At the request of everyone, write a recipe for a baguette and share your own experience. The dough of the baguette is super wet, and it is recommended that the breadmakers try it. Parents don't need to add dry powder to shape it! That is not a baguette! What if the dough is too wet? Just speed up the shaping process, put it into the baking tray faster, don't be too bad in the accidental shape, because in the end you can use the brush to shape the baking tray! After the plastic surgery, the hands will be covered with batter, just wash it! We welcome you to try and share the experience and troubles of the practice stick to improve the level of the French baton.
The flour is first sieved for use, and other ingredients other than olive oil and salt are placed in the bread machine to start the noodle procedure. A facial program in our family is fifteen minutes. After about 5 minutes, suspend the machine after the dough and into a thin group, add 10 grams of olive oil (use butter or other oil instead of olive oil!), grab the olive oil and the dough by hand (otherwise the machine starts, olive oil Will splash out), solid butter can omit the smoothing step. Continue to start the bread machine, and then pause the bread machine for the remaining six minutes, add 10 grams of olive oil and the dough and mix well (the remaining 10 grams of olive oil for the next step), then start the bread machine for kneading. For the remaining three minutes, the salt is put into the bread machine. After the kneading process is finished, the film shown in the picture can be displayed by lifting the dough.
Start the bread machine fermentation program, set the fermentation time for one and a half hours, and carry out the fermentation. The dough has a high humidity and the fermentation time needs to be longer.
Cut the onion and garlic, add 1 gram of salt, 5 grams of sugar, 5 grams of olive oil and mix well, tiling in a baking dish. After the oven has been preheated for 230 minutes, put the baking tray in the oven for 10 minutes. There is a difference in the ovens. After baking for five minutes, please pay attention to the oven, don't bake it!
At the end of the first time, the roasted onion garlic is crushed into the bread machine, and the dough function is turned on. After stirring for three minutes, the hand finish is finished manually. Mix the bread with the onion and sauté the garlic. Then relax in the bread machine for fifteen minutes, then take out the dough for shaping.
In the time of relaxing the dough, prepare the baking tray and oil paper for the baguette. There is no mold for the stick, we can use oil paper to make the gap. Take a piece of oil paper with a width twice the width of the baking sheet, and fold the oil paper into three equal parts. The two creases in the middle of the oil paper are two spaced ridges as shown.
After the dough is relaxed, 10 grams of olive oil is peeled off on the chopping board. After applying oil on the chopping board, remove the dough from the bread machine, pull the long strip on the chopping board, cut into three portions, arrange the shape slightly, and put it into the grill. Disc separated oil paper. Because the dough is too wet, if the shape of the dough is not good in the baking tray, you can use the brush to rub the olive oil for the final shaping of the dough (the brush is a homemade method!), and also a layer of olives. The oil is moisturized. Then cover the cling film and put it in the oven for twenty minutes. At the end of the second round, preheat the oven at 220 degrees and place an empty baking tray on the bottom. During the preheating period, some loose powder is sieved on the dough, and then diced with a razor blade. Because the dough is super-dilute, the cutting bag method is different from the ordinary bread. A quick and deep stroke can produce a long scratch. Instead, the blade should be backed down four or five times to cut a scratch.
After preheating the oven for 220 minutes, pour 30ml of water into the empty baking tray on the bottom of the oven to produce steam, then put the cut bread into the middle of the oven and bake for 30 minutes (if the skin color is OK) , please add tin foil paper), adjust the temperature to 200 degrees, continue to bake for 10 minutes, you can release.
The crispy skin and the soft, fragile inside make it awesome!
When the dough is too humid, the effect of a big hole will appear!