法棍面包的制作工艺

Processing Technology of Baguette

由面粉、盐、天然酵母菌和水制作出的法棍,其外形讲究,风味独特,口感层次丰富,是最传统的法式面包的代表。本文将从法棍面包使用的原材料,天然酵母鲁邦种培养,法棍面包的制作工艺及注意事项,法棍面包的评价标准和法棍在我国的发展趋势5个方面对法棍进行全面论述。

The baguette, made of flour, salt, natural yeast and water, is dainty in appearance, unique in flavor and rich in texture. It is the representative of the most traditional french bread. This article will comprehensively discuss the baguette from five aspects: the raw materials used in baguette, the cultivation of natural yeast Lubon, the production technology and precautions of baguette, the evaluation standard of baguette and the development trend of baguette in China.