Herb Baguette Parisienne

Ingredients for 1 servings:

• 500 g wheat flour type 550 or spelt flour
• 1 cube of yeast
• 1 tbsp, levelled sugar
• 1 tbsp salt
• 1 tbsp olive oil
• ½ pack of mixed frozen herbs (8 herbs) or fresh herbs of your choice
• 330 ml water, cold

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 35 minutes

crispy and tasty, easy and quick to prepare

Place the flour in a sufficiently large mixing bowl. Make a well in the center and crumble the yeast into it. Add the sugar to the well. Add all the other ingredients to the floured edges and then add the water. Knead the dough thoroughly using a stand mixer on speed 2 for about 5 minutes, preferably 10 minutes. Cover the bowl with the dough with a towel and refrigerate overnight. To bake, preheat the oven to 220-230 degrees Celsius (428-456 degrees Fahrenheit). Place the dough on a floured surface, divide it into two pieces, and shape each into two baguettes (I personally twist the baguette into a Parisienne because I find it a little fluffier that way). Moisten the baguettes thoroughly with water and immediately place them in the hot oven. After about 20 minutes, you’ll have a wonderfully crispy, wonderfully fragrant loaf (please note the specifics of your oven; this can make a difference of +/- 5 minutes). Tip: The baguette tastes best simply with butter or as a side dish to chili con carne.