Mix the flour with the dry ingredients, add lukewarm water and knead everything into a dough. The dough is very sticky, but it has to be.

Let the dough rise for 1 hour. Fold every 20 minutes.

The dough is then placed in the refrigerator for 21 hours. Preferably overnight.

The next day, carefully pull the dough into a square and divide into 3 strips. Fold each strip once, folding the outer third to the middle. Cover the 3 pieces of dough with foil and let rest for 1 hour.

Then shape the dough pieces into baguettes. To do this, carefully pull the dough back into a square and roll it up carefully without destroying the air bubbles. Place the baguette on a floured baking sheet, cover and let rise again for 1 hour.

Preheat the oven to 250 ° C O / U heat.

Cut into the baguette with a sharp knife and bake in the preheated oven for about 20-25 minutes until golden brown.