This is a whole wheat Baguette bread that can achieve great results without having to knead the dough
Crispy crust, soft inside
Oil-free and sugar-free, you can taste the most natural wheat aroma in every bite
Pour in 285 grams of water (use warm water of about 28C in winter, cold water in summer)
Add 2g instant yeast, stir to melt
Add 150g fine grain whole wheat flour
240g flour, all purpose flour with a protein content of about 12% or bread flour
8.5g salt
Mix well to no dry flour
Cover and rest for 30 minutes at room temperature
Do the first fold after 30 minutes
Lift the dough gently, stretch it out as far as possible, then fold it back
Folding can strengthen the gluten of the dough
At the same time, the temperature inside the dough will be lowered to make the fermentation slower and evenly
Perform the second fold after 30 minutes
The dough is folded every 30 minutes, 3 times in total
When you fold it for the third time, you can see that the dough has formed better gluten
The dough is obviously more elastic when stretched, and it is not easy to break
You can see the transparent membrane when windowpane testing
Cover and put in the refrigerator overnight to ferment for 8-15 hours
It is best not to exceed 15 hours to avoid sour dough
This is the dough after 12 hours of refrigerated fermentation. It has been made 2-2.5 times bigger
Take the dough out of the refrigerator one hour in advance to warm up
Divide the dough into three equal parts, each is about 226g
Gently reshape until the surface is smooth
Rest for 30-40 minutes
Sprinkle some dry flour on baking paper to prevent sticking
The shaped dough will be placed on it for final proofing
Further shaped into a long strip
Roll into a strip about 32 cm
Put it on the prepared baking paper
Proof at room temperature for about 50 minutes to 1.5 size
Use a sharp blade to make some cuts on the surface of the bread
In addition to making the bread shape more beautiful
The correct cutting will also release the pressure inside the bread
This will make a beautifully shaped baguette
Preheat the oven to 500F/ 260C 30 minutes in advance
Put two baking trays when preheating, one for bread, the bottom one for hot water
Put in the bread and pour some hot water into the baking tray below
At the same time spray some warm water on the bread, bake for 18-22 minutes
Spray warm water on the bread again after 5 minutes
Spraying water during baking can make the bread skin crisper and more shiny
The surface of the baked baguette is crispy
The interior is filled with irregular pores of different sizes
Crispy crust, soft inside
Oil-free and sugar-free, rich wheat aroma
Whether it's served with soup or made into sandwiches
This baguette is a healthy and delicious choice