This is French bread, and the steps are complicated:
French baguette recipe
Make bread 3, 14 inch long.
This recipe makes delicious baguette. In addition, there are detailed instructions on how to make bread. Enjoy your French bread, which is still a little hot, with some soft and ripe fromage and a glass of wine. The recipe is provided by Amy Sherber of TV Food Network.
1 1/4 teaspoons of active dry yeast
1/4 cups (2 ounces) of extremely warm water (105 to 1 15 degrees Fahrenheit)
3 cups, (1312 ounces) unbleached universal flour.
1 cup, (4 1/2 ounces) cake flour Note: If there is no cake flour, you can use the same amount of unbleached general flour, but the cake flour will make the quality of the baguette lighter.
2 1/4 teaspoons of kosher salt
1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cold water (75 degrees Fahrenheit).
Mix the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Mix flour and salt in a large bowl. Pour the mixture of cold water and yeast on the flour and stir it with your fingers into a fluffy ball. Place the dough on a lightly floured countertop and knead for 4 minutes. It should be soft and elastic, but not too smooth at this time. Put the dough on the countertop for 20 minutes and cover it with plastic wrap or a thin towel. (This resting period is autolysis. )
Knead the dough for 6 to 8 minutes. Don't knead too much: the dough should be smooth, elastic and tough. Put the dough in a lightly oiled bowl, turn it over and coat it with oil, and cover it with plastic wrap. Ferment 1 1/2 to 2 hours at room temperature (75 to 77 degrees Fahrenheit), or until the volume almost doubles.
Gently deflate the dough and fold it in a bowl. Reshape it into a ball and cover it with plastic wrap. Let it rise 1 1/ 4 hours or until it nearly doubles again. Gently deflate the dough again, shape it into a circle, cover it, and ferment for about 1 hour. Place the dough on a lightly floured table and divide it into 3 equal parts (about 10 ounce each). Gently stretch a piece into a rectangle, leaving some big bubbles in the dough. Fold the top third down and the bottom third up, just like folding a business letter. Now turn the dough over from left to right, seal the seam with your palm, and make the bread into a log. Fold the dough in half for about 1/ 3 at a time, seal it, and repeat. You should gently wrap the skin tightly around the surface of the baguette and leave some bubbles in the dough. Seal the joint, being careful not to tear the dough skin or reduce its ventilation structure. Relax on the working surface, then stretch, and repeat the molding process with the remaining dough.
Now stretch each loaf of bread, start with the first one you have made and roll it back and forth on the workbench. Hands start from the center of the bread and move to both ends until the bread reaches the ideal length. Don't get carried away, or you won't be able to put baguettes in the oven! ) Put the finished bread on a peeled or inverted baking tray, line it with parchment paper, and sprinkle a lot of corn flour or baguette. Cover the bread with oiled plastic or cloth sprinkled with flour, and let it ferment for 30 to 40 minutes until the bread is slightly full, but the volume will not double. The last fermentation time is very short, because you want to make the baguette slightly under-fermented; This will give them a better oven spring, so that the bread has a light, ventilated crumb and more trumpet-shaped cuts.
30 minutes before baking, put a baking stone into the oven to preheat, put an empty water tray directly under the stone, and preheat the oven to 500 degrees Fahrenheit. According to the length of bread, use a very sharp blade to draw 3 to 5 diagonal lines on the top of each bread. The incision should extend from one end of the bread to the other, not through it, and the blade should make a 30-degree angle with the bread so that the incision can pop up in the oven. Be careful not to press it too hard, or you may crush the bread. Use a plant sprayer to spray on the bread.
Gently put the bread on the preheated stone, or put the baguette mold in the oven. To get a crispy shell: pour 1 cup of very hot water into the water pan and quickly close the oven door. 1 minute later, spray the bread and oven wall 6 to 8 times, and then close the door. After 2 minutes, spray the bread and oven wall again. (For more details, please see.
Bake 12 minutes, then lower the oven temperature to 400 degrees Fahrenheit and bake for 25 to 30 minutes until the bread turns golden brown and crisp. Move them to the shelf to cool.