in Germany

Baguette Steinche style

updated

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Ingredients for 3 servings:

  • 400 g flour (Tritordeum or Khorasan flour)
  • 8 g salt
  • 15 g yeast
  • 320 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 30 minutes

Dissolve the yeast in lukewarm water. Mix the salt with the flour. Add the flour to the water and stir until a thick dough forms. Dust the dough with flour and cover the bowl with a cloth or cling film. Refrigerate for at least 12 hours. Line a baking sheet with baking paper and dust with flour. Dust the work surface. Transfer the dough to the work surface using a spatula. Do not knead the dough. Divide the dough into 3 equal parts, shape into baguettes, and place on a baking sheet. Bake in a preheated oven at 250°C on the middle rack for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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