A crunchy Baguette that stays fresh several days
- 500g wheat flour (type 550)
- 1/2 teaspoon (2 g) dry yeast (or 1 teaspoon (7 g) TL fresh yeast)
- 100g sour dough driver (see http://www.sundaykitchen.ch/sourdough-bread/)
- Mix the wheat flour (type 550) with the yeast in a mixing bowl.
- Add 350g water (approx. 20 degrees if the driver is at room temperature, approx. 40 degrees if the driver comes out of the fridge), 100g driver (recipe here), add 2 teaspoons salt (approx. 10g)
- Knead with the food processor 4 minutes at low level and 6 minutes at high level.
- Cover with cling film and leave to rise for 2 hours in a warm place.
- Knead the dough briefly but well by hand on a floured work surface, put it back into the mixing bowl and cover with cling film and leave it for another 2 hours in a warm place.
- Place a baking tray on the lowest rail of the oven and preheat to 230 degrees circulating air.
- Knead the dough again briefly by hand on a floured work surface and divide 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 and cut three or four times in parallel.
- Pour 3 dl of water on the preheated baking tray.
- Shortly afterwards place the baking tray with the bread on the second lowest rail and bake for 30 minutes (the bread must sound hollow on the underside when knocked) and leave to cool on a grid.