Rolled Baguette

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 30 mins
Total Time 2 hrs 15 mins
Course Baking
Cuisine European
Servings (Default: 3)

Ingredients

  • 150 g rye flour type 1
  • 350 g wheat flour type 550
  • 2 teaspoons salt
  • 1 pack dry yeast
  • 2 teaspoons honey, more liquid
  • 2 tablespoon fruit vinegar
  • 300 ml water, lukewarm
  • some flour for the work surface and for dusting
Rolled Baguette
Rolled Baguette

Instructions

  1. For the dough, mix the rye flour, wheat flour, salt and dry yeast carefully in a mixing bowl. Add fruit vinegar, honey and water. Work the ingredients into a smooth dough for about 5 minutes using a dough hook. Dust the dough with flour and let it rise in a warm place. About 40 minutes.
  2. Then dust the dough with flour, take it out of the bowl, knead it briefly on the floured work surface and shape it into a roll. Divide the rolling pin into 3 equal portions. Shape each dough roll into a stick (about 28 cm long) and turn it two or three times to create an irregular stick. Place the dough sticks on a perforated baking sheet, dust them vigorously with flour and let rise in a warm place until it has visibly enlarged. About 20 minutes.
  3. Put the baking sheet into the oven at preheated 180 ° C top / bottom heat and bake for about 25 - 30 minutes.

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