French bread (baguette and wheat French baguette and cream cheese bun)

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  1. The whole wheat starter made last night has doubled in size and has bubbles after 12 hours.Please refer to another recipe of mine for the recipe.

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  2. Combine the water and salt Put flour into bread machine.

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  3.Put the starter in , set the dough kneading program of the bread machine.The Patui Jing interface bread machine I used has 8 minutes of resting time out of 33 minutes of kneading.

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  4. Take it after kneading Knead the dough for a while on the rolling board.Once the surface is smooth, roll it into a round shape and put it back into the bread machine.Set it to ferment for 40 minutes.

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  5. The dough will ferment 2 times After it's big, just poke holes with your fingers and slowly recover.The total dough is close to 800 grams.After considering the baking sheet on hand, I made a cutting plan.
  After taking out the dough, cut out 4 100g small pieces of dough to make small baguettes.Divide the rest into 6 small pieces of dough and fill them with cream cheese filling.
  Shape 100 grams of dough into an oval, flatten the long side, fold it in half once, flatten it and fold it in half again, roll it into a long strip, place it in two baking pans for about 40 minutes, and do the second fermentation..

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  6. Roll 6 small dough balls into balls After that, wrap in the cream cheese filling.

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  7.Put it into the mold, Cover with plastic wrap and let it sit for about 40 minutes for the second fermentation.

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  8. After 40 minutes of fermentation, Use a spray bottle to wet the surface, roll in oatmeal, and do the same for the other three strips.

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  9. Put 2 long strips Use scissors to cut 3 long slits on the side to turn it into a baguette shape.

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  10.Use scissors for the other 2 strips Cut at a 45-degree angle until it is close to the bottom, then twist the cut out small noodle piece to one side, and follow the same method to make it look like an ear of wheat.

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  11.Just 6 packs of cream For cheese filling, use scissors to cut a cross on the top, just make it a little deeper.
  Except for the first tray of baguettes to be baked, place the other 2 trays in the refrigerator to avoid excessive fermentation.

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  12. Turn on the oven at 230 degrees or so Turn on the heat, put 50ml of water in a baking pan at the bottom, preheat for 10 minutes, then put the baguette in and bake for about 15 minutes.

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  13. Bake the other 2 plates At this time, there is no need to preheat the oven.Pour 50ml of water directly into the lower baking pan to create steam.Then take out the wheat bread from the refrigerator and bake it at 230 degrees for about 15 minutes.The same goes for the 3rd set.
  After baking, place them on a cooling rack to wait for cooling.

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  14.You can slice it when it is cold., very delicious, crispy on the outside and soft on the inside, with the natural flavor of wheat.