How to make charming baguette

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making the charming baguette, you can make it yourself and then taste it yourself. I believe the taste will definitely be different.

1. French food regulations stipulate that commercially available bread can only contain the following four ingredients: water, flour, yeast, and salt. If any other ingredients are added, the finished product must be called a different name from the original. Therefore, traditional baguette consists of unleavened dough, bread flour, and an average protein content of 11.5%. Traditional bread is made from baker's yeast. Baguette is a tradition passed down from the breadmaking art of Vienna, Austria in the mid-19th century, when an oven called a deck (meaning thick bottom plate) began to be widely used. The Deck oven is a combination of a traditional brick oven and a gas oven. Instead of using firewood, it uses natural gas to heat a thick pile of stones or refractory bricks like a "deck" for baking. Deck ovens require steam injection, and there are many different ways to inject steam to make a great baguette. The oven is usually heated above 400 degrees Fahrenheit (204 degrees Celsius), and the injection of steam causes the crust to expand before it is fully heated, resulting in a light and airy loaf. We know that the ovens used for baking in our country are all small, and they cannot produce qualified baguettes in terms of length, but I think length is not a hard indicator. However, the difficulties encountered in making baguettes in a small oven are still quite great. Firstly, there must be steam to bake the baguettes. If there is no steam, they cannot be made. Secondly, the oven has a small volume and it is difficult to control the temperature, color of the bread, and baking time.

2. Divide the dough into pieces of about 150 grams, roll them into balls, cover with plastic wrap and let them sit for 30 minutes.

3. Start plastic surgery. Apply some oil on your hands. Begin by patting the dough into a rectangular shape.

4. Fold down first and then press the seam.

5. Fold from bottom to top and compact the seam.

6. Fold it in half again and pinch the seam tightly.

7. Use your hands to gently roll the dough into a baguette shape. In fact, the water content of my dough is not high, so it doesn’t matter if I don’t use wax paper. The dough will not collapse.

8. Finally I bought a blade and cut the buns at a 45-degree angle. It’s better to cut shallowly because the small oven doesn’t produce much steam, so the dough won’t bulge and crack. The depth is about 0.5 cm.

9. This method of cutting the buns still requires practice. I found that when the moisture content is low, cutting the buns is very simple, but if the moisture content is high, the dough will be very sticky. The blade can be dipped in some water before cutting the buns so that it will not be stuck to the dough.

10. Set the oven to a maximum temperature of 250 degrees, put some stones at the bottom (it doesn’t matter if there are none), preheat for 15 minutes, pour a small bowl of boiling water into the oven, and close the door. Then place the baking tray on the second-to-last layer, sprinkle warm water on the dough, and close the door. After 5 minutes, sprinkle water on the dough again. When you see the cut marks on the dough completely crack, it means the expansion of the dough has ended. Move the baking tray to the upper middle layer and color the dough. At this time, always observe the color of the dough and do not let it burn. The whole process takes about 25 minutes in total.

The charming baguette introduced above is rich in nutrients and the preparation method is not very complicated. If you want to try it, hurry up and prepare the ingredients!