I was attracted to this particular baguette because it had lemon and black tea in it, and when it was cooked, the room was filled with the smell of tea, and when the slices dried, the smell came out of the seams!

WHAT YOU NEED

Ingredients

High flour (fermented dough) 60 grams
Water (fermented dough) 19 ml
Yeast (fermented dough) 1/16 teaspoon
Salt (fermented dough) 1/16
Whole wheat flour (main dough) 125 grams
50 grams of high-fiber flour (main dough)
1/3 teaspoon of yeast (main dough)
Honey (main dough) 7 grams
Water (main dough) 127 ml
Salt (main dough) 1/4 teaspoon
Red tea (main dough) 1/2 teaspoon
Half a lemon peel (main dough)

How TO MADE Lemon black tea and whole wheat

Steps 1 to 4

1. The fermented dough material is mixed together into a lump, slightly fermented at room temperature and refrigerated overnight (also refrigerated, stored for up to 3 days) (not fermented in the picture, can be refrigerated if slightly larger)

2. The dry material of the main dough is put in the baking machine bucket, add the honey, pour half the water and start the baking machine, then slowly pour into the rest of the water, because the flour absorbs water differently, first about 20 g of water is left, wait for the dough to form and feel that it is not enough to add more

3. After kneading, knead for 20 minutes, if in summer, the fermented dough is kneaded directly into the main dough, if in winter it must be reheated and kneaded again

4. After fermentation, the dough and the main dough are completely and evenly mixed with lemon peel and black tea.

Steps 5 to 8

5. I use the Count of Yemen's black tea bag, and when I take it off, it's powder.

6. You can also use red tea to grind it into a powder.

7. After the lemon peel and the black tea end are evenly mixed into the dough, it can be put in a pot covered with a preservative film to ferment.

8. Look at the dough for 45 minutes to 1 minute at room temperature 23-28 degrees, and you can make it 1 to 1.5 times bigger.

Steps 9 to 12

9. Winter temperatures are low, and the hours are longer.

10. The weather is too hot to refrigerate for four hours.

11. My room temperature was about 28 degrees for 50 minutes, just right or less, be careful not to overheat, it's better not to overheat, otherwise it affects the second fermentation of the dough.

12. Spread the flour on the table, pour the dough out, exhale with your hands, fold up and down

Steps 13 to 16

13. Fold left and right.

14. The diagonal pairs are then folded into triangles, the interfaces are pressed downwards, then slightly aligned to form an equilateral triangle, and placed on a pan covered with oil paper.

15. Fold several layers of oil paper into a triangular shape around the dough and cover it with a preservative film.

16. The hair is doubled in size, the preservative is removed and the oil paper is slowly torn off, and the skin is dried (the skin is dried gently with the fingers, without touching, usually for about ten minutes).

17. Sieve the flour, cut the bags (with a sharp knife, cut the bread quickly at a 45-degree angle, cut one, then put the blade in the flour and cut the second knife)

18. The oven can be preheated to 220 degrees when drying the skin, and a bowl of water can be placed at the bottom to create steam.

19. Finish cutting and bake in the oven for 10 to 12 minutes, turn to 200 degrees for 25 minutes.

20. Dry it in the oven until it's warm enough to cut it into pieces.

21. If you want the skin to be crispy, you can cook it in the oven for three or four minutes.

22. The lemon peel is used to make bread, and the remaining lemon is used to make lemon tea.

23. Finished product

24. Finished product