First put the flour 812 in a bowl and mix it together with the salt and the yeast dissolved in lukewarm water. The mass is vigorously beaten with a mixing spoon. After that, the bowl is well covered and should stand in a cool place for about 6 hours. But you can also leave them for longer - e.g., in the evening in the refrigerator and only process the next lunchtime. The mixture must have started to foam - that makes the baguettes nice and airy!
After the walking time, the flour 550 and the sugar are mixed in. The mass is kneaded into a smooth, soft dough and then, this time in a warm place, has to rise for another 2 hours.
Now the baguette dough is divided into 3 pieces that are shaped into balls. These come back into the bowl, are covered with a cloth and have to go for another 5 minutes. Now shape the dough balls into a long, thin roll on a lightly floured work surface and place them on a baking sheet that has been thinly sprinkled with flour. I shape it as follows: Roll out the dough pieces into an oval shape and then roll them up very loosely from the long side. Then stretch it a little longer and lay it on the baking sheet with the seam facing down. The bread must now rise again at room temperature for 1 hour until they are twice as thick.
The bread is then cut diagonally 3 times and placed in the preheated oven at 250 °. After about 10 minutes I turn the oven down to 225 ° C
The oven walls are vigorously sprayed with water, just like the baguettes during baking, at least three times.
The baguettes are ready after about 18 minutes. They have a wonderful, but not too firm crust and are wonderfully fluffy and airy!
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