Rustic baguette

Ingredients for 2 servings:

• 250 g rye flour
• 250 g wheat flour, dark
• 1 tsp salt
• 1 tsp honey
• 21 g yeast, fresh
• 320 g water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

Briefly mix all ingredients in a bowl. The dough should now rise for 2 hours. But in between, it needs a little attention, like this: Remove it from the bowl every 20 minutes, first knead a ball, then wait 20 minutes and fold it. Repeat until the 2 hours are up. Preheat oven to 250°C. Cut two roughly equal-sized pieces from the dough. Then roll and pinch them, just like you would shape a baguette, twisting the ends into points. Let rise for 30 minutes. Spray with water and sprinkle with flour, score, and bake for 10 minutes at 250°C, then reduce the temperature to 200°C and bake for another 20 minutes.