French baguette is the most traditional French bread with rich nutrition. Its formula is simple. It only uses four basic raw materials: water, salt, flour and yeast. Usually, it doesn't add sugar, milk powder or oil. Wheat flour is not bleached and contains no preservatives. Simple steps can be completed.

Material: 250g of high-gluten flour.

Accessories: water (cold boiled water) 138g, salt 3g, yeast 3g.

Method for making French baguette;

1, put the materials into the bread bucket in turn.

2. Start the bread machine dough making program.

3. At the end of the program, take out the dough and set it.

4. After fully exhausting, divide the dough into 4 equal parts, cover with plastic wrap and relax for 15-20 minutes.

5. Take a loose dough.

6. Roll it into an oval shape with a rolling pin.

7. Fold both sides in half from the middle.

8. Knead into a strip of about 2 1 cm, and put it in a baking tray with the mouth facing down.

9. Prepare the remaining three doughs in turn and ferment at room temperature (other tools are needed for fermentation in winter).

10, fermented to twice the original.

1 1. Sift a little flour on the surface, and then pull a few small mouths with a sharp knife.

12, preheat the oven to 200 degrees, bake for about 20 minutes, and then evenly color the surface of the shell.