Ruth`s Baguette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g wheat flour
- 150 g quark
- 150 ml water
- 1 pack dry yeast
- 1 teaspoon, heaped salt
- 2 pinches cumin
Print Recipe
Pin Recipe Instructions
- Mix 500 g flour, yeast and spices. Add the quark and knead everything. Add water as required, 100 ml is almost always needed. The amount depends on the flour and curd. In the food processor I need 10 minutes on the lowest level and 5 minutes on the high level. Then let the dough rise for 60 minutes in a warm room or in the oven preheated to 50 ° C and then switched off.
- Then put the dough on the worktop and knead. The dough is very sticky, so gradually add the remaining flour. But the dough has to stay very soft. It should be malleable, but not divergent. Then shape a baguette and place on a baking sheet lined with baking paper. Let rise again for 30 minutes.
- Preheat the oven to 220 ° C. Then slide in the tray, place a cup of water on the bottom of the oven and bake for about 35 minutes at a temperature that has dropped to 160 ° C (switch the oven down).
- The bread is ready when it has a golden yellow crust and sounds hollow when you tap the bread base.
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