IMG_7751I’m surprised i haven’t made baguette since i started baking
i think the scoring on the baguette “scares” many people
but with this method, it is fail-proof
才发觉从开炉至今,从没做过这长棍面包
想到在这面包上需要刮上几刀,烘焙出的后果还真是“小生怕怕”
不过哈,有了这个方式。。还真零失败哈
꒰⌗´͈ ᵕ ॣ`͈⌗꒱৩

Recipe adapted from Cookpad (makes two 30cm baguette)

Ingredients

250g all purpose flour
175g water
1g malt * i didn’t have and omitted
1g yeast

5g salt

食材 (可做两条30厘米法式长棍面包)

面粉 250克
水 175克
麦芽 1克*我木有,所以省略了

干酵母 1克
盐 5克

Directions/做法

IMG_7748– place all ingredients into a bowl and knead with hand for about 1.5 mins. cover with cling wrap and allow dough to rest for 20 mins
所有食材放入容器中,用手混合约1.5分钟。用保鲜膜盖上,静置20分钟

– knead the dough for another 30 seconds and let it rise in room temperature of 25 degrees C for 2-3 hours
再次搓揉面团约30秒,然后让其在25摄氏度室温发酵2-3小时

– once dough doubles in size and has bubbles appearing on surface, proofing is done
面团发酵至双倍大、表面含气泡时,表示发酵已完成

– sprinkle flour on work surface and place dough on it. please DO NOT pop the air bubbles. carefully divide into 2 portions and cover with a damp cloth for 20 mins
案板撒上面粉,面团小心摆放在上方。千万不可将气泡刺破。将面团分割成2等份,盖上湿布静置20分钟

– take a portion of dough and begin by stretching the side. pull the top and bottom of dough to the centre and seal it
取一份面团由两端开始伸展。将上下方面团往中间折起,封口捏紧

– repeat the above step again, and shape into a 30cm loaf
以上步骤重复多一次,然后把面团整形成30厘米的长棍

– chill for 5-8 hour WITHOUT covering with cling wrap
送入冷藏库冷藏5-8小时。不要盖上保鲜膜

– take dough out from refrigerator. if you are using a normal oven, score the dough 3 times along the length of the dough. if you are using a steam oven, do the scoring only after resting dough in room temperature for 15 mins
面团从冰箱取出。如家里用普通烤箱,可立马生坯上用刀划3道。如用电蒸炉,先让面团回温15分钟在划道

– allow scored dough to rise for another 45 mins under room temperature
划了道的面团进行发酵45分钟

– meantime, preheat oven to 250-300 degrees with a baking tray placed upside down on the second lowest rack of oven
烤箱预热至250-300摄氏度,倒数第二层,倒放一张烤盘

– once the scores start to open up, brush the opening with a bit of oil
划道一开启,在上面刷少许油

– when the openings are about 2cm, spray them the loaves with water and bake for 30 mins till golden brown
当划道开裂至2厘米后,在面团喷上水,送入烤箱烤30分钟

*PLEASE WATCH THIS VIDEO CAREFULLY ON MAKING THIS BAGUETTE
*请参考此视频更好了解制作这法式长棍面包的过程

Personal notes/温馨小贴士:

IMG_7754– when scoring baguettes, the trick is to make diagonal but nearly straight cuts that is perpendicular to the length of the baguette. each score should overlap about a third of the previous score. you should also be holding your “lame” or knife at a 30 degree angle. Your arm, instead of your wrist, should be doing the work when scoring
划道的窍门在于划上斜线时,斜线应偏直,也就是说与面包的长度几乎形成平行线。各划道应该交叠上一条划道约三分之一。并且,划道时,刀子应该以30度角度划下。划道的动作运用的是臂力,并非手腕操控

– i used a pizza stone instead of a baking tray
我用了烘焙石板烘焙这面包

– i could not preheat my oven any hotter and could use only 220 degrees C to bake this baguette.. it hence “lacked” that explosion look. however, the bread was still done in 30 mins
我家烤箱不给力。。只能以220摄氏度烤这面包,烘焙过程也是用了30分钟。想必是缺乏了那温度,所以没烤出那“爆裂”的外观

 

Pollution index: macau….

