The method of authentic French baguette
1. Add yeast powder into warm water of about 30 degrees and stir evenly, then sieve in flour and salt, stir with chopsticks until there is no dry powder, and let it stand at room temperature for 30 minutes.
2. Make a group every 30 minutes after standing, that is, copy it to the bottom of the dough with a scraper, pull the dough at the bottom, cover it on the surface of the dough after folding, and rotate the container at the same time. Repeat this for 30 times to complete one group and do four groups. Then seal the container and put it in the freezer 12 hours.
3. Take the dough refrigerated for 65,438+02 hours out of the refrigerator, leave it at room temperature for 65,438+0 hours, put a small amount of high flour on the chopping board, divide the dough into three parts, gently knead each part and relax for 65,438+00 minutes. Be careful not to destroy the air holes in the dough.
4. After relaxation, gently press the dough into a rectangle, then fold it from the left and right sides to the center line along the long side, and compact the folded edge.
5. Repeat the above steps, the prototype of the baguette will come out, and then gently roll it into a long cylindrical shape by hand, and make the two ends slightly sharp.
6. Put the whole shape into a long stick mold, ferment at room temperature 1 hour, then sprinkle a small amount of high flour and cut into packages.
7. Put the mold into an oven preheated to 230 degrees and lift it to the second floor. Place the preheated baking tray on the lower floor. After putting the mold into the oven, immediately pour boiling water into the baking tray preheated at 230 degrees below, and quickly close the oven door to generate enough steam. After 30 seconds, open the oven and spray water mist on the oven wall twice.
8. After spraying twice, bake at 230 degrees 10 minute, take out the baking tray filled with boiling water, cool it to 200 degrees, and bake at 10 minute. If you like a darker color, you can extend it to 15 minutes.