Screenshot from Paul Hollywood’s Bread The formula comes from: http://www.bbc.co.uk/food/recipes/baguettes_11543 Pay attention to the technique of Paul Master's bachelor shaping.. (can do 2 sticks)
Mix flour, salt, yeast and olive oil into the chef's machiner(If you don't have a chef machine, you can use your hands and face, but the noodles are very humid).rWhen not starting the dough, be careful not to let the salt touch the yeast, otherwise it will affect the fermentation effect.
First add half of the water to the flour, and the chef drives the low speed. Gradually add the remaining water to adjust the wet and dry degree
Then open the high gear. Until the dough is smooth to the extent
Remove the dough from the chef's machine and smooth it with your hands and face.
The dough was then placed in an oiled bowl for two hours. Cover the bowl with plastic wrap to keep moisture and humidity
This is the gluten state after the fermentation is completed.
Shaping: Divide the fermented dough into two portions. Pick up the dough by hand
After folding left and right, press one finger joint
Roll up from top to bottom
At this time, I can see that there is a line at the joint.
Then knead the dough from the middle to the sides
Place the plasticed baguette on the baking tray dedicated to the bag and put it in a plastic bag. Fermented to twice the size
After the fermentation is completed, sprinkle some mixture of wheat flour and flour (additional share of raw materials), then cut three knives.
The oven is preheated to 220 degrees, and the bottom layer is first placed with a non-watered baking tray. When the temperature of the baking tray rises, pour some water and steam will be generated. The stick is placed in the oven and baked at 220 degrees for 30 minutes. Then turn to 200 degrees and then bake for 10 minutes.
After baking, take out the bag and let it cool. The French batten is the most authentic with French cheese!