Homemade Baguette
Crunchy on the outside, soft inside. We love it.
You need time to prepare, but it´s worth it!!
I prepare the poolish in the evening and we have the baguette for brunch the next day.
That´s a baguette with taste!
- 500 g flour
- 2 tsp salt
- 20 g fresh yeast
- 280 ml lukewarm water
- 1 small egg yolk
- 1 Tbls milk
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250g flour and 1 tsp salt in a bowl.
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Disolve 10g of fresh yeast in 280ml lukewarm water. Mix well together.
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Cover up and leave to rise at room temperature for 8 to 10 hours.
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Mix the remaining 250g flour and 1 tsp salt with 10g fresh yeast (disolved in 1 Tbls water) to the poolish.
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Knead thoroughly. If sticky add a bit of flour. The consistence of the dough should be a little bit stiff and elastic (not sticky).
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Cover and leave to rise for an hour.
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Cut in 3 equal amounts and form to a ball.
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Cover again and let to rest for 15 minutes.
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Using a rolling pin, roll out to a rectangle form.
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Roll up tightly and place on a baking tray. Cover.
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Leave to rise for 1 to 2 hours. (until twice the size)
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Mix egg yolk and milk, brush the baguette.
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Cut in slightly and bake in preheated oven at 230° C for 20 minutes.
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Spray water in the oven, while placing in the baking tray. That causes steam, which make the baguette more chrunchy.
Enjoy baking!
Maggi & Family
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