The practice of baguette.

Ingredients: high gluten flour

400g accessories: water

240g milk powder:16g; ;

White sugar: 24g；; Fresh yeast: 8g;

Butter:16g; ; Salt: 6g.

2.

Steps:

1. First put these materials into the bread machine in the order of water, salt and sugar, and then add fresh yeast, milk powder and high-gluten flour.

2. Start the bread maker and kneading program, and stop kneading for 15 minutes.

3. Add softened butter and cut into small pieces.

4. Start the bread machine and dough mixing program again, and stop for about 25 minutes, until the dough reaches the stage of complete expansion.

5. Continue the dough-mixing program fermentation, and continue after the fermentation program stops until the dough is 4-5 times larger than the original volume.

6. Take out the fermented dough, divide it into 3 equal parts and round it, then cover it 15 minutes.

7. Take out the fermented dough, divide it into 3 equal parts and round it, then cover it 15 minutes.

8. Roll up tightly from top to bottom.

9. Pinch tightly at the closing position and knead into long strips; Do the others in turn.

10. A layer of medium-gluten flour was screened by French bar die for anti-sticking.

1 1. Put the kneaded blank into the mold.

12. Cover and send it to 2-3 times the original volume of the blank.

13. Use a blade to cut the knives on the slats at intervals of 30 degrees.

14. Put the mold into the preheated oven, insert the baking tray into the lower layer of the oven, pour 1 cup of boiling water into the baking tray, and bake at 2 10 for 25-30 minutes.