Classic French Baguette 自製長法包
Classic French Baguette that you can easily make at home. Long and lean shape of loaf bread with very crispy crust , and soft and chewy inside.
Lately Mr P crazy about making baguette, it sounds like very difficult but actually the technique is same as making normal bread. The shaping part is a bit more challenging that you have to shape a long lean loaf with the folding technique. Of course, it all down to practise to make a ”better” shape.
These baguette has super crispy crust, simply add some water at the bottom tray in your oven to create steam, which is the secret!
Perfect homemade baguette, seriously, so much better than buying at shops!
經典長法麵包Baguette, 外脆內鬆軟，可用來做三文治、拌湯或塗果醬享用已經很美味！
近來Mr P 非常喜歡做這個長法包，做法簡單，跟平常做的西式麵包一樣，但在塑形時就需時多加練習。
只需一個簡單步驟，在焗爐最低層注入水，形成蒸氣作用，就可令麵包有超超脆的外層。絕對比麵包店買到的更美味更健康！
Put bread flour, salt and yeast in a large bowl. (Do not put salt and yeast next to each other). Mix well. Then gradually add in water to form a dough. If the dough is too dry, add some more water.
Place the dough on floured surface, knead the dough for about 8 to 10 minutes or until the dough is smooth.
Place the dough in slightly oiled bowl, cover with cling film and let it rise for at least an hour. The dough will double its size.
Place the dough on floured surface, press the dough to release air. Divide the dough into 3 pieces.
Flat the dough and make a rectangular shape, fold the upper half into the centre, press it. Then fold the lower half into the centre, press it. Use your hands flattened the dough, then repeat this step on more time.
Then fold the dough together and seal it tightly. Gently roll the dough to create long lean shape. Place the dough on baguette tray, cover with tea towel and let it rest for 30 minutes.
Preheat the oven to 250C, pour hot water at the bottom tray of oven. Use a sharp knife or blade to cut few slashes on the dough. Pop into oven and bake for 20-25 minutes.
將高筋麵粉、鹽和快速乾酵母放入大碗內 （將鹽放一邊、快速乾酵母放在另一邊，不要將兩樣平排放）加入水，拌勻成麵糰。
將麵糰放在灑有麵粉的枱上，大力搓8至10分鐘，至麵糰表面光滑有彈性。
在大碗內塗點油，放入麵糰，蓋上保鮮紙，靜置一個小時，至麵糰脹大一倍。
拿出麵糰，分成三份，用手按壓麵糰排出空氣，將麵糰塑成長方形，將上半的麵糰向中間摺，用手輕壓接口。再將下半的麵糰向中間摺，同樣用手輕壓接口。將麵糰拉長，輕輕壓平，再重複此步驟一次。最後，將麵糰封口。
不停將麵糰前後推，令麵糰拉長至理想長度，將麵糰放在法包焗盤上 （*如沒有，可放在鋪有烘焙紙的焗爐盤上），蓋上布，靜置30分鐘。
在麵糰上灑少許麵粉，用鋒利的刀在每條麵糰上?3至4下。把焗爐預熱至250度C，然後在最下層放一個盤，注入熱水，然後放入麵糰，焗爐約20至25分鐘，焗到一半時間，如表面太深色，可調低溫度至200度。
- 500 gram bread flour
- 10 gram salt
- 10 gram instant dried yeast
- 325 ml water
- 材料：
- 高筋麵粉 500克
- 鹽 10克
- 快速乾酵母 10克
- 水 325毫升
- Put bread flour, salt and yeast in a large bowl. (Do not put salt and yeast next to each other). Mix well. Then gradually add in water to form a dough. If the dough is too dry, add some more water.
- Place the dough on floured surface, knead the dough for about 8 to 10 minutes or until the dough is smooth.
- Place the dough in slightly oiled bowl, cover with cling film and let it rise for at least an hour. The dough will double its size.
- Place the dough on floured surface, press the dough to release air. Divide the dough into 3 pieces.
- Flat the dough and make a rectangular shape, fold the upper half into the centre, press it. Then fold the lower half into the centre, press it. Use your hands flattened the dough, then repeat this step on more time.
- Then fold the dough together and seal it tightly. Gently roll the dough to create long lean shape. Place the dough on baguette tray, cover with tea towel and let it rest for 30 minutes.
- Preheat the oven to 250C, pour hot water at the bottom tray of oven. Use a sharp knife or blade to cut few slashes on the dough. Pop into oven and bake for 20-25 minutes.
Based on 4 Review(s)My New Cookbook
