Austrian baguette

Ingredients for 1 servings:

• 325 g flour (wheat flour type 550)
• 15 g yeast
• 200 ml buttermilk
• 50 ml carbonated mineral water
• 1 tbsp vinegar (apple cider vinegar)
• 1 ½ tsp honey
• 1 ½ tsp salt
• Fat and flour for the tray
• 1 egg(s)
• Salt – Water

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Gently warm the buttermilk on the stove (it should be lukewarm). Stir in the mineral water, vinegar, and yeast. The yeast should be well dissolved. Let the mixture rest for 10 minutes. Prepare a well of flour in a bowl. Pour the buttermilk mixture into the well. Lightly stir a little flour into the mixture and let it rise in a warm place for 15 minutes (bubbles will form). Add the salt to the dry edge (flour) and knead with the dough hook (mixer) for a good 10 minutes. Then turn the mixture out onto a floured work surface and knead by hand for at least 10 minutes. Place the dough in a plastic bowl, cover with plastic wrap, and let it rise in a warm water bath in the sink for 60 minutes. Divide into two pieces. Let each piece rise for 5 minutes. Punch the pieces out into a rectangle (the length of the rectangle is the same as the length of the baking sheet) and roll them up lengthwise (into a thin sausage). Cut this sausage diagonally several times with a sharp knife and place it on a greased and floured baking sheet. Let it rise in a warm place for 30 minutes. Brush with beaten egg, leaving the cut out for aesthetics, and place it on the top rack of a preheated oven (200°C, gas mark 5). After 15 minutes, brush with salted water. Total baking time: 30 minutes. Let it cool in the oven.