Baguette is a very traditional bread.The baguette is light and airy with a crusty exterior and a very soft and chewy interior. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
法棍/法式长棍面包是非常传统的面包。传统的面包都有一个特点，就是所用的材料非常简单：面粉，盐，酵母和水。相对高的含水量使法棍内部组织柔软，结构透明。
French Baguette法式长棍面包
Baguette ingredient：to make 4 baguettes
Room temperature water 340 g(1+1/3 cups + 2 tps)
Yeast 1/2 tsp
All purpose flour/bread flour 450 g(3 cups)
Salt 8 g(1 tsp)
Method:
1. Dissolve yeast in the water, and then mix in flour and salt.
2. Ferment at room temperature for 1 hour. Stretch and fold the dough at 30 and 60 minutes respectively.
3. Cover it, then put it into fridge over night.
4. The next day. Divide into 4, round it and rest it for 40 minutes.
5. Shape to baguette. Final proof for 40 minutes. It your room is warmer than 21C , shorten the proofing time.
6. Preheat the oven 30 minutes ahead. 550F or 285 C. (my oven maximum temperature 250℃)
7. Score the bread
8. Bake for 10-12 minutes with steam. （I baked for 18mins)
Notes：
1. If you need to store bread for longer periods of time, you should freeze it. Before consume it, thaw it on the counter for two hours, or until fully thawed.
2. Heat the thawed baguette in the oven at 200C for a few minutes to warm it, if desired. Don't leave it in the oven for longer than a few minutes or it will dry out.
法棍所需材料：4个法棍
室温水 340克( 1+1/3 杯 + 2 小勺)
酵母 1/2 小勺
中筋面粉或高筋面粉 450克( 3杯)
盐 8克(1 小勺)
做法：
1. 酵母用水化开，加入面粉和盐，搅拌至看不到干粉
2. 室温发酵1小时。分别在30分钟，60分钟的时候拉伸折叠法面团。
3. 盖上保鲜纸，冰箱隔夜发酵。
4. 第二天，分割，滚圆。回温40分钟。
5. 整形，最后发酵40分钟。室温高于21摄氏度的话，要缩短发酵时间。
6. 预热烤箱 550华氏度，或者285摄氏度。（我的烤箱最高温度250℃）
7. 用小刀割已发酵好的面团表面。
8. 放入烤箱后，倒入开水，烤10-12分钟。（我烤约18分钟）
提示：
1.如果需要长时间存放面包，则应将其冷冻。 食用前，将其在柜台上解冻两个小时，或直至完全解冻。
2.如果需要加热，将解冻的法式长棍面包在烤箱中于200°C加热几分钟，以对其进行加热。 不要将其放在烤箱中超过几分钟，否则会变干。
食谱来自：小高姐的 Magic Ingredients
Happy Baking!
法棍/法式长棍面包是非常传统的面包。传统的面包都有一个特点，就是所用的材料非常简单：面粉，盐，酵母和水。相对高的含水量使法棍内部组织柔软，结构透明。
French Baguette法式长棍面包
Baguette ingredient：to make 4 baguettes
Room temperature water 340 g(1+1/3 cups + 2 tps)
Yeast 1/2 tsp
All purpose flour/bread flour 450 g(3 cups)
Salt 8 g(1 tsp)
Method:
1. Dissolve yeast in the water, and then mix in flour and salt.
2. Ferment at room temperature for 1 hour. Stretch and fold the dough at 30 and 60 minutes respectively.
3. Cover it, then put it into fridge over night.
4. The next day. Divide into 4, round it and rest it for 40 minutes.
5. Shape to baguette. Final proof for 40 minutes. It your room is warmer than 21C , shorten the proofing time.
6. Preheat the oven 30 minutes ahead. 550F or 285 C. (my oven maximum temperature 250℃)
7. Score the bread
8. Bake for 10-12 minutes with steam. （I baked for 18mins)
Notes：
1. If you need to store bread for longer periods of time, you should freeze it. Before consume it, thaw it on the counter for two hours, or until fully thawed.
2. Heat the thawed baguette in the oven at 200C for a few minutes to warm it, if desired. Don't leave it in the oven for longer than a few minutes or it will dry out.
法棍所需材料：4个法棍
室温水 340克( 1+1/3 杯 + 2 小勺)
酵母 1/2 小勺
中筋面粉或高筋面粉 450克( 3杯)
盐 8克(1 小勺)
做法：
1. 酵母用水化开，加入面粉和盐，搅拌至看不到干粉
2. 室温发酵1小时。分别在30分钟，60分钟的时候拉伸折叠法面团。
3. 盖上保鲜纸，冰箱隔夜发酵。
4. 第二天，分割，滚圆。回温40分钟。
5. 整形，最后发酵40分钟。室温高于21摄氏度的话，要缩短发酵时间。
6. 预热烤箱 550华氏度，或者285摄氏度。（我的烤箱最高温度250℃）
7. 用小刀割已发酵好的面团表面。
8. 放入烤箱后，倒入开水，烤10-12分钟。（我烤约18分钟）
提示：
1.如果需要长时间存放面包，则应将其冷冻。 食用前，将其在柜台上解冻两个小时，或直至完全解冻。
2.如果需要加热，将解冻的法式长棍面包在烤箱中于200°C加热几分钟，以对其进行加热。 不要将其放在烤箱中超过几分钟，否则会变干。
食谱来自：小高姐的 Magic Ingredients
Happy Baking!
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