Baguette
Whole wheat flour gives the bread a hearty flavor and provides vitamin B1 and magnesium to combat stress.
Ingredients
- 250 g wheat flour type 550
- 225 g whole wheat flour
- 15 g fresh yeast
- 12 g salt (2 tsp)
- 1 tbsp Rapeseed Oil
Instructions
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1.
In the evening, combine 125 g wheat flour and 75 g whole wheat flour in a bowl. Break in 10 g of yeast and pour in 250 ml lukewarm water.
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2.
Knead with the dough hook attachment of a hand mixer for 1 minute. Cover tightly with cling film and let rise at room temperature for at least 12 hours.
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3.
The next day, put the remaining flour and whole wheat flour together with salt into a bowl and press a well in the center. Break in the remaining yeast. Pour in 125 ml lukewarm water and let rest for 10 minutes.
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4.
Add the pre‑proof to the other ingredients in the bowl and knead with the dough hook attachment of the hand mixer for 4 minutes.
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5.
Transfer the dough onto a floured work surface and knead by hand for another 10 minutes, adding a little flour if necessary until it no longer sticks to your hands.
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6.
Place oil in a bowl and turn the dough ball in it to coat the surface. Cover with cling film and let rise at room temperature for 1½ hours until doubled in volume.
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7.
Gently tap the dough and shape it into an elongated loaf. Let it rise for another 60 minutes.
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8.
Divide the dough onto a floured work surface. Shape each piece into baguette sticks (about 25 cm long) by lightly pressing and rolling them into the desired form. Place the baguette pieces on a baking sheet lined with parchment paper and cover with a floured kitchen towel. Let rise for 40 minutes. Score the baguettes diagonally several times with a very sharp knife. Bake in a preheated oven at 220 °C (200 °C fan, gas: level 3–4) on the second rack from below for 30–35 minutes. Let the baguettes cool on the oven rack before serving.
