Baguettes – Filled with Ham and Cheese

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 17 hrs 25 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

For the dough: (pre-dough)

  • 140 g wheat flour
  • 250 ml water, (cold)
  • 5 g yeast, (fresh)

For the dough: (main dough)

  • 530 g wheat flour
  • 10 g yeast, (fresh)
  • 1 ½ teaspoon salt
  • 250 ml water, (lukewarm)

Moreover:

  • 6 slices ham, cooked
  • 6 slices cheese, e.g. Emmentaler
Baguettes – Filled with Ham and Cheese
Baguettes – Filled with Ham and Cheese

Instructions

  1. For the pre-dough, put the flour in a larger bowl and make a hollow in the middle. Mix the yeast with some of the water and pour it into the well. Stir something into the flour with your finger. Then add the rest of the water and stir everything together. Cover with cling film and let stand at room temperature for at least 14 hours. Preferably overnight, that`s how I always do it.
  2. After this time start with the main dough. To do this, put the flour in a bowl and make a well in the middle again. Mix the yeast in a bowl with some of the lukewarm water. Pour into the well and stir a little into the flour. Add the salt, the pre-dough and start kneading the dough with 250 ml of water. It may be that you still need about 50 ml of water. It should be a dough that doesn`t stick and comes off nicely from the edge of the bowl. Then place it on a lightly floured work surface and knead for about 5 minutes until you have a smooth, elastic dough. This is returned to the lightly floured bowl and left in a warm place for about 1 hour. It should have increased in volume significantly.
  3. Now detach it from the edge and turn it over once so that it collapses again. Then you let it rise again for an hour until it has increased its volume significantly.
  4. In the meantime, line a baking sheet with parchment paper. The dough is then placed on a lightly floured work surface and kneaded briefly. Then you divide it into six equal parts, shape them oblong and fluff them out a little. On top of each one put two slices of thinly sliced ham and two slices of cheese. I like to have an Ementaler here, but you can use any cheese you like. Then you roll up the baguettes from the long side. Press the edge with the dough together a little and place it with the edge down on the prepared baking sheet. Cover them with a damp cloth and let them rise for about 25-30 minutes.
  5. In the meantime, preheat the oven to 220 degrees. When the baguettes are ready, cut each one diagonally three times with a sharp knife. Put them in the preheated oven and bake them for about 25 minutes. They should be golden brown in color. Take out and let cool on a wire rack.
  6. They taste lukewarm as well as chilled.
  7. You can also use the dough to make normal, unfilled baguettes. You do everything exactly as stated above, only you divide the dough into three parts after it has risen. Form them into baguettes and let them rise for 25-30 minutes as well. The oven is preheated to 240 ° degrees and the baguette is cut six times at an angle. Bake them in the oven for about 25 minutes, they should also be golden brown in color. Then let them cool completely on a wire rack.

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