French bread (French baguette, wheat baguette and cream cheese bun)

Although eating in a restaurant can satisfy our appetite, it is also easy to ingest unhealthy things that have a certain impact on the body. Therefore, if conditions permit, it is recommended to go to the vegetable market to buy some ingredients and make them yourself. French bread (French baguette, wheat baguette and cream cheese bun) is very simple to make and the ingredients are also convenient to buy.

1. The whole wheat starter I made last night has doubled in size and has bubbles after 12 hours. Please refer to my other recipe for the method.

2. Put water, salt and flour into the bread machine.

3. Put the starter in and set the bread machine to the kneading program. I use the Bread Machine with Petrus. It has 8 minutes of resting time during the 33 minutes of kneading.

4. After kneading the dough, take it out and knead it on the panel for a while. When the surface is smooth, roll it into a ball and put it back into the bread machine. Set it to ferment for 40 minutes.

5. After the dough has fermented to twice its size, poke holes with your fingers and let it slowly recover. The total amount of dough is close to 800 grams. After considering the baking tray on hand, I made a plan for cutting it.

6. After taking out the dough, cut out 4 small doughs of 100 grams to make small baguettes, and divide the rest into 6 small doughs and wrap them with cream cheese filling.

7. Roll 700 grams of dough into an oval shape, flatten the long side, fold it in half once, flatten it again, fold it in half again, knead it into long strips, and place them in 2 baking trays for about 40 minutes for the second fermentation.

8. Roll the 6 small doughs into balls and fill them with cream cheese filling.

9. Put it into the mold, cover it with plastic wrap and let it stand for about 40 minutes for the second fermentation.

10. After fermenting for 40 minutes, spray the surface with a spray bottle and roll it with oatmeal. Repeat the same process for the other three strips.

11. Use scissors to cut three long slits on the sides of the two long strips to make them look like a baguette.

12. Use scissors to cut the other two strips at a 45-degree angle close to the bottom, then twist the cut small pieces to one side. Repeat the same process to make it look like ears of wheat.

13. For the 6 bags filled with cream cheese, use scissors to cut a cross at the top, making it a little deeper.

14. Except for the first batch of baguettes to be baked, put the other two batches in the refrigerator to avoid over-fermentation.

15. Set the oven to 230 degrees with both upper and lower heat on. Place a baking tray at the bottom with 50ml of water. Preheat for 10 minutes, then put the baguette in and bake for about 15 minutes.

16. When baking the other two trays, there is no need to preheat the oven. Pour 50 ml of water directly into the lower baking tray to produce steam, then take out the wheat bread from the refrigerator and bake at 230 degrees for about 15 minutes. Do the same for the 3rd plate.

17. After baking, place them on a cooling rack and wait for them to cool.

18. You can slice it when it’s cold. It’s delicious, crispy on the outside and soft on the inside, with the natural aroma of wheat.

Due to the busy city life, many people don’t like to cook. The preparation of French bread (French baguette, wheat baguette and cream cheese bun) is not difficult and is suitable for people who work and study every day. After a busy day, they can still enjoy the delicious food they made.