Baguette with sourdough

Ingredients for 1 servings:

• 950 g wheat flour, type 550
• 50 g rye flour, type 1150
• 700 ml water
• 20 g baking malt
• 23 g salt
• 8 g yeast
• 10 g dough (starter)

Instructions

Working time approx. 1 hour; Rest time approx. 17 hours; Total time approx. 18 hours

makes 8 – 9 loaves

For the sourdough, mix 100g wheat flour with 120ml water, 3g salt, and 10g starter. Let it mature for 16 hours at 25-30°C. For the main dough, mix 850g wheat flour with the rye flour, the prepared sourdough, 8g yeast, 20g salt, the baking malt, and 580ml water. Knead vigorously for 20 minutes using a dough hook, until the dough pulls away from the sides of the bowl. Let the dough rest for 30 minutes, then fold it several times and let it rest for another 30 minutes. Divide the dough into 180-200g pieces (8-9 pieces), flatten each piece to approximately 15 x 10cm, and roll it up. Seal the ends and shape the pieces into long pieces, 30-40cm, depending on the size of the oven. Place the dough pieces in a floured kitchen towel, pulling up the kitchen towel between the dough pieces. Let rise for at least 45 minutes, until fully risen. Score diagonally with a razor blade before baking. Bake at 230 degrees Celsius for 10 minutes, then finish baking at 200 degrees Celsius for another 10 minutes. Don’t forget to spray!