Knead a not too soft yeast dough from the ingredients, let rest for half an hour. Knead again and shape into three balls, let rest again for 10 minutes.
Shape the balls into baguettes, sprinkle generously with dusting flour, let rest for 30 minutes and cut diagonally with a sharp knife.
Bake in oven preheated to 210 °C for 30 minutes. Place an ovenproof dish with water on the bottom of the tube to create plenty of steam. After half the baking time, remove the dish with water from the tube.
Related Recipes:
Baguette and RollsThe day before for the Dampfl stir flour, wholemeal flour, yeast and lukewarm water. Cover and let rise. The...
The BaguetteStir yeast and warm water in a small baking bowl. Stand for 3 min. Place flour (or both types of flour) in the...
Walnut BaguetteFor the walnut baguette, mix the two types of flour and place in the bowl of a food processor. Add dry yeast...
Milk BreadFor the milk bread, first prepare the sourdough. For this, stir flour and starter with 35 ml of warm water to...
Grandma Mary’s Breakfast CakeA simple but delicious cake recipe: Preheat oven to 190 degrees. Melt the yeast in warm water. Heat the milk...
Swabian Baguettes From the OvenFor the Swabian baguettes, cut the baguettes in half horizontally. Spread the lower halves with the sambal...
Dumplings with Spicy Potato Filling – Aloo SamosaMix flour and salt in a large baking bowl. Rub in fat according to instructions above. Pour 6 tbsp. water over...
KornspitzFor the Kornspitz, mix all dry ingredients. Dissolve yeast in lukewarm water Mix all ingredients and knead for...
Buns for FreezingCrumble the yeast and dissolve in a little milk. Put all ingredients in a large bowl and knead until a...
CroissantsFor the croissants, sift the flour into a large enough bowl and make a well in the center. Melt the crumbled...