法棍自由！家庭免揉做法，超详细步骤！How to make Homemade Baguette Bread?

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients and fiber.

yeast

💰Cheaper: instant yeast

Instant yeast is often more convenient and has a longer shelf life.

Add 3g malt sugar, 2.5g dry yeast into 210g water and stir evenly.

Put 300g T65 French wheat flour and 6g salt into another bowl and pour the yeast water into the middle, then mix well until the dough is free of dry powder, cover with plastic wrap and rest for 15 mins.

Use the wet fingers to pick up the dough, then beat and fold for 10 times until the dough looks smooth roughly, cover with plastic wrap and rest for 30 mins.

Next, use the wet fingers to pick up the dough, then beat and fold for 10 times again until smooth, cover with plastic wrap and rest for 30 mins.

Wet your hands, stretch and fold the dough into a square shape. And now the dough can extend thin films. Then refrigerate at least 8 hours.

Remove from the refrigerator and warm to 14°C. Sprinkle some flours on the proofing cloth and dough, then pour out the dough on it.

Sprinkle some flours on the bottom of the dough and smooth out with your hands. Divide into four equal parts, roll up tightly and pinch the bottom to seal it, cover with proofing cloth and rest for 30 mins.

After that, gently pat and stretch the dough about 16cm in length, 10cm in wide, then roll up into olive shape and pinch tightly.

Sprinkle flours on the proofing cloth, place the seal face up on the proofing cloth and fold it around the dough. Cover with plastic wrap and let it ferment at room temperature for 30 mins.

Turn over the baking pan, let the bottom side up, then preheat the baking pan with oven together, 230°C/446°F.

Use the transfer plate to move the dough and place the seal face down on the baking paper. Sprinkle flour evenly and cut at 45-degree angle for three oblique lines.

Transfer the dough to the oven and baking for 26 mins.

Cooking Techniques

Equipment Needed

Allergens