Catalog

Recipe: Baguette

On the first day, all materials and noodles were fermented at low temperature, and refrigerated overnight for more than 18 hours. The picture above shows the good face
Mix 2 all materials and 1 dough into a dough, taking care not to overwhelm. Dough cover film relaxation for 1 hour
Faceted. First, the dough is made into a rectangle and cut into strips.
Cut into squares, 350g one
Roll it from top to bottom, and push it in and let the dough wrap tightly. Cover film relaxation for 40 minutes
You can prepare garlic while waiting. A small piece of butter is sent, adding minced garlic and fragrant. Add a little salt before mixing.
The exhaust is made into a flat rectangular shape, and the upper end surface is turned over and pressed into the lower end, pressed in the direction of rotation, pressed up and down together, rounded (50 cm)
Middle finger pressure merged line flipped into canvas
Cover film relaxation for 40 minutes
Move into a grill with a high temperature cloth to sift the flour
Use a sharp knife to slant 5 holes
Into the oven. Hit the steam. Bake at 240/220 degrees for 30 minutes.
Garlic can be roasted to color, squeezed out garlic sauce and then into the oven
Cool down