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HOMEI'm going to do it.
Teacher Meng's baguette.One of Mr. Meng's 100 loaves of bread is also a begu, with cheddar cheese added to the dough.And this baguette that appeared in Teacher Meng's afternoon tea, the dough is very ordinary, but it's also very special, it's quite fast.The basic fermentation takes only 30 minutes, half the length of the cheddar cheese, and the final fermentation takes only 10 minutes, plus baking and mashing, and in less than an hour and a half, you can eat a very chewy berry.Mix the dough in a baking machine and set for 20 minutes.In fact, if you just knead the dough smoothly without the need to remove the film, you should be able to do it in 10 minutes by hand.In this way, the finished product can be made in just over an hour.However, every time Mr. Meng makes a hand-punched baguette, the result of the final baking is always that the hole is squeezed by the inflated dough, why is that? Should the circle be a little bigger?...
WHAT YOU NEED
Ingredients
150 grams of starch85 grams of water5 grams of fine sugar2.5 grams of dry yeast1/4 teaspoon of salt
How TO MADE I'm going to do it.
Steps 1 to 4
1. Materials used
2. Pour all the dough into the bucket.
3. Put it in the wrapper, tighten it.
4. Select menu 12, and start the procedure, set the time to 20 minutes, start
Steps 5 to 8
5. Mixed into a smooth dough
6. Put in a bowl, cover with a film, 28-30 degrees, ferment for 30 minutes
7. Growing up
8. Divided into four equal points, rounded.
Steps 9 to 12
9. Make a hole in the center of the dough with your thumb and forefinger
10. Pull in a circle and wake up for 10 minutes.
11. Put it in a boiling pot and simmer for 5 seconds.
12. Put it in the pan.
Steps 13 to 16
13. Put in the oven, middle layer, heat 180 degrees, cool 160 degrees, bake for about 20 minutes
14. Gold on the surface, furnace
Handy cooking tips
The dough can be kneaded smoothly without the need for a stretching membrane.If you prefer a soft taste, you can extend the fermentation time before cooking.After cooking, it is not necessary to continue fermenting, but to bake immediately.
