Baugette

Ingredients for Baugette

Instructions for Baugette

To prepare the Baugette recipe, please follow these instructions:

sourdough:
The yeast is crumbled and stirred with water that is laced to 35 degrees. The flour is added and the dough is whipped with a fork until it is smooth and tender. It only takes a few minutes. The sourdough is set at the usual cooking temperature, approx. 18 degrees, for a day after which the dough can be laid.

Dej: 1 dl. Water to 35 degrees and add the sourdough, together with salt and the rest of the flour. Keep some flour left until you see how much flour the dough can take. The dough is thoroughly kneaded until it is smooth and smooth and leaves tables and hands.

It is placed in a bowl and allowed to rise for 4 hours. The dough is thrown down and divided into 3 or more. 4 pieces rolled out to long baguettes in the length of the baking tray. The dough is very tough and hard to trick out because it constantly pulls together.

Put the shaped baguettes on a greased baking sheet and cover with a damp cloth, which is very important for a good crust. The bread raises for 45 minutes. They are scratched with a razor blade or a very sharp knife. Cut the slices along the bread so that the following slice runs one to two centimeters parallel to the previous one and half a centimeter distance.

The bread can be brushed with water or spicy egg, add 2-3 tbsp. cold water. Brush them with water, re-brush after 10-15 minutes of baking. The bread is put in a 260 degree hot oven for approx. 15-20 minutes. They should not be burned but removed before this happens.