Whole Grain Baguette Magique

Summary

Ingredients

• 750 g wheat flour, or spelled flour, whole rain
• 21 g yeast, fresh
• 16 g salt
• 630 g water
• flour, for dusting
• Oil, for the mold

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Instructions

1. If you want to let the dough rise overnight, use room warm water and knead the ingredients into a soft dough that is quite sticky and let it rise overnight, well covered. If you want to let the baguettes rise faster, it is best to use lukewarm water, knead the ingredients into a soft dough and let it rise well covered for at least 2 hours, preferably in an oven preheated to 35 ° C.
2. The dough should have enlarged significantly after rising, about twice to three times as large. After walking, you put a bowl of water in the oven to steam and preheat it to 240 ° C. The baguette pan is placed on baking foil or parchment paper. Then brush the shape well with oil.
3. It is now important that the dough is no longer shaped, kneaded or molded, otherwise it will not work. Carefully divide the dough into 3 parts. Pouring into the mold works best by letting each of the 3 pieces of dough flow evenly into the mold. Now the dough is still floured in the form and cut diagonally with a sharp knife or razor blade, as is usual for baguettes.
4. In the meantime, the oven should have reached the desired temperature and you can put the baguettes in the oven. The baking time is approx. 30 minutes.
5. Tip: If you don`t have a baguette shape, you can also make a device with aluminum foil and baking paper.