Dough needs to be prepared correctly, the formula is accurate, the raw materials are suitable, the moisture is moderate, and the gluten swelling should be in place.

The production method should be appropriate.

The temperature and humidity of awakening should be correct, and the timing of ending should be appropriate. If you can't fully awake, you should take it out in advance.

Spray a little water before baking to help cut the noodles and squeeze some butter at the knife edge.

Put it into the furnace in time to avoid collision and strong vibration, and steam it immediately (you need to try it before to remove some gas, so that the steam will be more abundant and the temperature will be higher next time) 18 seconds to 15 seconds.

If there is enough light in the oven, the baguette can expand quickly with the naked eye. Don't open the oven door at will.

After about ten minutes, when the bread surface begins to be colored, open the air door to remove excess water vapor, so that the surface can be dried quickly and colored evenly. Then, when the color is dark and there is obvious color difference inside and outside, turn on the stove and rotate the direction quickly until the color is uniform.

If the color is uneven during baking, you can also spray a proper amount of water mist with a kettle to make the color even.

Immediately after baking, put it on a cooling rack, cool, package and quickly freeze.

It may be that the forming method is wrong, or the proofing time is not enough, and the gluten is not fully stretched, so it will shrink.