Recently, I received news from friends in Shanghai, all of whom expressed their craving for a mouthful of French sticks. The sweet and wheat fragrance released during chewing are sometimes recalled in the middle of the night, disturbing my heart. Some friends tried it at home, but they were not satisfied once or twice. Let me give you a convenient formula. Considering that friends have limited materials, tools and equipment at home, they have made a simple formula and process. As long as the time and temperature are controlled, it is not difficult to do it. I also share it with you at the same time. The oven in the home is generally limited in volume and the size of the baking tray is not very large. Considering the production efficiency and state, it is not convenient to bake if it is too small to make a baguette, and it is recommend for everyone to make a big bread. In order to balance the fermentation state with the difficulty of production and waiting time, the Polish seed method was selected for production. Regarding the production volume and furnace temperature, here, I would like to share with you some ideas: 1. The production volume, please choose according to the size of your oven cavity. For the formula given this time, I made 1 520g bread +2 260g bread. After baking: the height of the highest expanded part of 520g bread is 11cm, and the size of the bottom of the bread is 15cm × 20cm. The expanded height of the 260g bread is 8cm, and the size of the bottom of the bread is 11cm × 16cm. You can choose how much bread to make according to the size of your oven. If you only want to make a 520g, you can halve the overall dosage. if you only want to make a 260g, you need to divide the overall dosage by 4. Of course, the above dimensions are for reference only. According to the different operation strength and methods of molding, and the different control of fermentation degree, the size of bread cannot be exactly the same as mine. 2. Setting of oven temperature. The oven cavity of household oven is small and short. When setting the baking temperature, special attention should be paid to the height of bread, because if the bread expands too close to the upper heating tube, it is very easy to bake. At the same time, if the bottom of bread is too close to the lower tube, it cannot be heated for too long with too strong fire, otherwise the bottom is easy to paste, so on the one hand, the other hand, the other hand, the other, if the bread may be close to the heating tube after expansion, it is necessary to lower the baking temperature setting and do not cling to other people's oven data. On the other hand, it is necessary to watch the baking and do not go away, because the firepower of the domestic oven will fluctuate and should be adjusted appropriately according to the coloring situation seen. Preheating the oven in advance, adding slate, using cast iron pan and other methods can make the baking temperature more stable to a certain extent, and it is not easy to bake locally. Problems that may be encountered in raw materials 1. In this formula of yeast, swallow brand instant yeast with low sugar is used. If there is no such one, it will have to be replaced by high sugar or other brands of instant yeast at the sealed stage. If there is only fresh yeast, the dosage × 2 will do. If there is no yeast and you want to cultivate Lubang species, that is another topic, and this time there will be no discussion. 2. Water Quantity In order to facilitate family production, the water quantity I gave this time is a moderate amount for good operation, with only a little sticky hand. Students who are especially afraid of sticky dough can reduce the amount of water to 330g. Students who like high water volume packages can add water according to their abilities. 3. Flour This time I used CYKN French Bread Powder from Fuji in East China. This powder is regarded as a powder with strong tenderness and more water absorption among Nissan French powder. Therefore, if you use other Nissan French powder or T65 or T55 made in France, you can add a little less water first and reduce the amount of water according to the actual situation during mixing. Can snow pollen, wheat core powder and other domestic medium gluten flour be used as baguette? Yes, but it must be noted that the water absorption of these powders is lower than that of bread flour, and different powders have different water absorption. For every 100g of medium gluten flour, it is recommended to add 50g of water to knead first, and then add appropriate amount of water according to the situation of the dough. ● Self-fueling powder can be used? It is not recommended to use self-fueling powder, it is not good to control the degree of fermentation. Can only high gluten flour be made? Yes, but be careful not to over-stir, and add a little water on the basis of the formula in this article. The skin made of high gluten flour will be especially chewy when the bag is cold, which is suitable for people with good teeth. ● How to match high gluten flour and low gluten flour? It is suggested to try a mixture of 70% high gluten flour and 30% low gluten flour. ● How to match high gluten flour and medium gluten flour? It is suggested to try a mixture of 60% high gluten flour and 40% medium gluten flour.