SchmackoFatz herb baguette

Ingredients for 1 servings:

• 500 g flour, 405
• 10 g salt
• 350 ml water
• ½ tsp sugar
• ½ cube of yeast, 21 g
• ½ bunch chives
• ½ bunch parsley
• 2 cloves garlic
• 1 tbsp pesto (wild garlic)

Instructions

Working time approx. 15 minutes; Rest time approx. 21 hours; Cooking/baking time approx. 30 minutes; Total time approx. 21 hours 45 minutes

saves time through long cold dough preparation

Finely chop the herbs, press or finely chop the garlic. Mix the flour with the salt, add the herbs and garlic, and mix well. Dissolve the yeast and sugar in the water, add to the flour, and knead first with a fork, then form a dough by hand. Let it rise for 1 hour, then cover the bowl with plastic wrap and place it in the refrigerator. The dough will only rise slightly here. I have already kept the dough in the refrigerator for 21 hours. Before baking, place the dough on a lightly floured surface using a scraper and divide it into 2 logs. Do not knead again. Twist each log twice and let it rise for another half hour. Bake at 240 degrees Celsius for 15 minutes, then reduce the oven to 200 degrees Celsius and bake for another 15 minutes. After placing the dough pieces in the oven, immediately steam with half a coffee cup of water. The herb baguettes are a great side dish for barbecues, for example, and can be prepared up to a day in advance thanks to the long dough fermentation time.