Baguettes

For the baguettes, dissolve yeast only in a little warm water, make a dough with the remaining ingredients, best with the machine, takes about 8-10 minutes, let rest for 20 minutes covered.

Put the dough on a floured cloth, divide into thirds, drag into balls, let rise again for 10 minutes. Then flatten each ball by hand, punching it down hard left and right to the center, then shape into oblong baguettes.

Place on a baking sheet lined with parchment paper, mix a tablespoon each of rye and cornstarch and sprinkle over the baguettes. Cover and let rise for another half hour, then cut with a sharp knife, do not press!!!

Sprinkle lightly with water and bake in a preheated oven at 210 °C for 20-25 minutes, placing a bowl of hot water in the oven to create steam.

After baking, let the baguettes cool on a rack.

Preparation Tip:

Smooth Rössel flour - wheat pearl was used here. With regard to other flours and their behavior on liquid and baking temperature, there are no empirical values.

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