condiments
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High gluten flour170g
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70 grams of low-gluten flour
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3 grams of yeast powder
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3 grams of salt
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Milk140g
condiments
other
other
The practice of milk baguette
1.
Get all the materials ready
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2.
Heat the milk slightly, dissolve the yeast powder in the milk and let it stand for 5 minutes.
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3.
Add high-gluten flour and low-gluten flour into the bread machine and stir the salt evenly.
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4.
After pouring warm milk, start the dough mixing program and knead it into smooth dough.
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5.
Put in a container, cover with plastic wrap, and ferment in the oven for 60 minutes until the dough is twice as big.
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6.
Divide the fermented dough into three parts, round it, cover it with plastic wrap, and relax for 10 minute.
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7.
Roll the dough long, roll it up from top to bottom, knead it tightly, and rub it into strips in turn to form bread embryos.
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8.
Put it in a baking tray after it is all done, cover with fresh food and put it in the oven for secondary fermentation for 40 minutes.
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9.
Ferment the bread blank to twice its size and sprinkle some dry flour on it.
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10.
Gently cut a few edges with a knife.
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1 1.
Bake in a preheated oven at 180℃ for about 16 minutes.
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12.
Take it out of the oven, let it cool and slice it.
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Finished product drawing of milk baguette
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Cooking tips
1, bread with plastic wrap or sealed bag, put in the refrigerator and freeze at-18℃.
2. Thaw naturally after taking out, wait until the bread is soft, and bake in the oven for a few minutes.