/2 hours or so until the dough is twice as big. I put the dough in a non-stick pan. If I use an ordinary container, I should grease the inside of the container. 5. When the dough is big, gently knead out the bubbles by hand, roll them into a circle, cover them with paper, and ferment for 1- 1/4 hours. 6. Repeat the above steps again, this time fermenting 1 hour. 7. Take out the dough and divide it into 3 parts, or divide it according to the size of the bread. 8. Gently pull the dough into a rectangle, fold it in half and fold it in three folds, and then knead it into a long strip or a circle. Pay attention to keep the skin from being torn and try to keep the bubbles inside from being crushed. 9. Let it stand for 45 minutes after molding, and the waiting time shall not exceed 1 time. When setting, you can start heating the furnace. The furnace needs 500 degrees Fahrenheit, which is about 260 degrees Celsius. Just turn the temperature of the stove to the highest. It needs to be preheated for about 40 minutes. I baked it with a glass plate and put it in the oven in advance to make its temperature consistent with the furnace temperature. The traditional baking method is said to be baking on a stone. I think the closest thing to the stone at home should be glass or ceramic tiles. ) 10 before the bread is baked, draw a few lines on the dough embryo with a sharp knife, and you can pull anything you want, so that the bread has room for expansion and cracking during baking. After the furnace is preheated, the dough embryo is transferred to the baking stone. 1 1. In order to make bread more crisp, it is necessary to keep the humidity of the oven during baking. Under the baked stone, put a basin (usually in the oven) that can hold water. When the bread is just put in, pour a cup of hot water on the basin, and then close the oven door immediately. The creaking steam inside. ) in the first 15 minutes, every few minutes, it was on the furnace wall and bread (? ) spray water. I don't have any tools to spray water. I just pour half a cup of hot water into an underground basin to make steam. 12. After baking 15 minutes, adjust the oven temperature to 400 degrees Fahrenheit, about 200 degrees Celsius, and continue baking until the bread looks brown and the sound is empty when you knock. 13, after the bread is taken out, don't cut it immediately, it needs to be placed to let the bread continue to brew, so that the taste of the bread is enough. Baking: 1. Knead the dough in the same way as last time. I am lazy, so I plan to make a big bread, and I have made great efforts to make it nearly two drops round (obviously not round, depressed), and I should try to leave bubbles in it during the process. After finishing, sprinkle some flour on the baking paper, put the dough on it, let it stand for about 45 minutes, and then bake it when the dough is almost less than twice as big; 2. During the final fermentation, preheat the oven to 250 degrees (basically the hottest gear), put the baking tray in and preheat it for at least half an hour to keep the oven temperature constant; 3. Draw a few lines on the bread, the thickness is 1/4, and the pattern can be freely selected (I didn't know last time, it was drawn on the skin and baked like writing); This step is to make the bread expand and spread better during baking; I pushed the bread and baking paper into the oven and put them on the baking tray (I accidentally knocked them over in the process, leaving a scar on my beautiful bread. My heart hurts! To create humidity, I pour some hot water into the oven every two minutes. There is an iron plate filled with water at the bottom of my oven, which is steaming diligently. If you have a watering can, you can use it to spray water on the furnace wall and bread; To use hot water, it may take a short time to open the oven door every time; Step 5 should be repeated several times. After about 10 minutes, lower the oven temperature to about 2 10 and 220, and bake until the bread surface is evenly colored. My bread always takes 30 minutes to bake. 7. Take out the bread, let it cool, and then cut it. Wow, it's so beautiful, much better than the first roast! I was moved beyond compare ~ ~