Baguette – super simple dish
This bread should have the fewest ingredients of all breads, no oil and no sugar, and can be eaten as a staple food. Or dip it in jam butter and also use it to make garlic bread slices.
The method of baguettes
Step 1
Mix so ingredients, mix the dough by hand, or put it in a bread machine and noodles. Knead the dough by hand until the dough is pulled into a film. Using the bread machine, select the noodle menu first, and then select the dough and fermentation.
Step 2
After fermentation for one hour, take it out and divide it into several equal parts, cover it with plastic wrap and let it sow for 20 minutes. I divided it into two parts, the bread maker and the dough would be more wet, and the ingredients were just right with 180g of water.
Step 3
Pressed into an oval shape.
Step 4
Roll up into a long strip. Repeat three times to form long strips of dough.
Step 5
After leaving it in the oven to ferment for an hour, sprinkle some high-gluten flour and draw three lines on it with a knife.
Step 6
Sprinkle the dough with plenty of water and put it in the oven. At 200 degrees, in three doses, turn on the oven every seven minutes and sprinkle the dough with water. This way the surface of the baguette will be crispier. Conditionally put a glass of water in the oven so that the dough has more moisture.
Step 7
Very resilient.
Cooking techniques for baguettes
The low-gluten flour in my bread is to make the bread very soft, and you can use all high-gluten flour.