 

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(26) Comments

  • Grace (September 2, 2014)

    For the first rising, if our room temp here is above 25 degree, do you think it will become a over-risen dough? Can use bread flour?
    Between, have fun in Macau 🙂

    • Victoria Bakes (September 2, 2014)

      hello Grace, there is a chance it will, so do watch the progress as you proof it. it may take u just over an hour.

      i understand that we use french flour or bread flour for baguette, but as i wanted to try out tis japanese\’ way of making the baguette, i stayed true to the recipe by using APF . i believe you can substitute with bread flour, but you may need to increase the water just to get back the same consistency of dough you are trying to achieve for this baguette especially during shaping. hope this helps…

      • Grace (September 2, 2014)

        Thanks for this. Will try this out 🙂

  • Ewan (September 2, 2014)

    请问不必放酵母吗?

    • Victoria Bakes (September 2, 2014)

      ewan, 您好。。。食谱刚更新。。。技术上出了问题。。。谢谢

  • Ling yuen chin (September 2, 2014)

    家里高筋粉没了还在烦恼呢!这时你出现了,真好!

  • Mel (September 2, 2014)

    Youe baquettes looks beautifully done…….just like those selling at the bakery shop. I havent done baquette before. Oh….so many things I want to try…… but sometimes so lazy lor…..

  • Rumbling Tummy (September 2, 2014)

    even without the actual oven temp, your baguette still turned out very beautifully. Bookmarked.

  • 0620 (September 2, 2014)

    美。。美。。。。美咧
    原来材料还挺简单
    只是说
    要烤得漂亮,要看人看技巧,呵呵!!

  • Qi Qi in the house (September 2, 2014)

    从没碰过这类面包,不过它看来很漂亮呢!

  • eileen (September 2, 2014)

    好听话的长棍面包,喜欢喜欢!

  • Fion@轩宏妈 (September 2, 2014)

    要说这长棍面包阿,我家的应该没人要吃,因为大家都吃软不吃硬的,
    小打令啊,送我一条,我要做garlicbread哦。。嘻嘻嘻

  • Karen Mak (September 2, 2014)

    Hi Victoria, while Fion wants your feshly baked baquette for her garlic bread, I would love to have some … dip dip dip in chicken curry ^-^!

  • 婉婉下午茶 (September 3, 2014)

    你的刀功也好厉害哦~刮得美美滴~
    想吃:)

  • anne (September 4, 2014)

    Vicky , those are gorgeous baguette ! They really look professionally-made 😀 You found this recipe at Cookpad ? I love lurking at that site ! Btw , are you using a counter top oven ?

  • Jenny (September 4, 2014)

    这个我多多都要…尤其烤得这么金黄漂亮的

  • Esther Lau aka Copycake Kitchen (September 4, 2014)

    喔!零失败我喜欢~比bakery 卖的漂亮!:)

  • kitchen flavours (September 4, 2014)

    Hi Victoria,
    Wow, your baguette looks great!
    I wanted to make some baguette today, took out the baguette pan, and at the last-minute, made some wholemeal loaf instead! Haha! Yup, your baguette would be lovely with the rosemary paste!

  • AuntyYoung (September 6, 2014)

    面包色泽金黄,诱惑极了!

  • Zoe (@bake4happykids) (July 20, 2016)

    Hi Victoria,

    Your baguette is so perfectly baked. Must try this recipe if I want to bake some baguette 🙂

    Zoe

  • Michelle (September 27, 2016)

    Hi Victoria,

    How many teaspoon for 1gr of yeast?

    • Victoria (September 27, 2016)

      In general, 1 tsp= 3gr. I will still encourage you to get a small scale weighing spoon

  • argov (December 14, 2016)

    Hi, why must keep the snapped baguette freezer? is freeze or freeze?

    • Victoria (December 14, 2016)

      It’s chill, not freeze. So fridge it. That’s second proofing and I believe by chilling, it’s meant to retard proofing for flavour to develop

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