【书籍专题 · 烘焙门店热销面包与蛋糕】关于法棍切口的干货知识

Core Viewpoint - The article emphasizes the importance of scoring techniques in baking French baguettes, detailing how proper cuts enhance the bread's appearance and texture during baking [1][2]. Scoring Techniques - Scoring is crucial for the aesthetic and structural integrity of the bread, as improper cuts can lead to an unappealing appearance [2]. - For a 50 cm French baguette, five diagonal cuts at a 20-degree angle, each 10 cm long and spaced 2 cm apart, are recommended for optimal results [3]. Baking Process - Maintaining the internal carbon dioxide during shaping is essential; excessive force can weaken the dough's ability to expand [5][6]. - The use of a stone baking surface is preferred for French bread, as it provides better heat conduction compared to standard ovens [7]. Steam Generation - Steam plays a vital role in the baking process, preventing the crust from hardening too quickly and allowing for better expansion of the dough [8][9]. - Electric ovens with steam functions produce superior results compared to traditional methods, which may not achieve the same level of glossiness on the crust [8][9]. - If a steam oven is unavailable, placing a small pan with heated stones and adding water can create steam during baking [10].