Cold-fried French flutes

Ingredients for Cold-fried French flutes

Instructions for Cold-fried French flutes

To prepare the Cold-fried French flutes recipe, please follow these instructions:

Pour most of the flour into a bowl. Pour the absolutely ice-cold water over and knead it 8-10 minutes. Use a stirrer or hand mixer, but stop the mixer a couple of times, it is best to work for a few minutes at a time. It is important that the dough is kneaded well through it, it must be elastic and with almost chic appearance. Get more flour in a little while.

The yeast is crumbled, poured in and kneaded until it can not be seen. Stir the salt and knead for another 2 minutes. Cover the dish with plastic film and put it in the refrigerator for 5-6 hours.

Gently put the dough on the flour board. It should not be kneaded with loosening from the bowl edge with a dough pot. Slide the dough into a rectangular piece. Divide it with a spatula in 3 lengths, carefully so that the air is not squeezed out.

Put the loaves on a plate of baking paper, twist them once, then they will not flow to the plate. Spread flour over and allow them to raise grout to double size, approx. 30 minutes. Cover the plate with an inverted pan.

Cut 3 slices in each with a sharp knife or a razor blade. Put on the second slice in preheated oven at 274 degrees C. alm. Oven for 8 minutes. Then the heat is damped to 200 degrees C. Alm. Oven and baking continue for approx. 20 minutes.

Cool on the grid.