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正文
French baguette is famous all over the world. When I was in Paris the first time, first thing on my agenda was buying a baguette from bakery. It was a misty afternnon in May. I stayed a hotel in the heart of Champs-Elysees. A bakery very close to the Arc de Triomphe had wonderful bagattes. I still remember clearly that bakery nowadays. As a baguette-lover, I started to learn how to bake them since.
法國 baguette 世界聞名。第一次去法國 Paris 的時候要做的第一件事情就是去找一家麵包房，買一個 baggette。(我覺得比購物還重要.) 那是一個五月的一個下午，天上飄著細雨。出租車帶我們到了下榻的飯店，位於著名 Champs-Elysees 的中心。在凱旋門附近找到了一家麵包店。他們的 baguette 真是好棒。直到今天我還清清楚楚的記得那家麵包店和那個笑容可掬的男主人。從那一天起，做為一個忠實的 baguette 寵愛者，我打算一定要學做 baguette。
First, making sponge:
2 and 1/2 tsp dry yeast
1 and 1/2 warm water
1 tsp sugar
2 cup bread flour
首先做 sponge (我想這就是大家所說的湯種。花了幾個月的時間才明白這個湯種的意義，不知是誰的傑作，讓我大笑了幾分鍾.)
Dissolve the yeast in warm water and let it stand until foamy, about 3 to 5 minutes. Mix dry ingredients together. Then add the yeast mixtrue into the dry mixture. Cover it and let it rise in a warm place for 1 to 2 hrs.
將yeast 溶在溫水中，直到很多小泡泡出來，大約３到５分鍾。糖和麵粉混和好，加入 yeast 混和物。混和均勻。蓋好放在暖和的地方直到發成２倍大，大約１～２小時。
After sponge is done, mix in following ingredients:
2 cup bread flour,
2 tsp sea salt
plus more flour for dusting or kneading
Make the dough until surface is smooth. You can kneed it by hand. I used a stand mixer. Form the dough into a ball, transfer it to a lightly oiled container. Cover the contatiner and let it rise in a warm place until doubled in bulk. ~1 to 2 hours.
Sponge 發好後，加入２杯麵粉，２勺海鹽，揉成麵團。有人喜歡手揉，我還是喜歡用機器。把揉好的麵團放在一個擦過油的容器中，蓋好放在暖和的地方直到發成２倍大，大約１～２小時。
Punch down the dough. Some people like to rise the 2nd time. I didn't this time.
發好後在麵團上打一拳，有些人喜歡再發一次，我沒有。
Let the dough rest for 10 minutes and divide it into 2 or 3 equal parts. Shape each dough into the baguette shape. Roll the top third down onto itself and seal it by pushing it gently with the heel of your hand. Place the loaves on the prepared pan. See picture below. Cover the dough and let it rise again in the warm place. ~40 minutes.
讓麵團休息１０分鍾，然後分成２份或３份。把每份麵團做成 baguette 的形狀，放在烤盤中。蓋好放在暖和的地方直到發成２倍大，大約４０分鍾。
Pre heat the oven to 500F. Make 4 to 5 slashes on each loave. Quickly mist the loaves generously with water. Immediately put the pan into the oven and reduce the heat to 450F. Bake the breads until they are golden brown and sounds hollow when tapped on the bottom, 20 to 25 minutes. Rotate the pan half way through baking to ensure baking evenly. Let the loaves cool on the rack for 20 minutes before serving. These breads are best eat fresh.
