How to make French baguette

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  1.Purple rice is steamed in the pot.

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  2. Reserve medium-sized ingredients.Place into the bowl of the bread machine and knead into dough.

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  3.Put it in the refrigerator for fermentation for more than 12 hours, but not more than 17 hours.Pull the dough apart until the internal structure is in a honeycomb state.

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  4. Reserve the main dough ingredients.Put the liquid first and then the solid into the bucket of the bread machine.

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  5.Tear the fermented Chinese seeds into small pieces and put them in.

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  6. Add dry powder and set two dough mixing programs.

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  7.Put in the purple rice and continue the dough kneading process.

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  8.Select the fermentation program for fermentation.Press the dough with your fingers until the hole does not shrink back.

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  9. Deflate the dough and divide it into 6 small doughs.Cover with plastic wrap and rest for 15 minutes.

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  10. Roll out the relaxed dough into a round shape.

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  11.Fold it in half up and down, and also fold it left and right.Roll it out, roll it up from top to bottom, press the bottom edge thinly to seal it, and shape it into a long column.Place oiled paper on a baking sheet, leaving space between the bread embryos, and place in the oven for secondary fermentation.A basin of hot water can be placed under the oven.

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  12. Ferment until eight minutes, sprinkle an appropriate amount of flour on the surface of the bread, and use a sharp The knife cuts diagonally.

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  13. Preheat the oven for 5 minutes.Bake at 200 degrees for 30 minutes.

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  14.The surface of the finished product is crispy and the internal structure is soft.