Baguette À La Koelkast
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g flour (405 or 1050)
- 1 teaspoon sugar
- 42 g yeast, fresh
- 1 ½ teaspoon salt
- 500 ml water, barely
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well in the middle, crumble in the yeast and sprinkle with the sugar. Pour in some of the warm water and mix lightly with a little flour. Let this pre-dough rise first.
- After about 15 minutes, bubbles should have formed. Now sprinkle the salt on the outside of the dry flour, pour in the rest of the water little by little, holding back a rest of 100 ml for now, which you can always add later if necessary - it always depends on the flour used. Knead and then let rise, either in a tupper bowl in a warm water bath (sink) or preheated to approx. 50 ° and then covered with a cloth in the oven.
- Knead well after it has risen, the dough sticks, add a little more flour. If it has the right consistency, the dough is cut into thirds and each third is rolled out into a flat sheet of approx. 20 x 40 cm that is not too thin. Roll them up loosely from the long side and place them on a baking sheet lined with baking paper or greased and sprinkled with flour. Cut each roll diagonally 4 - 5 times, cover and let rise again for approx. 20-30 minutes.
- Brush with salt water and place in the oven preheated to 220 °. Bake for 25 minutes and brush again with salted water after 15 minutes. For the sake of appearance, leave out the incisions.
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