No-knead whole wheat baguette, full of wheat fragrance, with a crispy crust, the more you chew, the more fragrant it gets, healthy and guilt-free.

Add 2 grams of yeast to 280 grams of clear water and stir well.

Add 150 grams of whole wheat flour, 200 grams of all-purpose flour, and 5 grams of salt, and mix with a spatula until there is no dry flour, forming a dough.

Cover with the lid and let it relax for half an hour.

Grab the dough from the edges and fold it towards the center, then lift the dough and slap it a few times. If the dough feels too sticky, wet your hands a bit and it won't stick during handling.

Continue to cover with the lid and continue to relax for half an hour.

Take the relaxed dough, then grab the edges again and fold them toward the center. Lift the dough and fold it, slamming it a few times. If the dough feels too sticky, wet your hands a bit to prevent sticking while handling it.

After making it smooth, wrap it with plastic wrap and refrigerate overnight.

The next day, take out the dough, sprinkle a layer of flour on the dough and the workbench to prevent sticking, and pour out the dough.

Gently shape it into a round shape, then cut it into three equal parts.

Gently fold the dough slightly with your hands, keeping the smooth side facing up, then cover with plastic wrap and let it warm for about 30 minutes.

Take a piece of dough and gently spread it out with your fingers.

Gently roll up the dough from one side until it forms a strip.

Then roll it so that the ends are pointed and the middle is thick, making it the same length as the baking tray.

Place a sheet of silicone baking paper on the baking tray, sprinkle a layer of flour, and put the prepared dough on it.

Separate the dough with silicone oil paper, cover it with plastic wrap, and let it rest at room temperature for another 40 minutes.

Let the noodles rest, sprinkle a little flour on the surface, and cut patterns with a knife.

Preheat the oven to 230°C for 10 minutes in advance, and place an empty baking tray on the lower rack of the oven to heat together. After preheating, put the tray with the bread in, then add hot water to the already heated empty tray to generate steam, and quickly close the oven.

℃, bake for 12-15 minutes.

Basic whole wheat baguette, done O(∩_∩)O

The dough that fermented in the refrigerator overnight has a full wheat aroma.

After roasting, the outer shell is crispy, the inside is moist and tender yet chewy; the more you chew, the more flavorful it becomes. It's healthy and fat-reducing, and it feels light to eat.