Finger Food with Caviar and Champagne

For the baguette, first put the wheat flour in a bowl. Then in another bowl, crumble the yeast in 300 ml of lukewarm water and stir until it has dissolved. Mix this with the salt into the wheat flour and mix well.

Cover and let the dough rise in a cold place for about 6 hours until foam forms. Now slowly mix in the 300 g flour until a smooth dough is formed.

Turn it out on a floured surface and knead vigorously for 10 minutes. Put the dough back in the bowl, sprinkle with a little flour and let rise for another 2 hours in a warm place, until the amount has doubled.

Now divide the dough into two equal pieces and shape into balls. Cover it with a cloth and let it rest for 5 minutes.

First press a ball apart with your hands to form a rectangle, fold the ends inwards and press flat. Roll up the plate, press down on the pastry and roll the roll back and forth with your palms. Work from the center outwards until it is only 3-4 cm thick. Do the same with the rest of the batter.

Then sprinkle a baking sheet thinly with flour, place the baguettes on top, cover with a slightly damp cloth and let rise for another 1-2 hours until they are twice as thick.

Now preheat the oven to 250 ° C. Mix the sugar with 75 ml of water. Cut the baguettes deeply at an angle 3 times and slide them onto the middle rail in the oven and bake for about 40 minutes - sprinkling with water every now and then.

After about 10 minutes, brush the bread with the sugar water (omit the slots). Finally, when the baguettes come out of the oven, cover with a dry cloth for 10 minutes.

Arrange the caviar and crème fraîche decoratively and serve with the fresh baguette. This goes well with champagne.