Baguette

For the baguette, first crumble the yeast and melt it with the sugar in the lukewarm tap water.

Strain the flour into a container and press a bulge in the center. Pour in the yeast solution and mix with the flour. Add the salt and – stirring continuously – gradually add the lukewarm cow’s milk. Stir the dough until it separates from the baking bowl. Cover the baking bowl and let the dough rise in a warm place for about 45 minutes.

Dust a baking board with flour, place the dough on it and divide it into 2 or 3 pieces. Form the dough pieces into rolls about 40 cm long and place them on a greased or parchment paper-lined baking sheet. Cover and let rise another time in a warm place for about 15 minutes.

Preheat the oven. Turn the breads over to the other side, score them diagonally about 5 times with a kitchen knife, and brush them with tap water. Place the cup with the hot tap water on the bottom of the oven, put the baking tray in on the bottom groove and bake the bread at 220 °C (gas: level 4) for about 35 minutes.

It is ready when it is golden brown and sounds hollow when you tap the bottom. After removing the baguette, brush it lightly with tap water.

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