Method for making authentic French bread

Step 1: Prepare all the materials of the fine noodles;

Step 2, putting high-gluten flour, low-gluten flour, water and yeast with fine flour particles into a stainless steel basin;

The third step is to stir evenly until the yeast melts and is completely mixed into a thin dough. After sealing, the dough is placed at room temperature for 4 hours, and the dough is fermented with heavy wine flavor;

Step 4: Prepare all the materials of the main dough;

Step 5, putting the high-gluten flour, low-gluten flour, water, improver, yeast and fine flour seeds in the flour main material into a mixing barrel;

Step 6: slowly stir 1 min, and then quickly stir until smooth and flexible;

Step 7, adding salt, and slowly stirring evenly;

Step 8: Wrap the stirred dough into a ball and wrap it with plastic wrap;

Step 9: put it in an oven for fermentation at 35 degrees 1 hour;

Step 10: divide the dough, make short dough 180g, make long dough 270g round, and relax for 20min.

Step 1 1 flatten the dough, exhaust and roll it into a stick from top to bottom;

Step 12 Pad the baking tray with high-temperature cloth, and put the rolled long French buns into the baking tray correctly;

Step 13 Put a piece of high-temperature cloth on the baking tray, and put the rolled French buns into the baking tray correctly;

Step 14 Put the rolled French bread in the oven and ferment it at 35 degrees for 90 minutes (60 minutes in hot weather) with the fermentation function;

Step 15: wrap the fermented long dough on a flour sieve, and diagonally cut four knives on the flour with a sharp blade;

Step 16: Wrap the fermented short flour on a flour sieve, and obliquely cut two knives on the flour with a sharp blade;

Step 17: put it into an oven with hot air function at the back, bake it at 200 degrees for 20 minutes, and bake the long bag and the short bag twice;

After baking, the skin is hard and crisp, and the inside is soft.