Crispy baguette with cold fermentation

Ingredients for 3 servings:

• 600 g wheat flour type 550
• 200 g wheat flour type 1050
• 500 g water, lukewarm
• 5 g fresh yeast
• 20 g salt
• 15 g baking malt or liquid malt, optional
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 days 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 days 3 hours 55 minutes

Mix all ingredients. Let the dough rise for 60 minutes at room temperature, stretching and tightening it every 20 minutes with a wet hand in the bowl. Then cover the dough and let it rise in the refrigerator for 48-72 hours. Carefully slide the dough onto a floured work surface and divide it into three pieces. Carefully and without pressure roll out the dough pieces (DO NOT knead). Let the dough rise for another 60 minutes on a well-floured board, covered with a linen/tea towel. Shape the dough pieces into baguettes with the swirl facing up by gently pulling and folding several times from the edge to the middle. Be careful to squeeze out as little air as possible. Let the dough pieces rise again, covered, for 30-45 minutes. Place the baguettes with the swirl facing down on baking paper, spray with water and cut lengthwise with a razor blade. Optionally, sprinkle with flour for a better appearance. Bake the baguettes at 250 °C top/bottom heat in a preheated oven with as much steam as possible for approx. 20 – 25 minutes (tap test).