Cheese and oregano baguette

Ingredients for 1 servings:

• 730 g flour
• 1 cube of yeast
• 100 ml water, lukewarm
• 1 tbsp syrup
• 300 g buttermilk
• 1 m.-sized egg(s)
• 2 tsp salt
• 60 g butter
• 100 g butter, liquid
• 1 medium egg yolk
• 50 ml water
• 100 g Parmesan, grated
• 2 tbsp rosemary
• 3 tbsp oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Mix the yeast with the water and syrup, cover the mixture, and let this pre-dough stand for 15 minutes. Then knead the remaining ingredients with the pre-dough for about 10 minutes to create a smooth and elastic dough. Grease your work surface and shape the dough into a ball as best you can. Place it in a large greased bowl. Cover the bowl and let the dough rise for 60 minutes. Weigh out 200g of dough for large 30cm baguettes or 150g of baguette for medium 20cm baguettes. Grease the work surface and, with greased hands, press the dough into a flat oval and oblong flatbread, then roll it up into a baguette. Place the baguettes on a baking sheet lined with baking paper, cover, and let them rise for 30 minutes. Place the baguettes in a preheated oven at 200°C (top/bottom heat) for 15-20 minutes. Mix all the remaining ingredients together and spread them on the baguettes 10 minutes before the end of baking.