Rolled Baguette À La Karin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g flour (spelled flour type 630)
- 300 ml water, ice cold
- 0.25 ¼ cube yeast
- 1 ½ teaspoon salt
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients. The process should take about 5 minutes. Put the dough in a sufficiently large and floured round container with a lid, put the lid on it and put it in the refrigerator for about 10 - 12 hours.
- Then preheat the oven to 240 ° C top / bottom heat. Only then should you take the dough out of the refrigerator. It should have risen well (at least twice as high), fall onto a floured board, do not knead any more! Divide into 3 equal parts with a spatula or knife and turn each strand of dough about 2 times. Do not let the bread rise anymore and place on a baking sheet lined with baking paper. Immediately place in the preheated oven. 2nd stage from the bottom.
- Bake for about 15 minutes at 240 ° C, then switch the temperature down to 220 ° C and bake for about another 15 minutes (depending on the desired browning).
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