Materials?

French bread flour1000g

Malt extract (maltose) 3g

4-6g of low-sugar instant yeast.

20 grams of salt

680-700g of water

Normal roll-off noodles 300g

Practice?

The baguette dough refers to the baguette dough fermented at room temperature for 3 hours the day before, and then refrigerated overnight for standby. If there is no dough left, you can stir the ingredients in the baguette formula except the old noodles until the direct refrigeration is completed for overnight use. The dough temperature is 24-26 degrees.

Put the flour, malt extract and water (5-8℃) slowly for 2 minutes, then add yeast and let it stand for 20 minutes. As shown in the figure, it doesn't matter if the yeast is not stirred well. In order to fully absorb flour and water, the dough is gluten.

After standing, add the baguette and let it stand for one minute to let the yeast and dough mix. Add salt, slow down for 4 minutes and accelerate for 30 seconds. The dough state is shown in the figure. The dough finishing temperature is 22-24℃

Ferment at room temperature of 26-28℃ for 30-40 minutes. Turn over and ferment for another 30 minutes. As shown in the figure, the fermented dough.

Divided into 300-350g/ tablet. Shape into a cylinder. Relax for 20-25 minutes. draw

Squeeze the loose French dough into a stick of 50-60 cm by hand. Cover the dough with a cloth to prevent it from drying. Ferment at room temperature of 26-28℃ for 50 minutes.

Put the fermented French bread in the oven, and cut it five times evenly with a blade, so that the baguette can expand better after entering the oven.

Steam should be added into the furnace before and after entering the furnace, and baked at 240 and 220 respectively for 25-27 minutes. Half-open the air door to let the steam disperse, so that the baguette will be more brittle.