Baguette

Ingredients for 1 servings:

• 150 g wheat flour (type 550)
• 1 ½ g yeast (approx. 1 pinch)
• 150 ml water, lukewarm
• 5 g yeast (approx. 1/8 cube)
• 150 ml water, lukewarm
• 350 g wheat flour (type 550)
• 15 g salt
• Flour for working

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 50 minutes

Makes 2 baguettes, each about 35 cm long

The day before, thoroughly mix the flour and yeast for the starter dough with the lukewarm water. Let rise in a covered bowl in the refrigerator for at least 10 hours (or overnight). On the day of baking, remove from the refrigerator 1 hour before baking and let it come to room temperature. For the bread dough, dissolve the yeast in the lukewarm water. Then add the flour and salt. Mix everything in and knead in the food processor on a low speed for 4 minutes. Only now add the starter dough and knead the dough for another 4 minutes on a fast speed. Place the dough in a floured bowl and let it rise, covered, for about 1 hour. Shape it into rounds two or three times during the dough rise. Halve the risen dough and shape the pieces into breadsticks the length of a baking sheet. Place them slightly apart on thick, floured linen cloths and dust with flour. Push the cloths together so that they form wrinkles. This prevents the dough from spreading. Cover and let rest at room temperature for 2 hours. After 1 hour, carefully score the baguettes lengthwise with a sharp knife. Meanwhile, preheat the oven to 230°C (conventional heat, fan-assisted oven not recommended). Before placing the loaves in the oven, pour a cup of water onto the floor of the oven to create a humid atmosphere. Place the baguettes on a baking sheet lined with baking paper and place in the center of the preheated oven. Bake for 5 minutes. Then reduce the temperature to 210°C and bake the loaves for about 25 minutes.