Summary

Ingredients

For the dough: (pre-dough)

• 75 g wheat flour, type 550
• teaspoon ⅛ yeast, fresh
• 0.5 teaspoon ½ baking malt
• 60 g water

For the second dough: (main dough)

• 590 g wheat flour, type 550
• 20 g yeast, which 1/8 teaspoon used for the pre-douh
• 50 grams sugar
• 40 g butter
• 15 g skimmed milk powder
• 1 egg (s)
• 15 g salt
• 15 g bakin malt
• 360 g water

For decoration:

• oregano
• Parmesan

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Instructions

1. Prepare the pre-dough 6 hours to 3 days in advance: mix all the ingredients in a small bowl and stir with a wooden spoon for about 3 minutes until the dough is very soft and comes off the walls. The dough should still be a little sticky. Seal the bowl tightly with cling film or use a plastic bowl with a lid. The
2. Let the dough rise for about 6 hours until the volume has tripled. Stir the dough through and use it or put it in a cool place for up to 3 days and then bake it. Alternatively, leave the pre-dough overnight in a not too warm place and use it the next morning.
3. For the main dough, put all the ingredients in the mixing bowl, pour the pre-dough over it and knead for 3 minutes on a low level and a further 7 minutes on a medium level, until the dough is soft but not sticky. Place the dough on a silicone mat and use the mixing bowl
4. cover. Fold the dough three times 10 minutes apart to get some structure. Then let the dough rise until it has doubled its volume.
5. Divide the dough into 5 equal pieces, approx. 250 g each, and shape into balls. Let stand for 10 minutes.
6. Then shape 5 loaves of bread approx. 30 cm long and place them either on a baguette tray or on a baking sheet lined with baking paper. Sprinkle the bread with water and sprinkle with parmesan and oregano. When the volume has doubled, bake the loaves at 200 ° C for 20 minutes.