SchmackoFatz Herb Baguette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 21 hrs 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 grams flour, 405
- 10 g salt
- 350 ml water
- 0.5 teaspoon ½ sugar
- 0.5 ½ cube yeast, 21 g
- 0.5 ½ bunch chives
- 0.5 ½ bunch parsley
- 2 cloves garlic
- 1 tablespoon pesto (wild garlic)
Print Recipe
Pin Recipe Instructions
- Chop the herbs, press or chop the garlic. Mix flour with salt, add herbs and garlic and stir together. Dissolve the yeast and sugar in the water, add to the flour and first knead with a fork, then make a dough by hand. Let rise for 1 hour, then cover the bowl with cling film and place in the refrigerator. Here the dough only goes a little further. I have stored the dough in a cool place for 21 hours.
- Before baking, place the dough on a lightly floured surface using a scraper and divide it into 2 rolls, do not knead any more. Twist each roll twice and let rise again for half an hour.
- Bake at 240 degrees for 15 minutes, then turn the oven down to 200 degrees and finish baking for another 15 minutes. After putting the dough pieces in the oven, immediately steam with half a coffee cup of water.
- The herb baguettes are a good accompaniment to grilling, for example, and can be prepared up to a day earlier thanks to the long dough.
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