法式长棍面包

法式长棍面包

一种外皮酥脆、内部柔软的白面包,非常适合作为汤的配菜或制成夹心三明治。

配料

315 毫升
11 克酵母
5 毫升
325 克小麦粉
15 毫升

步骤

加热水

在锅或碗中将 300 毫升 水 加热至接近体温的温水状态,即约37摄氏度。

溶解酵母

11 克 酵母 放入碗中,搅拌均匀融入温水中。

调味

在液体中加入 5 毫升 盐 为面包增添风味。

添加面粉

逐渐将 325 克 小麦粉 揉入面团,直到面团不再粘连碗壁。

添加油

在揉面后期加入 15 毫升 油,将面团揉至光滑且有弹性。

第一次发酵

用布盖住碗,放在温暖的地方发酵约45分钟,直到面团变大一倍。

预热烤箱

将烤箱预热至 225 °C,为烘烤做好准备。

整形

将面团分成两份,在撒有面粉的工作台上揉成长条状,然后放在铺有烘焙纸的烤盘上。

第二次发酵

用布盖住面包,在烤盘上继续发酵20分钟。

划口与刷水

用锋利的刀在发酵好的面包表面斜划几道,并轻轻刷上 15 毫升 水,以获得酥脆的外壳。

烘烤

将长棍面包放在烤箱中层烘烤约 12–15 分钟,直到表面呈现迷人的金褐色。

信息

  • Fancy Ravioli

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