High gluten flour? :220

Low gluten flour? : 100

condiments

Yeast: 3

Salt: 7

Water: 505

Specific steps

first step

1. First, make a starter and pour the high-gluten flour into a bowl.

Second step

2. Add salt, yeast and water.

Third step

3. Mix well with a rubber spatula, cover with plastic wrap, ferment at room temperature for 3 hours until bubbles can be seen on the surface, and refrigerate for more than 6 hours.

Fourth step

4. Take out the round-trip temperature 1 hour.

Step five

5. Now make dough, and pour high-gluten flour, low-gluten flour, salt, yeast and water into the bread machine barrel.

Step 6

6. Put the bread bucket into the bread machine and follow the kneading procedure.

Step 7

7. Take out the starter and the main dough and put them into the bread machine barrel, and then follow the kneading procedure.

Step 8

8. Sprinkle the remaining 20g of high-gluten flour on the chopping board and put the dough on it. The dough is flattened by hand and folded up, down and left.

Step 9

9. This is what the folded dough looks like.

Step 10

10. Put the dough in a container, cover it with plastic wrap and ferment for 40 minutes.

Step 1 1

1 1. Take the dough out of the container and flatten it by hand. Fold the dough up and down, left and right.

Step 12

12. Put the dough into a container, cover it with plastic wrap and ferment for 120 minutes until the dough is twice as big.

Step 13

13. Take out the dough, exhaust it, fold it and divide it into three parts.

Step 14

14. Knead the dough round and relax for 15 minutes.

Step 15

15. Take a dough and make it into a baguette.

Step 16

16. Put tin foil on the baking tray and fold it into a wall.

Step 17

17. Put the stick on the tin foil and scrape the surface.

Step 18

18. Cover with plastic wrap and ferment for 45 minutes.

Step 19

19. Pour 300g of hot water into the baking tray, put it on the net rack and bake it in the oven at 220 degrees 10 minute.

Cooking tips

1. After heating, the leaven head looks elastic and can be seen as a net. 2. The dough is fermented to half its size. 3. Spray proper amount of water on the surface of the fermented baguette. 4. Take out the baking tray of French sticks every five minutes, spray appropriate amount of water, continue baking, and put the baking tray on the upper layer for the last ten minutes.