Baguette

Baguette

古装 Ancient • Nov 25, 2019 • 656 Views

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Baguette is a classic French bread known for its long, thin shape and crispy crust. Here’s a basic recipe to make baguette at home: A baguette is a classic French bread known for its long, slender shape and crispy crust. It’s a staple in French cuisine and is enjoyed around the world for its versatility and delicious taste. Here’s a guide on how to make a traditional French baguette at home:

Ingredients:

500g bread flour
10g salt
7g active dry yeast
350ml lukewarm water

Instructions:

Activate the yeast: In a small bowl, mix the active dry yeast with a little bit of lukewarm water (about 1/4 cup). Let it sit for 5-10 minutes until foamy.
Mix the dough: In a large mixing bowl, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture along with the rest of the lukewarm water. Stir until a rough dough forms.
Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
First rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.
Shape the baguette: Once the dough has risen, gently punch it down to deflate. Transfer it to a floured surface and divide it into two equal portions. Shape each portion into a baguette shape by flattening it into a rectangle and then rolling it up tightly, sealing the seams as you go. Place the shaped baguettes on a lightly floured baking sheet or baguette pan.
Second rise: Cover the shaped baguettes with a clean kitchen towel or plastic wrap and let them rise for another 30-60 minutes, or until they have doubled in size.
Preheat the oven: While the baguettes are rising, preheat your oven to 450°F (230°C). Place a shallow pan on the bottom rack of the oven to preheat as well.
Score the baguettes: Just before baking, use a sharp knife or razor blade to make diagonal slashes along the top of each baguette.
Bake the baguettes: Pour some hot water into the shallow pan in the oven to create steam. This helps create a crispy crust. Place the baguettes in the oven and bake for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool and serve: Transfer the baked baguettes to a wire rack to cool completely before slicing and serving.

Enjoy your homemade baguette with butter, cheese, or your favorite sandwich fillings!

法国面包指的通常是法国传统面包中的多种类型，其中包括著名的baguette（法式长棍面包）、pain de campagne（乡村面包）、pain au levain（天然酵母面包）等。这些面包在配方和制作工艺上都有所不同，但它们共同的特点是外表金黄酥脆，内部柔软松软，口感丰富。

以下是制作baguette（法式长棍面包）的基本食谱：

食材：

500克高筋面粉
10克盐
7克活性干酵母
350毫升温水

制作步骤：

激活酵母：在一个小碗中，将活性干酵母与少许温水（约1/4杯）混合。静置5-10分钟，直到起泡。
混合面团：在一个大碗中，将高筋面粉和盐混合均匀。在中央挖一个小坑，倒入激活后的酵母混合物以及剩余的温水。搅拌直至形成一个粗糙的面团。
揉面：将面团转移到撒了面粉的工作台上，揉约10分钟直至面团变得光滑有弹性。你也可以使用搅拌机和面团钩来完成这个步骤。
第一次发酵：将揉好的面团放入轻轻抹了油的碗中，用干净的厨房布或保鲜膜盖住，放在温暖、无风的地方发酵1-2小时，直至面团体积变成原来的两倍大小。
成形长棍面包：当面团发酵完成后，轻轻排气。将其放在撒了面粉的工作台上，分成两等份。将每份面团擀成一个矩形，然后卷起成长棍形状。将卷好的面团放在轻轻撒了面粉的烤盘上。
第二次发酵：用干净的厨房布或保鲜膜盖住长棍面包，让它们在温暖的地方发酵30-60分钟，直至体积再次变大。
预热烤箱：当长棍面包在第二次发酵时，将烤箱预热至450°F（230°C）。在烤箱底部的烤盘上放一点水，以形成蒸汽，有助于面包外皮酥脆。
切割长棍面包：在面包的表面用锋利的刀或刀片做出斜切。
烘烤长棍面包：将长棍面包放入预热好的烤箱中，烘烤约20-25分钟，直至面包表面呈金黄色，底部敲击发出空心声。
冷却和享用：将烘烤好的长棍面包取出，放在铁网架上完全冷却。待凉后即可切片享用。

法国面包是一种经典的面包品种，有着独特的香气和口感。制作时，注意面团的发酵时间和温度控制，以及烤箱的预热和蒸汽处理，这些都对最终的面包

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Baguette

Ingredients:

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食材：

制作步骤：

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