Baguette

Baguette
Quantity Ingredient
400 g Wheat Flour Type 550
0,5 tbsp Salt
1 packet Dry yeast
0,24 l Water

Baguette can be used in many ways. Put flour in a bowl and mix well with salt and dry yeast. Gradually add approx. 240 ml of lukewarm water and knead the dough until it separates well from the rim of the bowl. Place on a baking tray lined with baking paper and form a long, narrow baguette. Cover loosely with a clean kitchen towel and leave to rise in a warm place for about 1 hour. Slightly scratch the surface of the baguette lengthwise with a knife. Brush the baguette with water and put it on the middle rail in the cold oven. Fill half of a large bowl with boiling water and put it in the bottom of the oven. Set the oven to 200° (fan oven 180°) and bake the baguette for 40 minutes until it is lightly golden brown. When you tap the bottom of the baguette with your knuckle and it sounds hollow, it is cooked through. Let it cool down on a grill

Servings: 15, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
94 kcal
19 g
3 g
0 g

(C)opyright by Marions Kochbuch