Making savory soy milk baguette with hand batter
Add thick soy milk I made soy milk baguette that tastes more savory the more you chew it. It's more moist inside than the original baguette, so it's better to eat it. Let's make soy milk baguette, which is good for breakfast bread or sandwiches
6 serving
Within 999 minutes
오븐스프링
Ingredients
  • Strong flour
    250g
  • Salt
    4g
  • Instant Dryist
    4g
  • Soymilk
    150g
  • Water
    45g
Video
Cooking Steps
STEP 1/10
Put strong flour, salt, and yeast in a bowl and mix them lightly with a spatula.
STEP 2/10
Add soy milk and water and mix them with a spatula.
STEP 3/10
Transfer to workbench and knead by hand until smooth. If the dough is 100% transparent like a thin film when stretched, finish at 80% less kneaded.
STEP 4/10
Put it back in a bowl and cover it with plastic and ferment it for 1 hour. (2-2.5 times the initial volume)
STEP 5/10
Divide the dough in half, circle it, cover it with wet cotton cloth, vinyl, or cheeks, and ferment it for 15 minutes.
STEP 6/10
Instead of using a rolling pin, press it with your palm and fold it three times and roll it four times to form a 30cm round bar. (See the video.)
STEP 7/10
6. Panning at intervals and apply plastic or wet cotton cloth for 40 minutes.
STEP 8/10
Make cuts with a coup knife or cutter knife. 7cm in length, 1cm in depth, and 1cm in gap between coupe. Put in the coupe and put the cutter knife slightly and put it in deep again.
STEP 9/10
Spray water only on the sheath just before placing it in the oven preheated to 220 degrees Celsius.
STEP 10/10
Spray water several times on the ceiling and walls of the oven, bake for 200 to 20 minutes, lower it by 180 degrees, and bake for another 10 minutes.
You need to preheat it enough to make a delicious baguette. Be careful when molding into a round rod shape, if too much gas falls out, it becomes hard bread.
Cooking review
5.00
score
  • 697*****
    score
    It was so delicious! Thank you for the good recipe. By the way, when you first knead it, you have to knead it a lot until it sticks to your hand and becomes smooth, is that how it's supposed to be? Once I make it, my elbow, wrist, and fingers hurt for a few days I made it with milk instead of soy milk. Is that why? Or should I just add more flour? And after making it, I kept it in a zipper bag, and the outside became moist, so the second time, I covered it with a sieve at room temperature, and it was too dry Do you have any tips for keeping it? Once I make it, I usually eat it for 3 to 4 days It's Berin. I have a lot of questions crying
    2023-12-18 08:58
  • 198*****
    score
    It's the same baguette that you buy It's good. ^^
    2022-02-16 16:53
  • 378*****
    score
    Everyone else only ate two bags, so it's not a matter of recipe. But I'm really into itLol I made a stone shaped like a sweet potatoLol. Lol The bottom part is legendary, but I can only refer to one picture, so it's unfortunate Thanos was a real benevolent creature You only killed half of it I made three kinds of bread and cookies, but I killed them allLol I've made fermented bread several times, but I've never succeeded. I'm just going to make rice from now on. I think Korean food is the easiest I think I should only buy bread when I really want to eat it Sorry for the sudden self-reflection. I hope everyone succeeds I think I should say bye to the stones and charcoalI see
    2021-05-14 02:25
  • 359*****
    score
    I was nervous because it was my first time making fermented bread, but I did well easily because you gave me a good recipe.It doesn't look pretty, but it'll work better next time
    2021-02-24 23:10
  • 462*****
    score
    It was hard to shape the bread, so it looked bad on the outside, but it was so delicious because the smell was small!! My 4-year-old daughter also eats well because it's delicious :D
    2021-02-16 17:55
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