Title: How to make baguette? Full analysis of popular topics and baking skills across the entire network
In the past 10 days, the popularity of discussions on baking and baguette across the Internet has continued to rise. From social platforms to food bloggers, baguette production has become a hot topic. This article will combine recent hot topics to provide readers with a detailed guide to making baguettes and attach structured data for reference.
1. Recent hot baguette related topics
| Ranking | topic | Popularity index | Main discussion platform |
|---|---|---|---|
| 1 | Reasons for failure of home baking baguettes | 98,500 | Xiaohongshu, Douyin |
| 2 | Fermentation techniques for baguette dough | 87,200 | B station, Zhihu |
| 3 | The difference between baguette and regular bread | 76,800 | Weibo, Douban |
| 4 | Baguette meal idea | 65,300 | Instagram, kitchen |
2. Detailed steps for making baguettes
Based on recent hot discussions, we have compiled the most popular methods for making classic baguettes:
| step | Key points of operation | Time control | Frequently Asked Questions |
|---|---|---|---|
| 1. Prepare the materials | High-gluten flour 500g, water 325ml, salt 10g, yeast 1g | - | The protein content of flour needs to be ≥12% |
| 2. Harmony | Stir at low speed until there is no dry powder, medium speed for 8 minutes | About 10 minutes | The dough temperature is controlled at 22-24℃ |
| 3. First fermentation | Cover the wet cloth at room temperature (22-25℃) | 1-1.5 hours | The volume should be increased by 2 times |
| 4. Segmentation | Divide into 250g dough, relax after pre-shaping | 20 minutes | Avoid excessive exhaust |
| 5. Final fermentation | 28℃, 75% humidity | 45-60 minutes | Finger lightly bounces back slowly |
| 6. Baking and baking | Steam baking at 230℃ for 20 minutes | 20-25 minutes | Cutting angle 45° |
3. The five most concerned issues of baguette production that netizens have recently paid attention to
According to statistics from major platforms, the following are the most discussed baguette making problems in the past 10 days:
| question | Solution | Discussion hot topic |
|---|---|---|
| Not brittle enough | Add oven steam/preheat baking tray | 92% |
| The internal organization is too secret | Adjust the fermentation time/reduce kneading | 88% |
| Poor vanishing effect | Use a professional cutter/keep the blade sharp | 85% |
| Insufficient flavor | Extended fermentation/use natural fermented species | 82% |
| Shape collapse | Enhance gluten/control fermentation degree | 79% |
4. Tips to improve the quality of baguettes
Based on recent popular content, we summarized the following practical tips:
1.Water temperature control: Use ice water (16-18℃) in summer and use warm water (24-26℃) in winter to adjust the dough temperature
2.Fermentation judgment: In addition to looking at the volume, you can use finger test - slowly rebound 1/3 after pressing to be the best state
3.Steam substitution: Household ovens can release hot water trays or spray water on the oven wall to create a steam environment
4.Cool and save: Cool for at least 1 hour and then cut, wrap it in cloth instead of plastic bags when storing
5.Resurrection method: After spraying water at 180℃ for 3-5 minutes, it will be restored to crispness.
5. New trends in eating baguettes
The most popular ways to eat baguettes on social platforms recently include: garlic cheese baguette slices, Vietnamese baguette sandwiches, baguette pudding and other innovative ways to eat them. Data shows that post-90s generations prefer baguettes as their staple breakfast, while post-80s generations prefer traditional ways to eat soup.
From the recent hot discussion, it can be seen that baguette making is not only a technology, but also a life attitude. By mastering these skills, you can also make professional-level baguettes at home. Remember, a perfect baguette requires patience and experience, and don't give up because of the first failure.
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