Creating a Crack Soft Baguette
Crack salt bread seems to be popular these days, so I made a light sandwich soft baguette without sugar. I love the sound of moisture flying out of the oven after baking baguette It's healing sound^^
6 serving
Within 999 minutes
태태베이커
Ingredients
  • Strong flour
    500g
  • Water
    358g
  • Dry East
    6g
Cooking Steps
STEP 1/15
Dissolve the semi-dryist in water.
STEP 2/15
Place all ingredients in a kneader and knead until gluten is 100% to the same texture as in the picture next to it.
STEP 3/15
100% gluten is as much as fingerprints can be seen when the dough is stretched.
STEP 4/15
Roll the dough and put it in a fermentation bin.
STEP 5/15
First ferment until volume is doubled (about 50 minutes)
STEP 6/15
Divide 100g each, circle, and medium fermentation for 20 minutes.
STEP 7/15
Molding. Molding process 1
STEP 8/15
Molding Process 2
STEP 9/15
Molding process 3
STEP 10/15
Molding process 4
STEP 11/15
Molding process 5
STEP 12/15
Molding process 6
STEP 13/15
I'm panning.
STEP 14/15
Second fermentation 60 minutes (until volume doubles)
STEP 15/15
After the second fermentation, spray enough water on the surface, preheat 280 degrees, lower it to 220 degrees, and bake for 10 minutes. If it's an oven that doesn't have a steam function (me, me, me), you can create a steam effect by preheating it to the highest temperature and dropping a few ice cubes on the iron plate. In this case, there is a possibility that the oven temperature will drop sharply, so preheat to the highest oven temperature for at least 20 minutes
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