Mix all the materials of the sponge starter, mix well, cover the plastic wrap, leave it at room temperature for 2 hours, until the batter is big, the vibration will collapse.
Mix the 3/4 flour and other materials in the sponge yeast and the baguette dough, then slowly add the remaining powder and knead it into a smooth dough. If it is too dry, drip it into the water and simmer it to the full expansion stage. test)
The dough is divided into 64g/piece, and the plastic wrap is rolled for 20min, and the whole is formed into a shape of bellows. The fermentation is carried out at room temperature for 20min.
Use a large bowl of cold water for the floating test. After the baguette dough is in the water, it floats for more than ten seconds, indicating that the fermentation is completed. Otherwise, dry the water and continue to ferment for 10 minutes before testing.
Oven with slate, preheat 232 degrees; take a large pot, add water and baking soda, add the baguette dough, cook for 30s on each side, remove the baking dish placed on the baking paper, cornmeal and almond slices.
232 degrees Celsius (the highest limit of the oven, 260 degrees Celsius on the book), fire up and down for 5 minutes, swap the position of the baking tray before and after, 5 minutes
It can be eaten at the time of cooking. The thick wheat is chewy. It is delicious with peanut butter or savory vanilla cream sauce. If you don't use salty cheese powder, you can sprinkle sesame seeds, brush sugar, and wipe the jam.