How to make French Baguette

In one’s life, one goes through the process of going to school, working, getting married and having children. For most people, they have already reached the second step, and the next step is the third step. If you first arrive at someone's house, if you can cook a delicious meal at this time, won't the impression points increase a lot? This may solve your lifelong problem. Now, I will give you some tips and teach you how to make French pasta baguette.

1.1 Natural yeast: Mix high-gluten flour and warm water evenly. Then add natural yeast and 80ml of the yeast solution prepared in step 1. Mix well. Cover and let sit for 8 hours.

2.2 Yeast preparation: Dissolve 1/4 dry yeast in warm water and stir well.

3. Natural yeast after 18 hours. Full of bubbles, noticeably larger in volume, with a sour taste. Poolish seeds after 8 hours. The volume is significantly increased, there are pores, and there is a sour taste.

4.2Poolish: Take 1 teaspoon of the yeast solution in step 1 and mix it evenly with warm water and flour. Cover with plastic bag and let sit for 8 hours.

5. For the bread: Use a food processor to roughly mix the high-gluten flour, rye flour and warm water. Then add the prepared natural yeast and Poolish, mix at low speed first, then high speed for about 5 minutes, until the dough becomes very smooth. Finally add the salt and continue beating on high speed for 2-3 minutes. Take out the dough and put it into a bowl. Ferment for 3 hours. At 20, 40 and 60 minutes, take it out, fold it twice or three times, and then put it back into the basin. Place a plastic bag lightly over the basin. The picture shows the dough after 3 hours

6. Divide the dough into 5 doughs of about 200g, or 4 doughs of 200g and two doughs of 100g. 200g is used for baguette and 100g is used for bread. Fold each dough twice and three times. Sprinkle some flour on the surface, lightly cover with plastic bag, and let it rest for half an hour. Take a piece of dough and shape it into a thin football shape using the baguette shaping method.

7. Use the palm of your hand to apply force from the center and carefully stretch the pointed football shape into a baguette shape. Take a clean kitchen cloth, sprinkle it with enough flour, put the prepared baguette dough on it, and fold some cloth between every two baguettes to separate them. Cover with plastic bag and let rest for 45 minutes.

8.Roll the baguette along the cloth onto the baking paper. Cover with plastic bag and continue to relax for 30-45 minutes. Preheat oven to 220 degrees. Make 3-4 cuts on the surface of the baguette at an angle of about 45 degrees. After the oven is preheated, spray it with water and then push the bread in. Bake at 220 degrees for 10 minutes, then turn to 180 degrees and bake for 25 minutes.

Maybe you have eaten baguette before, but after reading the introduction above, you finally know how it is made. Is there any reason for you to make it yourself?