Hearty baguette

Ingredients for 2 servings:

• 300 g wheat flour type 405
• 150 g water, cold
• 10 g fresh yeast
• 2 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 200 g cream cheese
• 125g mozzarella
• 2 tomatoes
• 20 g wild garlic
• 1 small onion(s)
• 1 small lettuce heart(s)
• 75g salami
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 27 minutes; Total time approx. 4 hours 57 minutes

Mix together the water, sugar, and yeast, add the flour, salt, and olive oil, and knead everything together for 4-5 minutes. Cover tightly and let rest for 2 hours. Shape the dough into a round, then lengthen it, and place it on a baking tray lined with baking paper. Cover and let rest for another 2 hours. Preheat the oven to 200°C (top/bottom heat). Brush the dough with water and bake in the middle of the oven for 17-18 minutes. Let cool for 15 minutes on a wire rack. Cut the wild garlic into thin strips, mix with the cream cheese, and season the cream cheese with salt and pepper. Thinly slice the mozzarella, along with the red onion and the 2 tomatoes. Halve the lettuce heart and cut into thin strips. Dice the salami. Halve the baguette horizontally lengthwise. Spread each half with the wild garlic cream cheese. Place the lettuce on top, followed by the salami, tomato slices, onion rings, and mozzarella. Return to the oven at 200°C (top/bottom heat) for another 10 minutes. Sprinkle with freshly ground pepper before serving.