Sieve the flour for later use, put other raw materials except olive oil and salt into the bread machine, and start the dough mixing program. A dough mixing program in our family is fifteen minutes. About 5 minutes, stop the machine after the dough becomes thin, and add 10g olive oil (use butter or other oil instead of olive oil! ), grasp the olive oil and dough evenly by hand (otherwise the machine will start and the olive oil will splash out), and the solid butter can be omitted. Continue to start the bread machine to knead the dough. When there are six minutes left, stop the bread machine, add 10g olive oil to knead the dough evenly (the remaining 10g olive oil is used for the next step), and then start the bread machine to knead the dough. For the remaining three minutes, put the salt in the toaster. After the kneading process is finished, the dough can be pulled up to form the film shown in the figure.
Start the bread machine fermentation program, set the fermentation time for one and a half hours, and carry out fermentation. The dough is wet, so the fermentation time needs to be longer.
Chop onion and garlic, add 1g salt, 5g sugar and 5g olive oil, mix well, and lay flat on a baking tray. After preheating the oven at 230 degrees for five minutes, put the baking tray in the oven and bake for 10 minutes. There are differences between ovens. After baking for five minutes, please pay attention to the oven and don't burn it!
After the first serving time, put the roasted minced onion and garlic into the bread machine, turn on the kneading function, and manually end the kneading procedure after stirring for three minutes. The toaster mixes chopped onions and garlic and exhausts air at the same time. Then relax in the toaster for fifteen minutes, and then take out the dough and set it.
When the dough is slack, prepare a baking tray and oiled paper for putting the baguettes. There is no special mold for baguettes, so you can use oil paper as space. Take a piece of oiled paper twice the width of the baking tray and fold the oiled paper into three parts on average. The two creases in the middle of the oiled paper are two spaced ridges, as shown in the figure.
After the dough is loose, pour 10g olive oil on the chopping board and wipe it open. After greasing your hands, take the dough out of the toaster, rub it into long strips on the chopping board, cut it into three parts, tidy it up a little, and put it in oiled paper separated from the baking tray. Because the dough is too wet, if the shape of the dough in the baking tray is not good, you can dip the brush in olive oil to finalize the dough (brush setting is a method created by the horse! ), but also brush a layer of olive oil to moisturize. Then cover it with plastic wrap and put it in the oven for two rounds for forty minutes. After the second round, the oven is preheated to 220 degrees, and an empty baking tray is placed on the bottom floor. During the preheating time, sift some loose powder on the dough, and then cut the dough with a blade. Because the dough is very thin, the method of cutting bread is different from ordinary bread. If you cut it quickly and deeply, you will get a long scratch, but you have to retreat with a blade and press it deeply four or five times in turn to cut a scratch.
After preheating the oven at 220 degrees for 8 minutes, pour 30ml of clean water into the empty baking tray at the bottom of the oven to generate steam, then put the scraped bread in the middle layer of the oven and bake for 30 minutes (please cover it with tin foil if the skin color is ok), adjust the temperature to 200 degrees, continue baking for 10 minutes, and then take it out of the oven.
A baguette with crispy skin and soft inside tastes super good!
If the dough humidity is too high, there will be a big hole effect!