Baguette Parisienne

Summary

Ingredients

• 400 g flour, type 405
• 1 ½ teaspoon salt
• 0.25 teaspoon ¼ dry yeast
• 320 ml water

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Instructions

1. Mix the flour, salt and yeast in a bowl. Add water and mix in just enough (not with the machine!) That there are no more dry nests.
2. Cover the bowl with foil and refrigerate for 12-16 hours. After this time, a bubbly dough has formed.
3. Dust a work surface well with flour and use a spatula to slide the dough onto the floured work surface. Do not knead the dough, just divide it into three roughly equal parts. Shape three baguettes and place in a baguette baking pan. These baking molds are approx. 37 cm long and suitable for 3 baguettes.
4. Let rise in the baguette pan until the batter fills the mold well.
5. Bake in the preheated oven at 250 ° C top / bottom heat on the middle rail.
6. After 10-15 minutes of baking time, you get golden brown and wonderfully fragrant baguettes.
7. Tip:
8. Use a flower sprayer to spray water on the bottom of the oven after the baguettes are placed in the oven. This creates a particularly nice bread crust.