How to hollow the baguette?

If there is a hole in the baguette, the air hole is bigger. The method is as follows:

The beaten dough is fermented at room temperature of 26 degrees, 1.5 hours, divided, relaxed for 20 minutes, exhausted by folding, relaxed for half an hour, and then shaped. Wet dough can make bread crumbs light and porous. Maybe you put too much flour in the bread. Inadequate fermentation will also form consistent small hole chips.

Good baguette dough has loose pores and irregular distribution, but many people think that uniform distribution of pores is a good condition. This is actually a misunderstanding, refuting the quality standard of traditional French sticks, and it has a lot to do with beating time. Controlling the beating time will directly affect the next fermentation.

There are many requirements for temperature in the process of making baguettes.

Generally speaking, the temperature of European bakery is constant, 25-26 degrees, which is also the ideal fermentation temperature of European bread. So, what does inhibition mean? We assume that making toast will ferment at high temperature for a short time and make it expand rapidly.

We know that the reproductive capacity of yeast will increase with the increase of temperature, and a large amount of carbon dioxide gas produced by rapid propagation will fill the limited volume of dough. Then in this limited container, to accommodate a large amount of gas, the rooms (pores) that are bound to accommodate gas will be very small and dense.