กรุณาเข้าสู่ระบบหรือสมัครสมาชิกเพื่อดำเนินการต่อ
At times I’ll make my dough from the stand mixer and just Permit it hang out in there for the following couple of hours. I’ll address the whole items lightly having a towel and then for my stretch and fold sessions, I’ll simple flip the mixer on for 15 seconds and let it do the kneading. It works good!
Should really the recipe be for sixteen.25 ounces of flour. This would definitely quit problems for those who weigh their flour like it did. My dough was far too soaked to work with.
Transfer the dough to the evenly oiled bowl (or oil your mixer bowl, and go away it in there). Protect the bowl, and Enable the dough increase for 2 hours, folding it about right after the main hour (or even more often, Should the dough may be very slack or damp; this folding assists fortify the gluten).
Rating the bread: Right after proofing, cautiously go Every single dough out from the towel and transfer it instantly onto the pan. Make sure the dough is straightened and dirt it lightly with flour. Use a pointy knife or lame to score Each and every bread four instances in a slight diagonal, just overlapping sample.
Should the dough is rather sticky, incorporate a little degree of flour though kneading. Resist the urge to include a great deal of flour.
A symmetrical, satisfying outline. This will vary relying on the amount of cuts: One slash down the middle will produce a around-best cylinder, when numerous overlapping cuts give a baguette that vintage “beanpod” shape.
The Method There are a lot of phases to baguette producing, though—shaping aside—none of these are Particularly complex, In particular using this type of formula, which I deliberately stored as simple as possible without the need of compromising on final results.
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My formulation has a hydration of seventy three% (this falls according to other rustic breads like sourdough), that is as high as feasible, yielding a dough that is not sticky or tricky to manage.
Give the bowl a quarter flip and repeat the process, working your way within the bowl. I Generally imagine the bowl to be a sq. and stretch and pull the dough 4 instances, after on either side of my square. It’ll just take fifteen or so seconds To achieve this.
I measured and weighed and it’s not even three cups which then I required to incorporate ขนมปังบาแก็ตคืออะไร a whole lot more flour as I was kneading. But still arrived out wonderful. I didnt have parchment and utilized the Silpat which worked just as well.
Scoring the baguette: The basic baguette rating is really a number of overlapping slashes that are merely hardly angled off the centerline on the loaf. Given that the scores expand, they kind the almond-formed openings that give a baguette its unique “beanpod" form.