This is a baguette formula that can be finished in as little as one and a half hours. The amount of formula is suitable for small ovens. Most of the sticks are incomparably complex, and it is not necessary if you are not pursuing the height of the artistic level. The practice here is what I first saw on a French TV show, how to make a small stick in my own home, simple and practical. Do it the next night, bake in the morning for a few minutes, smear olive oil, 蘸 olive oil, 蘸vinaigrette, or butter or avocado or cheese. For me who don’t love toast, it’s all there is no one in the sky. No time to eat breakfast at home, cut the practice stick sandwich on the road to eat: In short, it will always be a meal that I will start looking at in bed overnight. The original video has no subtitles, and is now made into a recipe for the benefit of the gods. The slight change of Fang Zi is the crystallization of countless practices. I hope everyone can understand it.
Sift the flour into a container and mix thoroughly.
Prepare a small bowl of warm water, put in dry yeast, stir and dissolve until use.
Cut the black olives. Don't be too broken, otherwise the image is not plain enough.
Pour the yeast solution into the flour mixture and stir until there is still dry powder. Pour the crushed olives and mix well. Finally, mix the salt and mix well. It can be easily stirred in a container with a spatula, and water is added while mixing. The amount of water in the bag is not fixed. 150-175g is my personal reference value. It depends entirely on the nature of the flour and my preference for water content. After the dough is basically formed, it is poured on the table handcuffs. It takes about a minute to make the dough slightly sticky but it can be a good group.
Put this dough into the fermentation container and cover it with a damp cloth for about 30-40 minutes. The fermentation conditions of each oven are different. It is best to observe it first. When the dough rises to 1.5 times, it can be taken out for the next step.
Remove the dough from the first step of fermentation (preferably with a scraper), hand the powder on the table, cut the air slightly, cut it into two or three portions, press the dough into a flat shape with the fist surface, and fold the two sides into a strip.搓 into the shape of the figure.
Baking tray or baguette baking tray baking paper. The surface of the dough is dusted (in order to prevent the dough from sticking to the baking paper for the second fermentation). Then use a sharp blade of drowning water, along the longitudinal axis of the dough, and the surface of the dough at a 45-degree angle to cut out the knife edge, two or three to see personal preference. Note that the angle of the knife edge and the longitudinal axis should be as small as possible. The one on the map is still a little bigger. Subsequently, the surface of the baking paper was placed in the oven and fermented again at 40 degrees for about 30 minutes. (This fast method of fermenting method determines that the edge cannot be diffused into the width of the title in a short time, if you like the knife edge, if you like the big knife, you must put the hopper in the second time. Before the fermentation, observe the degree of opening of the knife during the second fermentation.)
The situation of the dough after the second fermentation is as shown. The oven is preheated to 230 degrees. After the preheating is completed, pour a cup of boiling water on the site and you will hear it immediately. The fermented dough is baked in the oven for 25 to 30 minutes depending on the dough size. A slight burst of sound should be heard during baking. (I don't know how this happened, but the Frenchman's video did mention this.)
After the baking is completed, remove the grill and keep it ventilated and cool. If you don't eat it on the spot, the skin will not be crispy, as long as the oven is hot and bake back for a few minutes. A successful baguette should have a crunchy hard shell on the outside, a slightly wet inside, and a properly sized pore.