Name: Creating a Crack Soft Baguette
Total time: 2 h
Yield: 6
Ingredients: Strong flour 500g; Water 358g; Dry East 6g

10K Recipe

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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