Baguette variations

Ingredients for 2 servings:

• 400 g wheat flour, type 405
• 400 g wheat flour, type 550
• 15 g salt
• 2 packets of dry yeast
• 500 ml water
• possibly pepper and olives, cut into rings
• possibly feta cheese
• possibly tomato(s), dried and grated Parmesan
• possibly walnuts or other nuts

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

Knead all of the dough ingredients together for about 5 to 10 minutes using a hand mixer with a dough hook or in a dough mixer until the dough is nice and smooth. Let it stand at room temperature for about 1 hour. Then mix in the desired ingredients (do not knead too quickly, otherwise the olive rings etc. will crumble). Shape into baguettes and place them on a baking tray lined with baking paper. Make several diagonal cuts. Let them rise at room temperature for about 15-20 minutes. Preheat oven to 230°C (top/bottom heat) and place a small ovenproof dish filled with water inside. Bake the baguettes for about 20-25 minutes, halfway up the baking sheet, until the desired color is achieved. Then let the baguettes cool on a wire rack. This recipe makes enough for two baguettes that are the same length as the baking tray and about 10 cm thick. Like almost all bread or baked goods, it tastes best when eaten lukewarm. When shaping the baguettes, it is a good idea to lightly oil your hands with olive oil, as the dough will become sticky due to the slightly moist ingredients (olives, pepperoni, feta, etc.).