Homemade Baguettes 法棍面包

I love it not only because its ingredients is simple, but also it is homely and saltish, no sugar and oil. Especially the outside layers are a bit crunchy, and the soft part inside, tastes very good. though it takes 16 hours to rise in low temperature, lastly you will find it is worth doing.

Ingredients:

1/4 teaspoon yeast
1 1/2 cups water at room temperature
1 3/4 teaspoons salt
4 cups all-purpose flour
1/2 teaspoon cornmeal

Directions：

Place yeast into a large mixing bowl, add water to it and stir it; mix in salt. Add flour into yeast mixture with a wooden spoon until dough is thick and sticky ,it takes about 5 to 10 minutes.
Cover the bowl with plastic wrap and let it have a rest in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky. I always do this at night,and then go to sleep. haha ..Don't worry about waiting it for a long time.

Put a silicone baking mat onto a baking sheet and sprinkle generously some cornmeal.
If you have no cornmeal, you can replace it with flour.
Take the dough out onto a well-floured no-sticky silicone pad and sprinkle some flour on the dough . With well-floured hands, pat dough into a rectangle and cut it into 6 equal-size pieces.
gently roll and stretch it out into a log about 30 cm long , 6-7cm wide. My baking tray is small, so it looks fat.

Gently transfer to prepared baking sheet. one by one. Dust loaves lightly with flour. Sprinkle some flour on a large piece of plastic wrap and drape plastic lightly over the baking sheet with floured side down.
Let loaves rise, covered until doubled, it takes 75 minutes.
Move oven racks to the bottom and middle positions. Preheat oven to 230 degrees C or as high as your oven will go. Place an baking dish full of water into bottom rack of the oven.
Use a sharp knife or a kitchen shears to cut 5 angled slashes into the top of each loaf. At about 15 degree angle. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.

Bake in the preheated oven until baguettes are golden browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes.
Remove baguettes to a cooling rack and let it cool. slice it with a serrated knife befor serving.

法棍面包
我喜欢法棍不仅仅是因为它食材简单，而且它还带有一点点咸味，不含糖和油，吃起来有浓浓的麦香味。尽管它历经低温16小时发酵，最后你会发现所有做的这些都是值得的。
所需食材：
面粉4杯
酵母1/4茶匙
盐1 3/4茶匙
水1 1/2杯
玉米面粉 1/4茶匙（防粘用）

酵母放在一个大碗中，加入水，搅拌均匀，加入盐，混合好。加入面粉，用木铲搅拌均匀，盖上保鲜膜，放入烤箱内发酵12-14小时。烤箱不必开启。

发酵好的面团，放到案板上，上面撒面粉防粘。手上撒面粉轻柔拍打面团，平均分割6份。根据自家烤盘大小做相应的调整。
分割完的面团拉伸成长椭圆形，从底边卷起至一根棍子形状。上面撒干面粉，移至烤盘进行二次发酵。盖保鲜膜。保鲜膜里面最好撒面粉防粘。

烤箱预热230度，在下面放一个装满水的大碗。烤箱专用的。法棍烘烤环境是需要在有蒸汽的烤箱中进行，入烤箱前在法棍上喷水，用一个小喷壶就行。烘烤15分钟表面金黄的时候，再次喷水，再过5分钟再次喷水。全程大约需要烘烤25-30分钟。

烤好的法棍凉凉，切片即可食用。食材简单，感兴趣的同学可以试试哦。

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