John Myers
Ingredients for 1 servings:
- 300 g wheat flour type 550
- 50 g wheat flour type 1050
- 50 g rye flour type 1150
- 8 g salt
- ½ tsp dry yeast
- 40 g fried onions
- 2 tsp cane sugar
- 1 tsp balsamic vinegar, lighter
- 320 g water
- Flour for the work surface
Instructions
Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 50 minutes
Mix all ingredients well with a wooden spoon in a slightly larger bowl, cover, and place in the oven. Turn on the oven light and let stand for about 6 hours, until the dough has doubled in size. Transfer to a floured work surface, ideally using a dough scraper. Now fold the bread like an envelope, ideally using two dough scrapers. Divide in half and place on a baguette tray lined with baking paper. Spray with water. Bake in an oven preheated to 250°C (top/bottom heat) with steam for about 15 minutes. Reduce the temperature to 210°C (425°F) and bake for about 20 minutes, depending on the desired browning.
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