Recipes for sugar-free baguettes and country bread

It's crunchy and has such a high water content, but that's practically the same as not gaining weight, hahaha!

Using baguettes as the base for hamburgers is really great. If you like a rich, buttery flavor, you can fry the baguette in butter.

It's delicious, the outside is crispy and the wheat flavor is rich.

The ingredients used here are T65 flour.

Mix black pepper and sea salt with flour, and fresh yeast with cold water.

Stir until there is no dry powder, then cover with plastic wrap and ferment at room temperature (30 degrees Celsius) for 1 hour.

It doubled in size after an hour and had a fermented smell.

Wet your hands with cold water, stretch one end and pull it to the other side, then repeat the above steps along the side. Finally, turn the bottom up, cover it, and let it rise for another 40 minutes.

Now he's chubby

Wet your hands again and stretch the dough from one side to the other, finally sealing it with the bottom facing up and refrigerating it overnight. You can work with it again tomorrow (overnight refrigeration fermentation makes the bread's fermentation flavor more intense).

This is the last time we'll see each other tonight (hahaha, see you tomorrow, dumpling!).

This is what it looked like when I took it out of the refrigerator the next morning (it underwent another low-temperature fermentation in the refrigerator, and it looked about twice its original size). Next time, I'll line my bread proofing basket with a cloth and sprinkle it with flour in the morning, then pour the dough directly into the basket for a final fermentation, and then shape it into round slices to eat.

Sprinkle plenty of dry flour on the countertop to prevent sticking, then turn the bowl upside down and tap it; it should come off easily. The texture inside is quite rich.

Sprinkle another layer of flour on the surface to prevent sticking. Also, flour your hands to prevent sticking. Stretch the dough outwards to form a large square, then divide it into four equal parts and shape them into your desired shapes (I made an oval and three cylinders).

Sprinkle flour on the proofing cloth to prevent sticking. After shaping the dough, place it on the cloth and cover it to proof for 40 minutes. With 15 minutes remaining, preheat the oven to SP50 and use a baguette baking tray (the tray is preheated directly in the oven). A baguette transfer plate makes things much easier. Prepare everything in advance. Preheat the oven to 250 degrees Celsius for the top heat and 230 degrees Celsius for the bottom heat. Also, turn on the steam button briefly.

Before fermentation

After fermentation, transfer the dough to a baguette transfer board, sprinkle some flour on the surface, score the dough with a sharp blade, and finally tilt it onto a baking tray for the oven.

Cut diagonally (I forgot to cut it, but it still burst on the side). Bake at 250°C top heat and 230°C bottom heat for 4 minutes, then steam for 8 seconds. Bake at 230°C top heat and bottom heat for another 8 minutes. Finally, bake at 250°C top heat and 230°C bottom heat for 6 minutes. Each dough ball is about 90 grams, which is relatively small and doesn't need to be baked for too long.

Crispy on the outside and soft on the inside

Cut a rounder one to assemble the breakfast.

An avocado steak burger is served with microwave-fermented yogurt. Half an avocado, a pinch of black pepper and sea salt, and two tablespoons of diluted yogurt are mixed well and spread on a baguette. Your favorite meat is then sandwiched in the middle.

It's so delicious! This recipe for avocado spread is also incredibly tasty.

enticing color