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 it can also be used to make garlic bread slices.
The method of baguettes
Step 1
Mix the ingredients, knead the dough by hand, or put it in a bread machine to mix the dough. Knead the dough by hand until it forms a film. To use the bread machine, select the dough menu first, and then select the dough and leaven.
Step 2
After fermentation for an hour, take it out and divide it into several equal parts, cover it with plastic wrap and let it rise for 20 minutes. I divided it into two parts, the bread machine and the dough will be more wet, and the ingredients are just right with 180g of water.
Step 3
Pressed into an oval shape.
Step 4
Roll into long strips. Repeat three times to make the dough into long strips.
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, 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 everyone can use high-gluten flour.