Baguette Dough | 法包麵糰

Ingredients | 材料 :
  • Yield: 8 numbers of approx 60g each | 可做 8個包, 每個約 60g
220g  Bread flour | 高根麵粉 (麵包粉)
30g  Cake flour | 低根麵粉
4g  Yeast | 酵母 (依士)
170g  Warm water | 暖水
5g  Salt | 鹽

Dough fermentation | 麵糰發酵 : 

  1. 所有材料放盆中攬拌均勻,放在檯上搓揉至光滑柔軟的麵糰,以有彈力而不黏手為準。
  2. 把麵糰放在已塗油的盆中,用保鮮紙蓋好,待發酵約30分鐘 (第1次發酵),取出摺疊和拍打數下,作釋放麵糰的空氣,繼續發酵約30分鐘 (第2次發酵),便可分割麵糰。

  1. Combine everything in a bowl. On a counter, knead to glossy, smooth dough. It should be elastic and not sticky to hands.
  2. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for 30 mins (1st fermentation). Take out. Fold and punch a few times to release the gas in the dough. Continue to ferment for roughly another 30 mins (2nd fermentation). Ready to cut in lumps.