Whole wheat baguette

Tag: Steamify  
Difficulty: 3/5 ★★★☆☆  
Servings: 4

Mode Reference

Mode: Steamify  
Temperature: 210°C  
Time: about 20 minutes

Nutrition Analysis (per 100g)

Energy: 166.9 kcal  
Carbohydrate: 77% | 32.7g  
Protein: 17% | 7.2g  
Fat: 6% | 1.2g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Bread flour: 100g
• Whole wheat flour: 55g
• Warm water: 150g
• Sugar-tolerant instant dry yeast: 3g

Part B

• Tangzhong: 210g
• Bread flour: 290g
• Water: 160g
• Salt: 6g
• Sugar-tolerant instant dry yeast: 3g

Part C

• Bread flour: 10g (for dusting)

Cooking Steps

Step 1/9

Prepare the ingredients according to the required ingredients

Step 2/9

Mix Part A and ferment for 2 hours, then refrigerate overnight to make soup.

Step 3/9

Add Part B to a chef's machine and knead it into a film, roll it into a round shape, cover it with plastic wrap and ferment until it doubles in size.

Step 4/9

Divide the dough into 4 portions, roll into balls, cover with plastic wrap and rest for 20 minutes

Step 5/9

Press the dough to deflate and fold it toward the middle, with the seam facing down. Cover with plastic wrap again and let it rest for 20 minutes.

Step 6/9

Stretch the relaxed dough slightly, fold it up and down toward the middle, roll it into a long strip with the edge facing down, put it into the mold, and let it rise for about 50 minutes.

Step 7/9

Use a spray bottle to spray water, sift in high-gluten flour, use a bag cutter to cut out diagonal stripes, and place the mold on the baking sheet

Step 8/9

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, place the baking tray on the second level of the machine and start cooking immediately.

Step 9/9

After cooking is finished, enjoy