Italian baguette

Ingredients for 3 servings:

• 520 g wheat flour type 00 or type 550
• 330 g milk (3.5% fat)
• 20 g butter, soft
• 15 g fresh yeast
• 13 g salt
• 7 g sugar
• 1 egg(s)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes

Put the flour, fresh yeast, salt, sugar, and about 50% of the total milk into a bowl. Mix everything together and begin kneading. Once the flour has absorbed the liquid, add the remaining milk and butter. Knead the dough for about 15-20 minutes until it is nice and smooth. Then stretch and fold the dough, form it into a ball, and let it rest in a bowl covered with a damp kitchen towel for 60 minutes. Turn the dough out onto the counter and divide it into 300g pieces. Pull the dough from the outside in, turn it over, and form the dough pieces tightly. The balls now need to rest for another 15 minutes. Dust the counter and the dough piece with flour and roll it out with a rolling pin. Then roll it up, applying a little tension. Seal the end or seam with your fingertips and press it shut with the heel of your hand. Cover the baguettes with a damp kitchen towel and let them rest for another 60 minutes on a baking sheet. Then, score the baguettes with a sharp knife and brush them with beaten egg. If desired, you can sprinkle them with sesame seeds or a Parmesan and oregano mixture. Bake the baguettes for 17-20 minutes at 200°C (top/bottom heat) with plenty of steam. Immediately afterward, brush them with melted butter and let them cool, covered with a kitchen towel.