In a large bowl, dissolve the yeast in about 6 tablespoons of lukewarm water. Gradually add the flour, salt and the rest of the water and work the dough through thoroughly. Cover the dough bowl with a kitchen towel and place in a warm place. The dough should rise for 30 minutes.
Knead the dough quickly and let it rise again in the covered bowl for 30 minutes.
Shape the dough into two long flûtes on a floured work surface. If the dough does not hold its shape and contracts again a little, leave it for 5 minutes. As a result, it loses some of its elasticity and can be shaped to any length.
Line a baking sheet with parchment paper, place the flûtes on it and let rise for another 10 minutes. Preheat the oven to 250 °. Cut the flutes diagonally several times with a razor blade and bake in the preheated oven for 7-10 minutes.
Annotation:
It is worth making double the amount of dough and baking 4 flûtes to freeze 2. Bake flûtes that are to be frozen for 7 - 8 minutes, wrap in freezer foil while still lukewarm, allow to cool and freeze.
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