Screenshots from "Paul Hollywood's Bread" Fangzi from: http://www.bbc.co.uk/food/recipes/baguettes_11543 Note the method of Master Paul's bun shaping …
|Dry yeast||5 grams|
Mix flour, salt, yeast and olive oil into the cooker (you can use your own hands and noodles without a cooker, but the dough is very moist) When you do n’t start making dough, be careful not to let the salt touch the yeast, otherwise it will affect the fermentation effect
Add half of the water to the flour first, and cook the machine at low speed. Gradually add the remaining water to adjust the degree of dryness and wetness
Then open the high gear. Until the dough is smooth
Remove the dough from the cooker and smooth it with hands and noodles.
Then put the dough in a greased bowl and ferment for two hours. Cover the bowl with plastic wrap to maintain moisture and humidity
This is the gluten state after fermentation
Reshaping: Divide the fermented dough into two parts. Use your hands to stretch the dough for a long time
Then fold it left and right, press with your finger joints
Roll from top to bottom
At this time, you can see a line at the junction
Then knead the dough from the middle to the sides to form a strip
Place the shaped baguettes on the baking tray dedicated to baguettes and put them in a plastic bag. Fermented to twice the size
After fermentation, sprinkle a mixture of wheat flour and flour (extra share of raw materials), then cut three knives
Preheat the oven at 220 degrees. Put a baking tray without water on the bottom. When the temperature of the baking tray rises, pour some water and steam will be generated. Put the baguette in the oven and bake at 220 degrees for 30 minutes. Then turn to 200 degrees and bake for another 10 minutes.
After baking, take out the baguette and let it cool. French baguette is the most authentic with French cheese!