1. Stir the water and flour slowly for 3 minutes and mix the materials evenly.
★ The water temperature is adjusted according to the weather.
2. Self-decompose for 30 minutes.
★ At this time, the dough temperature should be about 65438 06℃.
3. Add yeast and Lubang seeds and stir slowly for 5 minutes, add salt and stir slowly for 3 minutes, and then stir quickly for about 1-2 minutes. Stir until the dough can open a smooth film.
★ The dough finishing temperature should be between 22℃ and 24℃.
4. Put the fermentation canvas on the chopping board, smooth the dough surface, put it on the fermentation canvas, ferment for 30 minutes at 24℃ and 75% humidity, and continue to ferment for 30 minutes after turning over.
★ When fermenting, it is best to put the stick on the board for fermentation, because the temperature of the board is relatively uniform and will not affect the fermentation of dough.
5. Preforming: Divide the dough into 350g, and fold the dough into short strips after exhausting. Ferment at 24℃ and 75% humidity for 30 minutes.
★ Pre-forming must make the dough surface smooth, not too tight.
6. Forming: ventilate and fold the dough and knead it into a cylindrical shape. It is about 55 cm long and fermented on canvas.
★ There are different methods of plastic surgery. Many people are confused about what kind of technique to use, as long as they find the one that suits them.
7. Final fermentation: temperature 24℃, humidity 75%, 60 minutes.
8. Make wudaokou on the surface, put it into the furnace, spray steam for 8s, and bake at 230℃/220℃ for 25min.
★ Blade length 10CM, and the second knife should start from 2/3 of the first knife. The blade angle is 15 ~20 degrees.
The perfect French stick should not only have a beautiful mouth, even pores, but also crisp skin, moist and chewy taste and rich wheat flavor.