Lemon baguette

Ingredients for 1 servings:

• 385 g wheat flour type 550
• 2 organic lemons
• 15 g sour cream butter
• 8 g barley malt, ground
• 8 g salt
• 1 bag(s) of dry yeast
• 235 ml water, lukewarm
• e.g. rye flour for flouring

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 50 minutes

Grate the lemon zest and set the zest aside. Mix together the flour, barley malt, salt, and dried yeast, preferably in a food processor. Then add the butter and water. Knead at low speed for 3 minutes, then increase to medium speed and knead for another 5 minutes. Then add the lemon zest and knead for another 2 minutes. Let the dough rise in a warm place for 20 minutes. Then place the dough on a work surface dusted with rye flour and shape it into 2 round pieces. Cover the dough and let rise for another 15 minutes. Flatten the dough pieces and fold them in from the top to the middle, then from the bottom to the middle. Now roll them into oblong loaves and let rise, covered, for another 30 minutes with the seam facing up. Line a baking sheet with baking paper and place the loaves on it with the seam facing down. Spray with water and dust with a little rye flour. Make a few cuts in each loaf. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Bake the bread on the middle rack for 25 minutes. After two-thirds of the baking time, rotate the baking tray 180 degrees. Tip: Perfect with all fish dishes.