A list of the contents of this article:

What do you do with a baguette?

1. The correct preservation method is to put it in a fresh-keeping bag, seal it, then put it in the freezer, and then take it out and thaw it when eating.

2. Pre-shaping. 1 the bottom line of the shaped baguette goes up and ferments for 20 minutes and 30 minutes. 1 baguette plastic surgery. 1 dough fermented until inflatable, press to bounce back slowly, leave a small pit, move to the oilcloth, cut the package and bake in the oven.

3. The baguette is cut. With the cutter facing down, cut five or seven knives on the surface of the dough at an elevation of 45 degrees, each with an overlap of 1 and 4. The standard French bread is 350 grams of dough with a length of 70 centimeters and seven cuts on the surface. And our household ovens are not that big. You can make a miniature version of the family baguette.

4. Shape the baguette into a baguette and then ferment it to 5 times the size of the oven and preheat 230 degrees. The baking pan is also preheated in the oven. Warm up well. About 15 to 20 minutes. If you have a spare baking pan, you can put it on the bottom of the oven. Cut the bag. And put it in the oven. Pour a cup of hot water into the bottom baking pan to make steam. Then turn off the oven.

5. Put the shaped baguette on the baking pan for the baguette, and then put it in the plastic bag. When the fermentation is twice the size, sprinkle a mixture of wheat flour and flour (extra share of the raw material), then preheat 220 degrees in a three-knife oven and place a baking pan without water at the bottom.

6. Take a dough to form a baguette shape. Step 16 put tin foil on the baking pan and fold it as a wall. Step 17: put the baguette on the tin foil and scratch the surface. Step 18: cover with plastic wrap and ferment for 45 minutes.

How does European bread have beautiful cracks

So, like a French stick, you get five cuts. European-style bread, the surface will also open a few knives, so that its cracks burst out very textured, the bread is very full.

The reason for the crack is that your temperature is too high, and at the same time, you add too little water.

First of all, take an empty basin, we pour 500 grams of flour in the basin, prepare 230 milliliters of cold water, then pour in half of the cold water, stir with chopsticks and stir into snowflakes.

Because it is possible to produce light and high steam in the oven above 200 degrees Celsius, when the dough is cut with a knife to make the dough have beautiful cracks after baking, the most important thing besides the knife cutting process is how to use baking steam.

When there are tiny cracks in the adhesive-patched dermis, apply acrylic resin to the cracks, then align the cracks and dry them with a blower. After drying, the cracks are nowhere to be found.

What can a baguette do to make it better?

The knife edge of the baguette is generally tilted 45 degrees, with a length of 10 centimeters and a depth of 0.2 to 0.5 centimeters. The standard baguette is 5 knives with a length of 10 centimeters and an interval of 2 centimeters.

The third section: the appearance of the baguette is the reason to test a baker. Only a good baker can cut the section well.

Take out the fermented bread and brush the surface with water twice. You can also spray water twice with a small spray can. Wait for the first time to dry and then spray it a second time. Preheat the oven to 210 degrees, lower the heat to 200 degrees, put it on the bottom of the oven and bake for about 20 minutes.

Baguette to make a hole is that the stomata should be large, method: after beating the noodles at room temperature 26 degrees, fermentation for 1 and a half hours, split, relax for 20 minutes, fold exhaust for half an hour, and then shape. Wet dough can make bread crumbs light and porous, maybe you put in too much flour when kneading bread.

The baguette is cut 5 times in centimeters, with an oblique angle of 20 degrees. The length of each knife is 10 centimeters, with an interval of 2 centimeters. European bread generally according to the requirements of the bread knife edge, pay attention to the interval and length of the knife edge, how to make the knife edge burst better.

Baguette 1 boil the yeast with clean water and let it sit for a while. Prepare flour in 2 pots and add salt. 3 stir the batter while adding the flour. 4 and form a smooth dough. Wake up for 30 minutes. After waking up, knead it into a smooth dough. The dough is divided into three equal parts. 7. Wake up for 10 minutes after rubbing the circle. Take one side and roll out to grow the tongue.

How to slice a baguette

The knife edge of the baguette is generally tilted 45 degrees, with a length of 10 centimeters and a depth of 0.2 to 0.5 centimeters. The standard baguette is 5 knives with a length of 10 centimeters and an interval of 2 centimeters.

If you want to look good at the opening of a baguette, you must pay attention to the order in which you cut it vertically and then slice it horizontally. It feels like you are going to gouge out a piece of noodles, but don't gouge out the noodles. For example, to gouge out a piece of meat, but the skin is still attached. That's what it feels like. This kind of baguette incision will look good.

Cutting method: cut the baguette in half, then gently cut the inside of the bread with a knife to make it easier to fit into a variety of ingredients and prevent the bread from being flattened.