hi. Friends, today sharing the food baguette from France, because I'm not French so please correct me if I'm doing it wrong Thanks!

A standard baguette 🥖, 4-6 cm wide, 3-5 cm thick, 55-65 cm long, 250-300 grams. The raw materials only require the simplest flour, yeast, salt and water.

Ordinary household ovens can only be made chunky due to space constraints, but this does not affect its taste and taste. It really tastes delicious.

This direct method has simple steps, no need to wait overnight, and basically no hands-on. You can do other things during the proofing and baking time without delay. And easy to operate, novice friendly.

The following ingredients can be used to make 3 medium baguettes, each about 270 grams. Or 4 short baguettes, each about 200 grams.

material

all-purpose flour 450 grams
Salt 6 grams
dry yeast + sugar (optional, to help activate the yeast)3 grams + 2 grams
Warm water around 25 degrees 60 grams + 270 grams

No need to overnight, direct method to quickly make sticks (no kneading and no molds)

1-Add flour and salt to a bowl and mix well.

2-Put the yeast and sugar into 60 grams of warm water, activate the yeast, stir to melt into yeast water.

3-Pour the yeast water into the basin and mix. I also added a bit of chopped nuts.

4-Pour in the remaining warm water and mix with a spatula to form a dough, at this point the dough is sticky, that's ok.

5-Sprinkle more flour on the chopping board, transfer the dough to the chopping board and knead for 5-10 minutes, until the dough is elastic. Squeeze out the air bubbles and knead into a smooth dough.

6-Sprinkle a little flour in the basin, put in the dough, cover and proof for 1 hour (about 30 degrees).

7-The dough expands to double in size.

8-Sprinkle flour on the chopping board, transfer the raised dough, and cut it directly into three pieces without kneading the dough again.

9-Press the dough into a rectangle with your hands.

10-Fold along the third.

11-Fold another third, and knead the dough into a suitable length according to the size of the baking pan.

12-Line a baking sheet with parchment paper, put the dough in, cover with a kitchen towel and let it rest for about 45 minutes (30 degrees) until the dough expands again . Sprinkle thin noodles on the dough embryo, and use a knife to make a flat incision from top to bottom.

13-Preheat the oven to 230 degrees and place a water basin at the bottom to increase the humidity. Put the pan in and bake for 10 minutes. Then lower the temperature to 200 degrees and bake for another 10 minutes. Remove from the water bowl and bake for the last 5 minutes to allow the skin to dry and crisp.

14-Transfer to the grill to cool naturally.

15-Cut it and eat it while it's still hot, or bake it in a toaster, spread it with butter and honey, it's super fragrant!

hint

1. There is no need to knead the dough to exhaust after the dough is released, and the internal air holes are retained.

2. If you make a lot of it, you can store it in the freezer of the refrigerator, take it out and thaw it naturally before eating, and then put it in the toaster to bake it, just like the freshly baked one.

Thanks, if you think my article is good! Please give me a like. Subscribe to me for more food tutorials. Thanks! have a nice day

Food Tutorial Season 9 【No need to overnight, direct method to quickly make sticks (no kneading and no mold)】

hi. Friends, today sharing the food baguette from France, because I'm not French so please correct me if I'm doing it wrong Thanks!

A standard baguette 🥖, 4-6 cm wide, 3-5 cm thick, 55-65 cm long, 250-300 grams. The raw materials only require the simplest flour, yeast, salt and water.

Ordinary household ovens can only be made chunky due to space constraints, but this does not affect its taste and taste. It really tastes delicious.

This direct method has simple steps, no need to wait overnight, and basically no hands-on. You can do other things during the proofing and baking time without delay. And easy to operate, novice friendly.

The following ingredients can be used to make 3 medium baguettes, each about 270 grams. Or 4 short baguettes, each about 200 grams.

material

No need to overnight, direct method to quickly make sticks (no kneading and no molds)

1-Add flour and salt to a bowl and mix well.

2-Put the yeast and sugar into 60 grams of warm water, activate the yeast, stir to melt into yeast water.

3-Pour the yeast water into the basin and mix. I also added a bit of chopped nuts.

4-Pour in the remaining warm water and mix with a spatula to form a dough, at this point the dough is sticky, that's ok.

5-Sprinkle more flour on the chopping board, transfer the dough to the chopping board and knead for 5-10 minutes, until the dough is elastic. Squeeze out the air bubbles and knead into a smooth dough.

6-Sprinkle a little flour in the basin, put in the dough, cover and proof for 1 hour (about 30 degrees).

7-The dough expands to double in size.

8-Sprinkle flour on the chopping board, transfer the raised dough, and cut it directly into three pieces without kneading the dough again.

9-Press the dough into a rectangle with your hands.

10-Fold along the third.

11-Fold another third, and knead the dough into a suitable length according to the size of the baking pan.

12-Line a baking sheet with parchment paper, put the dough in, cover with a kitchen towel and let it rest for about 45 minutes (30 degrees) until the dough expands again . Sprinkle thin noodles on the dough embryo, and use a knife to make a flat incision from top to bottom.

14-Transfer to the grill to cool naturally.

15-Cut it and eat it while it's still hot, or bake it in a toaster, spread it with butter and honey, it's super fragrant!

hint

1. There is no need to knead the dough to exhaust after the dough is released, and the internal air holes are retained.

2. If you make a lot of it, you can store it in the freezer of the refrigerator, take it out and thaw it naturally before eating, and then put it in the toaster to bake it, just like the freshly baked one.

Thanks, if you think my article is good! Please give me a like. Subscribe to me for more food tutorials. Thanks! have a nice day