Baguette

Name: baguette
Cook time: 30 min
Total time: 260 min
Yield: 3
Cuisine: French
Ingredients: 350 ml handwarm tap water; 5 g dried yeast; 550 g wheat flour; 10 g salt; 1 tl traditional olive oil; 500 ml boiling water

Treat yourself to the weekend and bake your own baguette.

Ingredients

Kitchen Stuff

1 standing mixer with dough hooks
2 baking paper

Directions

Mix the water, yeast, flour and salt for about 8 minutes on the lowest setting in the standing mixer until a soft and supple dough.
Grease a bowl with the oil and put in the dough. Cover with cling film and let rise for 1 hour until it has doubled in volume.
Pour the dough onto a floured counter and press flat to form a rectangle measuring 15 x 20 cm.
Fold the short sides in and put the folded dough back into the bowl. Let rise for another hour.
Remove the dough from the bowl and divide into 3 equal pieces.
Push each piece of dough into a rectangle and roll up the length so that you get 3 baguettes of approx. 30 cm long.
Place the loaves with the seam down and 10 cm apart on a baking tray covered with 2 sheets of baking paper.
Pull the baking paper between the loaves so that two waves are formed in the paper. This way the bread can not stick to each other.
Sprinkle the dough with little flour, cover with cling film and let rise for another hour until the dough has almost doubled.
In the meantime, preheat the oven to 230 ° C.
Use a sharp knife on each bread to make a number of slanted, shallow notches.
Place an oven dish with the boiling water at the bottom of the oven.
Bake the loaves in the middle of the oven in about 20 minutes until golden brown. Allow to cool on a grid.