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. Place the flour in a bowl and mix well with the salt and dry yeast. Gradually add approx. 240 ml lukewarm water and knead the dough until it is smooth and detaches well from the edge 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 for approx. 1 hour in a warm place. Score the surface of the baguette slightly lengthwise with a knife. Brush the baguette with water and put it on the middle rail in the cold oven. Half fill a large bowl with boiling water and place in the oven at the bottom. Set the oven to 200° (fan oven 180°) and bake the baguette for 40 minutes until it turns slightly golden brown. If you knock on the bottom of the baguette with your knuckle and it sounds hollow, it is baked through. Allow to cool on a grid.

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

All data per serving:
94 kcal
19 g
3 g
0 g

(C)opyright by Marions Kochbuch