How to make baguette bread
Baguette is the representative of traditional French bread. It is popular all over the world for its crispy outside and soft inside texture and unique aroma. In recent years, with the popularity of home baking, the method of making baguette bread has become a hot topic. This article will combine the hot content on the Internet in the past 10 days to introduce you to the steps of making baguette bread in detail, and attach structured data for reference.
1. How to make baguette bread
1.Prepare materials: The ingredients for baguette bread are very simple, mainly including high-gluten flour, water, yeast and salt. The following is the detailed recipe:
| Material | Dosage |
|---|---|
| High gluten flour | 500g |
| water | 350ml |
| dry yeast | 5 grams |
| salt | 10 grams |
2.Kneading noodles: Mix flour, yeast and salt evenly, gradually add water, and knead into a smooth dough. The kneading process takes about 10-15 minutes until the dough is elastic.
3.first fermentation: Put the dough into a basin, cover with a damp cloth or plastic wrap, and ferment at room temperature for 1-2 hours, until the dough doubles in volume.
4.Split and reshape: Divide the fermented dough into 2-3 parts, deflate slightly and shape into long strips. The typical length of a baguette is about 50-60 cm.
5.second fermentation: Place the shaped dough on a fermentation cloth or baking sheet, cover with a damp cloth, and ferment again for 30-45 minutes.
6.Cut the package: Use a sharp blade to score several diagonal lines on the surface of the dough, which is the signature feature of baguette bread.
7.bake: Preheat the oven to 230°C and place a bowl of hot water at the bottom of the oven to create a steam environment. Place the bread in the middle rack of the oven and bake for 20-25 minutes, until golden brown on top.
2. Frequently asked questions about making baguette bread
According to popular discussions on the Internet in the past 10 days, the following are the most frequently mentioned problems and solutions in baguette making:
| question | Reason | solution |
|---|---|---|
| Bread not crispy enough | Oven temperature is insufficient or lack of steam | Increase the oven temperature to ensure there is enough steam |
| Internal organization is too dense | Insufficient fermentation or excessive kneading | Extend fermentation time and control kneading intensity |
| Bread collapsed | Over fermentation | Shorten fermentation time and control fermentation temperature |
| The cutting effect is not good | The knife is not sharp enough or the angle is wrong | Use a professional bag cutting knife and maintain a 45-degree angle |
3. Tips for baguette bread
1.Flour selection: Traditional French flour (T55 or T65) works best, but regular bread flour can be substituted.
2.water quality impact: Hard water is more suitable for making baguette bread. If you use soft water, you can increase the amount of salt appropriately.
3.Fermentation control: When the room temperature is too high, the dough can be placed in the refrigerator for fermentation to slow down the fermentation speed.
4.Storage method: Baguette bread is best eaten on the same day. If you need to store it, you can slice it and freeze it and bake it again before eating.
4. Creative changes of baguette bread
Following recent hot trends, many baking enthusiasts have made innovative improvements to traditional baguettes:
| Innovation type | Specific practices | Features |
|---|---|---|
| Whole Wheat French Bars | Use 30% whole wheat flour instead of high-gluten flour | Healthier and richer wheat flavor |
| Spice French Stick | Add rosemary, thyme and other spices | Unique flavor, suitable for pairing with Western food |
| Multi-grain French stick | Sprinkle sesame seeds, oats and other grains on the surface | Rich taste and more comprehensive nutrition |
Baguettes may seem simple, but making them authentically French requires practice and careful observation. Hopefully the detailed guidance and structured data in this article will help you successfully make baguettes that are crispy on the outside and soft on the inside. Remember, the fun of baking is in trying and improving, happy baking!
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