French breadBreadOriginating in France, unlike most soft breads, it has a hard crust and inside, with the best French bread having a crust that is crisp and not crumbly.Making French bread is relatively complex, but it can be made in large quantities at once, as it is easy to store.Below, I will introduce the complete method for making French bread, so try making it at home!

Method for making garlic-flavored French bread

IngredientsPreparation

Strong flourFlour400gWeak flour100g, 5g yeast, 225ml waterBlackSesame seedsGarlic and appropriate amounts.

Method steps

1. Sift flour, weak flour, and yeast separately into the mixer at a low speed, then gradually add water and mix in the mixer. Mix at medium speed to form a dough.

2. Take out 50g of dough and let it rest for 15 minutes. Roll it out with a rolling pin, and roll it from top to bottom into a roll, and tighten the mouth to form an oval shape.

3. Coat the surface with black sesame seeds and arrange it on the baking tray. Put it in the proofing box for 90 minutes. Take it out, cut a knife mark in the middle of the surface, unfold the cut, and add garlic paste.

4.OvenThe temperature above is 200℃, and the lower temperature is 140℃. Bake for 25 minutes, and take it out after it is cooked through.

Method for making French hot dog bread

Ingredient preparation

200g strong flour, 3g yeast, 2g sugar, 2g salt, 120ml waterLard4g.

Filling:Sausage2 pieces.

Method steps

1. Mix all ingredients until the surface is smooth and elastic. Let it ferment at room temperature (25℃) for 50 minutes.

2. Divide into 150g pieces, fold the dough in half, and roll it into a cylindrical shape. Let it rest for 30 minutes.

3. Insert sausage, and rub the interface of each sausage with your hands.

4. Place in baking tray and let it ferment at room temperature (28℃) for 50 minutes.

5. After fermentation, sprinkle low-gluten flour (sifted) on the surface and cut with a knife.

6. Bake in the oven at 210℃ for 20 minutes.

Method for making French bread

Ingredient preparation

1000g strong flour, 100g mixed grain flour, 5g raisins, 15g yeast, 6g improverSalt10g, 10g butter, 10g sugar, appropriate amount of water, 10g mixed grain decoration

Method steps

1. Mix flour, yeast, improver, salt, mixed grain flour, butter in the bucket, add water, and slowly stir until a dough forms. After forming, add raisins and knead for 5 minutes at medium speed, then knead for 3 minutes at a low speed.

2. Put the dough in a proofing box and proof for 30 minutes.

3. Take out the dough and place it on a cutting board. Add 200g of dough, and make various shapes, such as oval and circular. Sprinkle mixed grain decoration on top, and put it in the proofing box for proofing.

4. After proofing, sift a layer of flour on top, and bake.

5. The oven temperature is 220℃, and the lower temperature is 180℃. Bake for 30 minutes and take it out.

Method for making French bread rings

Ingredient preparation

5 cups flour, 1 1/2 cups white sugar, 1 1/2 - 1 3/4 cups warm water, 1 1/2 teaspoons yeast powder, 1/4 cup choppedPeaches1/4 cup choppedNuts, 2 teaspoons salt, 1 teaspoon ground cinnamon,Butter(melted) 1/2 cup1 egg(whisked) 1

Method steps

1. Preheat oven to 220℃;Mix flour, white sugar, chopped nuts, salt, and yeast powder in a bowl. Then, in the center of the bowl, add 1 1/2 cups of warm water and butter to form a soft dough. If it feels too dry, add more water.

2. Take out the dough, and place it on a floured cutting board, and knead for 10 minutes until smooth and elastic.3. Roll the dough into a long square, and brush with 1 layer of egg, and sprinkle with chopped nuts and cinnamon. Then fold it in half and roll it into a 1.5cm thick, and then cut into about 8cm long, 2cm wide strips, and roll it into a chain shape, and wrap it into a circle. Place it on a baking tray, and let it rest for 10 minutes. Let it ferment again, and brush with a little egg.

3. Put the finished dough into the oven and bake for 10 minutes, then lower the temperature to 180℃ and bake for 25 minutes until golden. Take it out and sprinkle with a layer of powdered sugar, and place it on a metal rack to cool.