200 grams of flour

Water140g

0.5g yeast

4 grams of salt

The method of authentic French baguette

1.200g flour, 140g water, 0.5g yeast, 4g salt, and mix to form dough. After fermentation at room temperature 1 hour, it was folded once. Fermentation 1 hour, folding again. When the fermentation is twice as large, put it in the refrigerator 12 hours.

2. Take out the dough, heat it for 1 hour, then take it out and stretch it into a square.

3. Divide into two pieces, 30% off at a time, and relax 10 minutes.

4. Fold it twice and make it into the shape of a stick.

5. Ferment at room temperature for about 40-50 minutes.

6. Preheat the oven to 250 degrees, put the dough on the slate and bake it with steam 15 minutes. Turn off the steam for about 15 minutes.