Recipe: Old noodles

Home Cooking Recipe: Old noodles

Notes:

I have been making bread for six years, and the most I can't remember is the number of baguettes. The easiest, but the hardest and the most fun!

Ingredients:

Steps:

  1. Home Cooking Recipe: The old-fashioned bun is the day before the dough of the baguette is fermented at room temperature for 3 hours and then refrigerated overnight. If there is no remaining dough, the ingredients other than the old noodles in the bale recipe can be stirred until the finish is directly refrigerated overnight. Dough temperature 24-26 degrees

    The old-fashioned bun is the day before the dough of the baguette is fermented at room temperature for 3 hours and then refrigerated overnight. If there is no remaining dough, the ingredients other than the old noodles in the bale recipe can be stirred until the finish is directly refrigerated overnight. Dough temperature 24-26 degrees

  2. Home Cooking Recipe: The flour, malt extract and water (5-8 ° C) in the ingredients were slowly allowed to stand for 2 minutes, and the yeast was allowed to stand for 20 minutes. As shown in the figure, it doesn't matter if the yeast is not evenly mixed. In order to fully absorb the flour and water, the dough is gluten.

    The flour, malt extract and water (5-8 ° C) in the ingredients were slowly allowed to stand for 2 minutes, and the yeast was allowed to stand for 20 minutes. As shown in the figure, it doesn't matter if the yeast is not evenly mixed. In order to fully absorb the flour and water, the dough is gluten.

  3. Home Cooking Recipe: After the end of the standing, add the old French noodles at a low speed for one minute to fuse the yeast with the dough. Add salt and turn for 3 minutes at a slow speed for 4 minutes. The dough state is shown in the figure. Dough finish temperature 22-24 ° C

    After the end of the standing, add the old French noodles at a low speed for one minute to fuse the yeast with the dough. Add salt and turn for 3 minutes at a slow speed for 4 minutes. The dough state is shown in the figure. Dough finish temperature 22-24 ° C

  4. Home Cooking Recipe: Fermentation at room temperature 26-28 ° C for 30-40 minutes. Turn over and ferment for another 30 minutes. As shown in the figure, the dough is finished by fermentation.

    Fermentation at room temperature 26-28 ° C for 30-40 minutes. Turn over and ferment for another 30 minutes. As shown in the figure, the dough is finished by fermentation.

  5. Home Cooking Recipe: Divided into 300-350g/piece. It is formed into a cylindrical shape. Relax for 20-25 minutes. As shown

    Divided into 300-350g/piece. It is formed into a cylindrical shape. Relax for 20-25 minutes. As shown

  6. Home Cooking Recipe: The relaxed French dough is shaped into a stick by a gentle technique, 50-60 cm. Cover with a cloth to prevent the dough from drying out. Fermentation was carried out at room temperature at 26-28 ° C for 50 minutes.

    The relaxed French dough is shaped into a stick by a gentle technique, 50-60 cm. Cover with a cloth to prevent the dough from drying out. Fermentation was carried out at room temperature at 26-28 ° C for 50 minutes.

  7. Home Cooking Recipe: Place the fermented French bread on the oven, cut the 5 cuts evenly with the blade, and let the bale expand better after entering the furnace.

    Place the fermented French bread on the oven, cut the 5 cuts evenly with the blade, and let the bale expand better after entering the furnace.

  8. Home Cooking Recipe: Steam should be added to the furnace before and after entering the furnace. The above fire is 240, and the fire 220 is baked for 25-27 minutes. In the middle, open the damper to let the steam dissipate, so that the baguette is more crispy.

    Steam should be added to the furnace before and after entering the furnace. The above fire is 240, and the fire 220 is baked for 25-27 minutes. In the middle, open the damper to let the steam dissipate, so that the baguette is more crispy.

  9. Home Cooking Recipe: Finished photo

    Finished photo

Tips:

When the dough is stirred, the salt and yeast cannot be added at the same time, and the salt will inhibit the fermentation of the yeast! Yeast cannot be added when the flour is first mixed with water, and too low a water temperature will inhibit yeast fermentation.


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