First put approx. 150 ml of the buttermilk separately in a small bowl and let it warm to room temperature. Now stir in half a cube of yeast, salt and honey until everything has dissolved. Let stand for about 20 to 30 minutes, until the yeast starts to work and small bubbles have formed.
Put 1 kg of flour in a bowl and add the yeast mix completely, kneading the dough with the food processor or hand mixer. In addition, gradually add the rest of the buttermilk. Let the dough knead for about 10 minutes on a medium setting. We`ll need the last 100 g of flour later for the work surface or the dough itself.
The dough can be very sticky at times, but that`s fine. Shape the dough into a ball and place in a closed bowl in the refrigerator for at least 12-24 hours.
Dust the dough with a little flour and carefully place on the work surface, which is also dusted with flour. Cut four to six pieces of dough, shape into sausages, twist three to four times and place on a baking sheet lined with baking paper. Now let rise again in a warm place for half an hour to an hour.
Preheat the oven to 250 ° C (fan oven approx. 230 ° C) and bake the baguettes for 18-25 minutes until the desired browning is achieved.
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