Flour 100%

Ice water 75%

Salt 2%

0.5% dry yeast

Liquid seeds 60%

Every time I go to the bakery, I think those baguettes hanging on the wall as decorations are fake. Last autumn, I bought a baguette and brought a knife to my hometown for a holiday. Three weeks later, I came back and turned it into a dog stick. I didn't give up and put it in a glass vase on the dining table for decoration. Ok, now, as an example, let's see how many blocks my grades are different from theirs.

The standard baguette is about 76 cm long and weighs 250 grams. It is also stipulated that the diagonal cutting must have 7 seams. The oven decided to make three cracks, so:

Length: 76÷8×4=38 cm

Weight: 250÷8×4= 125 (g)

In other words, after changing from 7 knives to 3 knives, the length and weight are reduced by half. I decided to make three. So:

Flour quantity:

125×3=375 (g)

The ratio of whole wheat flour to high gluten flour is 70: 230.

So 88 grams of all-purpose flour and 287 grams of high-gluten flour.

The liquid seed component is 60% flour.

Therefore, 225 grams of liquid seeds =375×60%.

The liquid seeds were made the night before and fermented in the refrigerator.

High gluten flour: 1 13g

Water 1 12g

0.7 g yeast powder

Fermented liquid seeds, big bubbles.

375g flour

Ice water 282 grams

7 grams of salt

2 grams of yeast powder

Pour flour, ice water, salt, yeast powder and liquid seeds into the bread machine, and select the dough making function.

Because the glove film is to be kneaded, the dough kneading function is selected for the second time after the first kneading, and the dough is allowed to stand in the bread machine for 30 minutes.

Turn over: after the stirred dough is taken out, cover it with plastic wrap, let it stand at room temperature (25 degrees) for 30 minutes, then take it out and fold it up and down to form the bottom. First fermentation and folding: 30-40 minutes, covered with plastic wrap at room temperature of about 25 degrees.

Divide it into three parts, cut it and roll it into a circle from top to bottom (method: fold it three times like origami. Objective: to redistribute yeast and strengthen gluten, relax after rolling for 30-40 minutes, and cover it with plastic wrap at room temperature of about 25 degrees.

Molding: Fold the dough slightly over the center line and seal it with the palm edge or thumb. Pay attention to only seam pressing, so that other dough parts can keep air as much as possible and tighten the mouth.

Fold the other side to the middle, tighten the seam again and press out a groove.

Knead into strips and wait for fermentation.

Put it in the oven at 24 ~ 27 degrees (put a bowl of boiling water under the oven to increase humidity) and ferment for 30 minutes. Don't over-ferment, just send it to 7 points ~ If you are not sure, it's better not to over-ferment ~

Cut the package: the fermented dough will be wet, full of air and light. Can be exposed to the air for about 5 minutes, sprinkle with flour and cut into bags, which will make it easier to cut.

I spilled too much flour.

Wait for the temperature to rise to 200 degrees.

There is only one small leaf left.

Bake in an oven at 200 degrees for 20 minutes. Because the oven has no steam function, put a bowl of water every five minutes and bake for five minutes.

It came out of the oven.

Small leaves that swell out of control.

Because I want to make sticks, I am also interested in cantaloupes in supermarkets. Look at this shape.

PK result is victory for Vitomey!

But ... 520 words are omitted this time.

The edge of the cutting bag is not turned up obviously enough, and the burnt layer lacks layering.

The crust is crisp enough and the bread core is soft enough.

You can see that there is a big hole and there is obvious "gluten" in the center of the bread.

Make a scene.

Tomato paste French stick version 520

Imitate the subway