French baguette is one of the bread require very few ingredients. You cannot fail with my secret weapon!
材料：
2.5杯高筋粉
1杯水
1.5 茶匙鹽
2茶匙即溶酵母
Ingredients :
2.5 cup of bread flour
1cup water
1.5 teaspoon salt
2 teaspoon instant dry yeast
把粉和鹽放入盆中，把酵母先溶於水，慢慢把3/4水加盆裏，攪至面団成形，再慢慢加入餘下1/4水至面団完全吸收水份,太濕可以加少許乾粉，太乾可以加1茶匙水。
Method:
Mixed salt and flour in a bowl. Mixed yeast and water together and slowly add 3/4 into the flour. Mixed until a rough dough is form and slowly add the balance 1/4 to the dough until all water is mixed into the dough. If the dough is too wet, can add a tbsp of flour at a time or If the dough is too dry add a teaspoon of water at a time until it reach a soft smooth dough that is not sticking to the bowl and your hand.
把粉団搓至起筋（約10分钟）然后放一旁蓋上保鲜膜静置约1小时或2倍大。
Knead dough until gluten is form(around 10 minutes or when pull up with fingers will form a thin transparent film), put aside and cover with cling wrap to rest for an hour or until dough double in size.
After the dough risen, cut dough into 3 equal parts around 200g each.
放一旁静置10分钟。
Put aside to rest for 10 minutes.
现在是出第一個秘密武器既時候，這個baguette 用的烤盆因為有弧度同小孔，焗出來的baguette 又圓又均匀。放在盆上做2次發酵又唔使轉盆可以直接入焗炉。比pizza stone 更方便。
Now is the time for my secret weapon. This baguette mold has the curved and many little perforation on the base. The dough can reach the heat more evenly and resulted in a round stick and evenly cook all the way around. You can also rest the dough on the mold to do the 2nd rise and no need to transfer the dough from the board to the oven or tray. Much more convenience than using a pizza stone.
把静置玩的面団取起底朝上，用手輕拍把氣泡打穿。
Modelling:
Pick up the rested dough with the base facing up. Use your hands to slightly slap on the top to release the air bubble.
用指尖輕輕把面団挑起
Use your fingertips to ush up the dough
再用手從底部接着
Then turn your hand onto the dough to grap it on the side
最後整個面団光滑一面向上, 放一旁。
Turn your hand palm side facing up so the smooth side is facing up and put aside.
把所有面団先做好，再重複一次從朝下以上動作。
Finish the other 2 dough and repeat the same from beginning one more time.
面団会成以下形状，靜置5-10分钟。
After the dough is turn twice. Put aside to rest for 5-10 minutes.
把面団底朝上，從短的一面開始從上至下摺1/3，輕輕用指尖壓邊。
Pick up the dough again have to bottom facing up. Beginning from the shorter side, fold down 1/3 of the dough and use your fingers to slightly squeeze into the dough to form a seam.
再重複從上而下摺1/3。
Repeat folding down another 1/3 and squeeze in.
最後從上到下輕輕用手掌底部壓出邊位。
Finally use your bottom of the palm, fold the top in to the bottom and use the bottom of your palm to slightly seam it and creat a seam along the bottom.
把面団輕輕滾圓成長條，兩邊用手側輕壓做成尖形。
Use your 2 hands to lightly roll backward and forward to form a long tube, slightly turn your side of your hand towards the bench to create a pointed ends while rolling the rough.
把面団放模上作2次發酵及蓋上用已酒乾粉的布防吹乾。
Put the dough onto the mold and cover it with floured tea towel for the 2nd rise.
焗炉於這時候预熱至200c(fan forced)，待面団發酵至2倍大。把一淺焗盆放炉底。
Preheat your oven to 200c(fan forced) and wait for the dough to rise until its double in size. At this time put a shallow tray onto the bottom of your oven.
用小刀輕輕割3小列缝。
Use a small sharp knife up slit 3 long strokes onto each piece.
入炉前用一杯水，倒入之前放入炉底的淺盆上製造蒸氣。
Before you put the dough into the oven, pour a cup of water onto the shallow tray which was put in previously to create steam in the oven.
然后馬上把面団放入焗20-25分钟，即成。
Put your dough in to cook for 20-25 minutes until it's golden brown.
出炉後可看到底部小孔把熱力均匀分佈包底。
You can see he little holes mark appear at the bottom of the baggette and the whole bread is evenly bake.
