Wholemeal baguette Maginique

Ingredients for 1 servings:

• 750 g wheat flour or spelt flour, wholemeal
• 21 g yeast, fresh
• 16 g salt
• 630 g water
• n. B. Flour , for dusting
• e.g. oil, for the form

Instructions

Working time approx. 20 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 50 minutes

for the baguette pan 38.5 x 28 cm

If you want to let the dough rise overnight, use room temperature water and knead the ingredients into a soft, fairly sticky dough. Cover and let it rise overnight. If you want the baguettes to rise more quickly, use lukewarm water, knead the ingredients into a soft dough, and let it rise for at least 2 hours, well covered, ideally in an oven preheated to 35°C. The dough should have increased in size considerably after proving, about twice or three times its size. After the proving time, place a bowl of water in the oven to steam and preheat the oven to 240°C. Place the baguette pan on baking foil or parchment paper. Then brush the pan well with oil. It is important that the dough is not shaped, kneaded, or worked any further, otherwise it will not work. Carefully divide the dough into 3 parts. The best way to pour it into the pan is to allow each of the 3 parts of the dough to flow evenly into the pan. Now, dust the dough in the pan with flour and cut diagonally with a sharp knife or razor blade, as is typical for baguettes. By now, the oven should have reached the desired temperature, and the baguettes can be placed in the oven. Baking time is approximately 30 minutes. Tip: If you don’t have a baguette pan, you can also make one yourself using aluminum foil and parchment paper.