How to make homemade crispy bars?

130g high-gluten flour, used for French wrapping.

Instant dry yeast 0. 1 g

2.3 grams of salt

88.4 grams of water

Suitable rye flour

Proper amount of anti-sticking flour

Method for making light and refreshing baguette

Stir the salt, dry yeast and flour evenly, and add water.

For baguettes without high-gluten powder, it is recommended to use half high-gluten powder and half medium-gluten powder, otherwise it will not be easy to rub long in the final plastic surgery. (Suggestions come from the bread workshop)

Stir well with spatula, cover with plastic wrap and let stand at room temperature for 30 minutes.

Pull up a corner to stretch on the dough, and then pull up a corner to fold. You can pull up the top to fold down, then pull up the bottom to fold up, and so on. You can also pull up the four corners and fold them in the middle, both of which are ok. Fold it every half hour and repeat it three times. Finally, the dough was coated on the surface, covered with plastic wrap and fermented at room temperature for 4 hours. If the room temperature is higher, the dough will swell twice, even if it is less than four hours, it should be put in the refrigerator in advance.

Refrigerated fermentation at 2-4℃ 12 hours.

Dust the chopping board and scraping board to prevent sticking.

Scrape the dough against the inner wall of the basin with a scraper and take out the dough.

Gently place the smooth side on the chopping board. (Front side facing upward and in contact with air)

Stretch the dough relatively to make it square.

Press the dough into a square of 20*20 cm.

Pull up the top and fold down 1/3. Gently press to adjust the dough thickness.

Brush off the flour on the surface and fold the 1/3 dough upward.

You can cover it with a wet cloth and relax for ten minutes.

Gently press the middle of the dough with your forefinger and middle finger to divide the dough into upper and lower parts.

This part of the photo is not easy to take, and it is 30% off.

In order to maintain the surface tension of dough, it must be rolled up while stretching. During baking, the tight dough helps the incision to crack completely. At the same time, it is more convenient to cut the dough surface.

Sprinkle some dry flour under the dough, turn it over and put it on the baking paper.

Wrap the dough and clamp the ends.

You don't need a wet cloth to cover the dough.

Secondary fermentation temperature, 22 ~ 25℃, 30 minutes.

During secondary fermentation, the oven is preheated at 250 degrees for 30-45 minutes.

Sprinkle rye flour on the fermented dough, determine the length of the incision with a bamboo stick, and tie it at the starting point and key points of the incision with a bamboo stick, and mark it well.

French sticks with a length of 30 cm, with a cut length of 12 cm, and 3 pieces (the cuts are about 3 cm apart).

French sticks with a length of 35 cm, with a cut length of 10.5 cm, 4 sticks (about 2.5 cm at the joint of the cut).

French sticks with a length of 40 cm, with a cut length of 10 cm, 5 sticks (about 2.5 cm at the joint of the cut).

Preheat the oven and push the dough onto the slate. Pour a spoonful of boiling water on the stone to make steam, and quickly close the oven door.

After five minutes, the temperature is reduced to 230 degrees, and the baking is continued for 15 minutes.