Flutes - Long-term

Ingredients for Flutes - Long-term

Instructions for Flutes - Long-term

To prepare the Flutes - Long-term recipe, please follow these instructions:

The basic dough:
Flour flour in water and yeast and mix with hand blends until it has a cool texture. I have tried and it is about 1 kg flour. The dough is placed in the refrigerator overnight. This is important as it is the long-standing process that causes the bread to be so good.

Formed to 3 - 4 elongated flutes. Bake in preheated alm. Oven at 250 to 300 degrees approx. 10-12 min.

Use if necessary. Different kinds of flour or kernels for variety - only imagination sets the limit

tips:
The flutes are suitable as accessories, but also for lunch, Easter, Pinse, Christmas, brunch etc.