Knead the flour and water with the dough hook for 3-5 minutes at level 1 until a homogeneous mass is formed. Let rest covered for 15 minutes.
Crumble 30 g of fresh yeast and knead into the dough on level 2 for 3-5 minutes, then knead in 15-18 g of salt
Knead the dough under tension, let the dough ball rest with the smooth side up for 15 minutes without a cover.
Now take the dough out, smooth side down
Pull apart at 3:00 and 9:00 a.m. and flip over each other, repeat at 6:00 a.m. and 12:00 p.m.
Fold the ends downwards and shape them into a ball, with the smooth side upwards with a floured cloth let rest for 1 ½ - 2 hours.
Tilt the dough with the smooth side down on a lightly floured board, knock flat with your hand, shape 3 pieces into balls, knead until tension. Let rest for a few minutes.
Tilt each ball of dough with the smooth side down again, knock it flat, make a hollow in the middle with the heel of your hand. Fold the upper side to the lower edge, press firmly together again, repeat 3 times.
Place with the hem side up in a lightly floured cloth (couch). Let rest for about 1 hour. Tilt upside down on the baking sheet, cut diagonally.
Preheat the oven with a baking tray to 220 °, steam, insert the baguette and bake for 20-30 minutes.
Now comes my variant of baking:
I bake with convection at 220 ° on 2 levels, but I`ve also baked with top and bottom heat at 220 ° with just one baking sheet in the middle.
Since I don`t like to pour water into the oven, I put a small tray on the floor and poured about 125 ml of water into it.
Now I just spray the bread and the side walls of the oven and don`t notice any difference.
I worked according to Danielle Forestier`s video, modified it to my needs and kneaded everything in the Kitchen-Aid. I save myself kneading the dough 850 times on the table with the Kitchen-Aid on level 2 for 5 minutes.
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