Ingredients

  • Whole wheat flour 350g
  • High-gluten flour 150g
  • Salt 5g
  • Qingshui 330ML
  • Medium-type dough 80g

Steps

French Cordon Bleu

1. Prepare ingredients;

French Cordon Bleu

2. Separate the salt and dry yeast on two sides, pour in 90% of the water, and increase or decrease the amount of water reserved;

French Cordon Bleu

3. Melt the yeast first, then mix the salt into the dough;

French Cordon Bleu

4. Knead the dough by beating and folding until it is smooth, spread out the kneaded dough and add fermented dough, and knead the dough by beating and folding for 10 minutes until smooth;

French Cordon Bleu

5. Place in a basin, cover with plastic wrap and ferment at room temperature for about 45 minutes until the dough is 2-3 times the original size;

French Cordon Bleu

6. Fermented dough;

French Cordon Bleu

7. Take out the dough and divide it into 2 parts;

French Cordon Bleu

8. Press to release the air, then beat and fold until smooth, cover with a damp cloth and let stand for 15 minutes;

French Cordon Bleu

9. With the dough interface facing up, press to release the air, fold back from 3/1, seal the interface firmly, and then Fold 3/1 of the dough back;

French Cordon Bleu

10. Finally, press the seal tightly, place one palm in the middle, roll it back and forth, and use two hands to roll back and forth from both ends;

French Cordon Bleu

11. Shape the other dough into a circle;

French Cordon Bleu

12. Cover with a damp cloth and ferment for about 1 hour and 45 minutes until the dough doubles in size;

French Cordon Bleu

13. Score the fermented dough with a sharp blade;

French Cordon Bleu

14. Preheat the oven to 170 degrees for 40 minutes; the oven temperature is for reference only;

French Cordon Bleu

15. Finished product picture;

French Cordon Bleu

16. Finished product picture;

French Cordon Bleu

17. Finished product picture;

Tips

  1. PS: Knead the medium-sized dough in advance and put it in the refrigerator for more than 17 hours;