烤箱預熱５００F，在每個麵團上用尖銳的刀片劃幾道。用噴水壺在麵團上噴上水。放如烤箱中烤，烤箱溫度立刻調低到４５０F。烤到 golden brown，用手指敲敲有中空的聲音，就好了。大約２０～２５分鍾。注意一點，烤的過程中，要把烤盤調換個位子，以便烤的均勻。麵包要放在架子上冷卻２０分鍾。這種麵包新鮮的最好吃。
這是我的簡易版的 baguette。好多職業麵包房要２天才可出爐。我希望這個方法會給你一個參考，預祝大家成功！中國新年快樂！
法國 baguette 世界聞名。第一次去法國 Paris 的時候要做的第一件事情就是去找一家麵包房，買一個 baggette。(我覺得比購物還重要.) 那是一個五月的一個下午，天上飄著細雨。出租車帶我們到了下榻的飯店，位於著名 Champs-Elysees 的中心。在凱旋門附近找到了一家麵包店。他們的 baguette 真是好棒。直到今天我還清清楚楚的記得那家麵包店和那個笑容可掬的男主人。從那一天起，做為一個忠實的 baguette 寵愛者，我打算一定要學做 baguette。
First, making sponge:
2 and 1/2 tsp dry yeast
1 and 1/2 warm water
1 tsp sugar
2 cup bread flour
首先做 sponge (我想這就是大家所說的湯種。花了幾個月的時間才明白這個湯種的意義，不知是誰的傑作，讓我大笑了幾分鍾.)
Dissolve the yeast in warm water and let it stand until foamy, about 3 to 5 minutes. Mix dry ingredients together. Then add the yeast mixtrue into the dry mixture. Cover it and let it rise in a warm place for 1 to 2 hrs.
將yeast 溶在溫水中，直到很多小泡泡出來，大約３到５分鍾。糖和麵粉混和好，加入 yeast 混和物。混和均勻。蓋好放在暖和的地方直到發成２倍大，大約１～２小時。
After sponge is done, mix in following ingredients:
2 cup bread flour,
2 tsp sea salt
plus more flour for dusting or kneading
Make the dough until surface is smooth. You can kneed it by hand. I used a stand mixer. Form the dough into a ball, transfer it to a lightly oiled container. Cover the contatiner and let it rise in a warm place until doubled in bulk. ~1 to 2 hours.
Sponge 發好後，加入２杯麵粉，２勺海鹽，揉成麵團。有人喜歡手揉，我還是喜歡用機器。把揉好的麵團放在一個擦過油的容器中，蓋好放在暖和的地方直到發成２倍大，大約１～２小時。
Punch down the dough. Some people like to rise the 2nd time. I didn't this time.
發好後在麵團上打一拳，有些人喜歡再發一次，我沒有。
Let the dough rest for 10 minutes and divide it into 2 or 3 equal parts. Shape each dough into the baguette shape. Roll the top third down onto itself and seal it by pushing it gently with the heel of your hand. Place the loaves on the prepared pan. See picture below. Cover the dough and let it rise again in the warm place. ~40 minutes.
讓麵團休息１０分鍾，然後分成２份或３份。把每份麵團做成 baguette 的形狀，放在烤盤中。蓋好放在暖和的地方直到發成２倍大，大約４０分鍾。
Pre heat the oven to 500F. Make 4 to 5 slashes on each loave. Quickly mist the loaves generously with water. Immediately put the pan into the oven and reduce the heat to 450F. Bake the breads until they are golden brown and sounds hollow when tapped on the bottom, 20 to 25 minutes. Rotate the pan half way through baking to ensure baking evenly. Let the loaves cool on the rack for 20 minutes before serving. These breads are best eat fresh.
烤箱預熱５００F，在每個麵團上用尖銳的刀片劃幾道。用噴水壺在麵團上噴上水。放如烤箱中烤，烤箱溫度立刻調低到４５０F。烤到 golden brown，用手指敲敲有中空的聲音，就好了。大約２０～２５分鍾。注意一點，烤的過程中，要把烤盤調換個位子，以便烤的均勻。麵包要放在架子上冷卻２０分鍾。這種麵包新鮮的最好吃。
這是我的簡易版的 baguette。好多職業麵包房要２天才可出爐。我希望這個方法會給你一個參考，預祝大家成功！中國新年快樂！
1 and 1/2 warm water