Recipe: Authentic baguette

Home Cooking Recipe: Authentic baguette


The bacon ingredients are simple, that is, high-gluten flour, yeast powder, salt and water, but it is not an authentic baguette. Making a bagu is a test of patience, care and level. There are too many criteria for judging: the size and size of the hole, whether the distribution is uniform, whether the ear is baked, whether the skin is crisp, whether the shape is full, etc. Foot, so dough, fermentation, shaping, dicing, baking, and even steam, any program determines the success or failure of the final product. It can be said that the bag is like a hurricane, seemingly simple, but in fact contains unlimited skills, maybe This is where its charm lies! Of course, the simple and healthy taste of the French stick is absolutely indispensable in its long-lasting classics.



  1. Add the yeast powder to warm water of about 30 degrees, mix well, then sieve into the flour and salt, stir with chopsticks until no dry powder, and let stand at room temperature for 30 minutes.

  2. After standing, do a set of stretch and fold every 30 minutes, which is to scrape the bottom of the dough with a scraper, pull the bottom dough, fold it over the surface of the dough, and rotate the container, so that it is repeated 30 times to complete a group. Four groups, then sealed the container in the freezer for 12 hours

  3. Take the 12-hour refrigerated dough out of the refrigerator and let it warm for 1 hour at room temperature. Place a small amount of high powder on the chopping board and divide the dough into 3 portions. Each one is gently rounded and relaxed for 10 minutes. Be gentle in the process, do not destroy the air holes in the dough.

  4. After the relaxation is completed, the dough is lightly pressed into a rectangular shape, and then the long side is folded from the left and right sides toward the center line, and the folded edge is compacted.

  5. Repeat the above steps, the prototype of the French stick will come out, then gently roll the cylindrical strip by hand and make the two ends slightly pointed.

  6. Put the whole shape into the stick mold, ferment for 1 hour at room temperature, then sprinkle a small amount of high powder, and cut the bag.

  7. Place the second layer under the 230-degree preheated oven. Place the preheated baking tray on the first layer below. When the mold is placed in the oven, immediately pour the boiling water into the 230-degree preheated baking tray. And quickly close the oven door to generate enough steam, open the oven after 30 seconds, spray water mist on the oven wall, spray twice

  8. After completing the two sprays, bake at 230 degrees for 10 minutes, take out the baking tray with boiling water, adjust the temperature to 200 degrees, and then bake for 10 minutes. If you like the color, you can extend it to 15 minutes.

  9. After all the above steps are completed accurately, you get the ideal baguette


1 The dicing blade is preferably a double-sided blade. In short, it should be thin enough and fast. The lower knive should be along the middle axis as much as possible. The blade enters the knives at a 45-degree angle with the surface of the francisk. I can get the ideal 'After Ears' 2 sticks of the second hair 8, 9 distribution is good, otherwise the cut marks are not big, 'ears' are not beautiful

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