Durum-flutes 02

Ingredients for Durum-flutes 02

Instructions for Durum-flutes 02

To prepare the Durum-flutes 02 recipe, please follow these instructions:

Stir the yeast into the water in a large bowl. Add the two types of flour. Pipe the dough thoroughly and style the bowl with the dough in the refrigerator 10-12 hours.

Take the dough out of the fridge and add salt and durummelet a little at a time. Knead it well through, like on the machine. Take the dough up on the table and share it in three balls. The dough must finally not be too dry, try to avoid getting more flour than specified in the recipe. Put a dry Tea towel over the dough and let it rest for it has been about 25% larger.

Knead the dough and form it into baguettes. Put again the Tea towel over and let it raise approximately 25%. Turn the oven on the highest possible heat.

Brush the bread with beaten egg and cut together a crack along the length of the flutene. Style bread in the oven. Turn down at 210 degrees and behind flutene in about 20 minutes.