Summary

Ingredients

• 500 g wheat flour type 550 or 1050 alternatively whole wheat flour or fine rist
• 5 g suar
• 5 g mararine
• 10 g salt
• 10 g yeast
• 300 ml water, or 310 for whole wheat flour
• 1 teaspoon lecithin (pure lecithin)

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Instructions

1. Mix all ingredients dry, except for the yeast. Dissolve the yeast in water and then add. Knead the dough for two to three minutes, then leave it covered. The first dough resting time is 60 minutes.
2. Then the dough is divided into three parts, which are gently rolled into a round shape. Cover the parts with a plastic bag and let rest for 10 minutes. Then the dough has risen a little and is easier to shape. Now press the dough balls flat and roll them up.
3. The worktop should not be floured, the dough should remain slightly sticky so that the seam on the baguette closes better. Then you can shape the piece of dough into a roll of any length so that it just fits on the baking sheet. Make a cut with a sharp knife to create a beautiful outline.
4. Now cover the baguette on the baking sheet (do not let them dry out) and let rise for another 60 minutes. With wholemeal flour only 45 minutes. If the baguette rests longer, it will rise less in the oven, so it will be flatter.
5. Bake in the oven at 240 ° C for 30 minutes.
6. Important: Pour boiling water into the drip pan and slide the tray in immediately. The moisture in the oven is important for a crispy crust to form.