Summary

Ingredients

• 350 g wheat flour, type 405
• 150 g wheat flour, type 550
• 10 g cornstarch
• 12 g yeast, fresh
• 10 g suar, or honey
• 9 g salt
• 30 g butter, room temperature
• 150 ml water
• 150 ml milk
• 50 g bakin soda
• 1 liter water

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Instructions

1. Bring the water with baking soda to the boil and allow to cool.
2. Make a yeast dough from the remaining ingredients and knead in the food processor for a good 10 minutes. Let rest for 20 minutes, knead again briefly and shape into baguettes. Cover and let rise for about 1 hour.
3. Pour the lye into a shallow baking dish and dip the baguettes. Place on baking paper and cut deeply with a sharp knife. Place in the oven preheated to 250 degrees and steam vigorously. After 5 minutes steam again and set the oven to 210 degrees top and bottom heat.
4. Bake for 25 - 30 minutes, do a knock test.