Sourdough baguettes with corn semolina

Ingredients for 1 servings:

• 150 g wheat sourdough
• 700 g wheat flour type 550
• 12 g salt
• 30 g corn semolina
• 5 g yeast
• 420 g water, lukewarm
• Flour for the work surface

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

enough for 3 baguettes

Place the sourdough starter, flour, salt, and cornmeal in a bowl. Dissolve the yeast in the water and mix with the other ingredients. Turn the dough out onto a lightly floured surface and knead vigorously. Cover the dough (I use a tea towel for this) and let it rise in a warm place for 10 minutes (my oven has a proving function, so it works great). After 10 minutes, knead the dough vigorously again, then cover and let it rise in a warm place for 30 minutes. After the dough has rested, divide the dough into three equal portions, shape them into baguettes, and place them on a baking sheet. Cover the dough and let it rise for another 30 minutes. In the meantime, preheat the oven to 250°C (top/bottom heat). Score the baguettes, place them in the oven, and immediately pour a glass of water onto the bottom of the oven. Reduce the temperature to 180°C (350°F) and bake the baguettes for about 30-35 minutes. Note: The kcal information per serving refers to one of three baguettes.