Mini baguette is one of the most traditional French breads in France, which is rich in nutrition. French baguette is inherited from the bread technology in Vienna, Austria in the middle of19th century, which is characterized by crisp crust, soft and slightly tough inside, more fragrant to chew and full of wheat flavor. Let's share with you the practice of mini French long sticks.

List of ingredients for mini French baguette 1

200g of high gluten wheat flour.

High sugar dry yeast 1g

Salt 3g

Water150g

Production steps

Step 1: Prepare a sealable fresh-keeping box with a capacity of at least 1L, pour in yeast and water, and stir with chopsticks until dissolved.

Step 2: Sieve the salt and flour and add them, and slowly stir them into balls with chopsticks.

Thirdly, empty the lid and ferment at room temperature.

Step four. Statement in 40 minutes

Step 5, turn it up from the bottom of the dough with a scraper and fold it once in the opposite direction. Because it has gone bad, I chose to refrigerate and ferment for half an hour with a virtual lid.

Step 6, the state after half an hour.

Step 7: Fold it up, down, left and right again with a silicone scraper.

Step 8: At this time, the dough has been fermented to almost twice the size, sealed and covered, and put in the refrigerator 12 hours or more.

Step 9: Take it out of the refrigerator the next day, loosen the lid and let it cool for half an hour.

Step 10: Sprinkle a proper amount of high powder on the silica gel pad and touch some high powder on your hands. Cut the dough in the crisper into three parts with a scraper and gently take it out. Don't knead too much. Keep the air hole inside and make it slightly round. Cover lightly with a damp cloth and relax 10 minutes.

Step 1 1: Take a dough, pat it with your palm, and flatten it slightly into a rectangle.

Step 12: Fold the left and right sides toward the center line, and press the folded edges with your fingers.

Step 13: Roll the palm vigorously from top to bottom and pinch it in the closed position.

Step 14: Close the mouth downwards and roll the dough.

Step 15: gently roll your hands to make them longer and slightly pointed at both ends, and set them all, and put them into a small French stick mold in the kitchen.

Step 16: Cover with a wet cloth, ferment at room temperature to double the size, and it will be almost the same in hot weather for 30-40 minutes. Then sprinkle high flour on the surface, and preheat the oven for about 20 minutes during fermentation, and fire it up and down at 230 degrees. Placing a grid in the middle layer of the oven and emptying the baking tray on the bottom layer.

Step 17: Cut the package. It's best to cut with a blade, inclined at an angle of 45 degrees, and cut quickly. I cut it with a ceramic knife, and it was ugly. Please ignore it, haha.

Step 18: Transfer the fermented dough to the rack of the preheated oven, add a glass of water to the empty baking tray below, bake at 230 degrees for 20 minutes, and then bake at 200 degrees 15 minutes.

Step 19: Take out the oven and slice.

Step 20, you can also spread butter directly, with sausage and fried eggs, which is a delicious breakfast.

Mini French baguette 2 material

Formula (%): flour 100, yeast 1, salt 1, water 65.

prepare

Mix the raw materials in the formula evenly, add a certain proportion of water, slow for 4 ~ 5 minutes, fast for 7 ~ 10 minutes, and stir into dough at 24 ~ 26℃; After the dough is allowed to stand for 30-40 minutes, it is divided into blocks, each piece of dough weighs 250g, and the final proofing time is 70 minutes, the temperature is 32℃, and the relative humidity is 70%. When the dough is proofed to 80%, a blade is used to cut a knife edge along the bread surface; Immediately put it in the oven and introduce steam. The oven temperature is 235℃ and the baking time is 25-30 minutes.