A crunchy Baguette that stays fresh several days – including a tip how to have fresh bread in the morning without getting up at 3 am
- 500g wheat flour (type 550)
- 10 g fresh yeast broken to pieces (or 3 g dry yeast)
- 100g sour dough driver (from stock or to be done 3 days in advance as per recipe underneath)
- 12g salt (ideally fleur de sel)
- 3.5 dl water (40 degrees Celsius - see remarks)
- Sourdough starter (only required once - 3 days in advance)
- 140g rye flour (type 1150)
- 10g clear honey
- Empty 1 Liter Glass with a screw cap
- salt should not come into direct contact with the yeast or the driver
- the sourdough bacteria are active at 30 degrees, while the yeast is most active at 22-24 degrees. The temperature of the dough is therefore of decisive importance for the taste. If the driver comes from the refrigerator, the water should therefore be 40 degrees Celsius. If the driver has room temperature, a water temperature of 20 degrees is ideal.
- The speed at which the dough rises depends on the temperature. For fresh bread in the morning prepare the dough on the evening of the previous day, i.e. until and including the first rising and folding of the dough. Then put the dough in the refrigerator. At temperatures around 5 degrees the second rising takes about 12 hours (instead of 2 hours in a warm place). Then continue to work normally according to the recipe.
- Put the flour and salt in a mixing bowl and mix. Then add the yeast.
- Add 350g water (approx. 40 degrees -> remarks above) and 100g starter from the fridge (see recipe for the starter below)
- Knead with the food processor 4 minutes at the lowest level and 6 minutes at the highest level. Refill the driver as per the recipe below.
- Cover with cling film and leave to rise for 2 hours in a warm place.
- Fold the dough carefully from all sides on a floured work surface, form a ball, put it back into the mixing bowl and cover with cling film and leave it for another 2 hours in a warm place (see remarks above for overnight rising).
- Place a baking tray on the lowest rail of the oven and preheat to 230 degrees circulating air.
- Several times pull the dough to approx double its size and fold it on a floured work surface. Form a ball and divide it into two pieces. Shape each into a baguette and twist three or four times. Place them on a baking tray lined with baking paper. Dust with a little flour.
- Pour 3 dl of cold water on the preheated baking tray. Close the oven quicly to keep the vapor.
- Immediately afterwards place the baking tray with the bread on the second lowest rail and bake for 40 minutes and leave to cool on a grid.
Sour dough starter (Needs only to be done once which takes 3 days.)
- Mix 20g rye flour, 20g water (20-25 degrees Celsius) and 5g clear honey in a small bowl. Cover with cling film and leave to ferment for 24 hours at a warm place.
- Mix 40g rye flour, 40g water (20-25 degrees) and 5g clear honey, add the mixture from the previous day and mix. Cover with cling film and leave to ferment for 24 hours at a warm place.
- Mix 80g rye flour, 80g water (20-25 degrees), add the mixture from the previous day and mix. Cover with cling film and allow to ferment for 24 hours at a warm place.
- Use this either as starter for baking or put it in the refrigerator in a screwed glass airtight for later use for up to several weeks.
- when removing e.g. 100g starter: mix 75g rye flour and 75g water (approx. 40 degrees when the storage leaven comes out of the refrigerator) with the remaining starter. Put it in the glass and cover it with a cling film. Leave to rise at a warm place for 8-12 hours (until it stops rising). Then screw the cap on it and keep it in the refrigerator.