Rustic baguette sticks with poppy seeds and paprika

Ingredients for 2 servings:

• ½ cube of yeast, alternatively 1 packet of dry yeast
• 300 ml water, lukewarm
• 500 g wheat flour type 405
• 1 tsp, heaped salt (slightly heaped)
• some water for brushing
• 3 tsp poppy seeds, whole or ground
• 1 tsp paprika powder

Instructions

Working time approx. 10 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Crumble the yeast into a large mixing bowl and mix with the lukewarm water until smooth, add the flour and salt and knead everything into a dough for about 5 minutes. Cover the dough with plastic wrap and let it rise in a warm place for 45 minutes. Then knead it thoroughly again on the work surface and divide it into two equal pieces. Shape each piece into a log about 35 cm long and roll thinly in flour. Twist each log into a spiral. To garnish, brush each baguette with water at intervals and sprinkle with poppy seeds and paprika. Place the baguettes in the baguette pans (size 40 x 20 cm) and let it rise for 10 minutes. Preheat the oven to 240 °C (fan oven 220 °C). Place a cup of hot water on the floor of the oven to create steam. Bake the baguettes on the middle rack for 10 minutes, then reduce the temperature by 20°C and bake for another 10 minutes. Immediately after removing them from the oven, cover with a damp tea towel for 1 minute.