Japanese baguette. Hello! Welcome to the bread channel. Today,let’s bake Japanese baguette. In a large bowl,500g flour. 10g salt. Malt syrup. Mix the malt syrup in the same amount of water. 2g Malt syrup, which was two-fold dilutions. 2g instant dry yeast. 345g water. In the large bowl,combine the flour,water,Malt syrup. instant dry yeast. To ferment 20 minutes. In the large bowl of a stand mixer, combine the dough. salt. Knead the dough until that is extended. 23 degrees Celsius To ferment 2 hours. Punch the dough. To ferment 1 hours. It is divided and make round after fermentation. Shape each dough after 30 minutes fermentation. baguette. Bacon epi. two slices of bacon. Black pepper. Let the dough proof at 30℃ for 45 minutes. Preheat oven at 250℃,about 15 minutes. Spray water into the oven. Bake in preheated oven, about 30 minutes. Finish! Subscribe for more tasty recipe videos!