世界上最好的芬兰煎饼
Baguette
A white bread with a crispy crust and a soft interior, perfect as a side for soups or for filling as a sandwich.
配料
315 毫升water
11 克yeast
5 毫升salt
325 克wheat flour
15 毫升oil
步骤
Heating the water
In a pot or bowl, heat 300 毫升 water to lukewarm, approximately 37°C.
Dissolving the yeast
Measure 11 克 yeast into a bowl and mix it into the warm water.
Seasoning
Add 5 毫升 salt to the liquid to bring flavor to the bread.
Adding flour
Gradually knead 325 克 wheat flour into the dough until it starts to pull away from the sides of the bowl.
Adding oil
At the final stage of kneading, add 15 毫升 oil and work the dough until it is smooth and elastic.
First rising
Cover the bowl with a cloth and let the dough rise in a warm place for about 45 minutes, until it has doubled in size.
Heating the oven
Preheat the oven to 225°C so it is ready for baking.
Shaping the loaves
Divide the dough into two parts and shape them into long, narrow loaves on a floured surface, then transfer them onto a baking sheet lined with parchment paper.
Second rising
Cover the loaves with a cloth and let them rise on the tray for another 20 minutes.
Slitting and brushing
Make a few diagonal slits on the surface of the risen loaves with a sharp knife and brush lightly with 15 毫升 water to achieve a crispy crust.
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信息
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