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🍳 Crunchy Baguettes

43 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. The day before, put 125 grams of wheat flour and 75 grams of whole wheat flour into a bowl. Crumble 10 grams of yeast into it and pour in 250 milliliters of lukewarm water.
  2. 2. Knead the mixture with the dough hook of your hand mixer for 1 minute. Cover the bowl tightly with cling film and let the dough rise for at least 12 hours at room temperature.
  3. 3. The next day, add the remaining flour and whole wheat flour along with salt to a bowl. Press a well into the center and crumble the remaining yeast into it. Pour in 125 milliliters of lukewarm water and let the ingredients rest for 10 minutes.
  4. 4. Add the pre-dough to the other ingredients in the bowl and knead everything with the dough hook of the hand mixer for 4 minutes.
  5. 5. Place the dough on a lightly floured work surface and knead it by hand for another 10 minutes. Add a little more flour as needed until the dough no longer sticks to your hands.
  6. 6. Put some oil into a bowl and turn the dough ball in it to coat the surface. Cover with cling film and let it rise at room temperature for 1 1/2 hours until the volume has doubled.
  7. 7. Gently press the dough together and shape it into an elongated loaf. Let it rise for another 60 minutes.
  8. 8. Place the dough piece on the floured work surface and divide it into four equal parts.
  9. 9. Shape the dough pieces into baguette loaves (each about 25 centimeters long) by gently pressing and rolling them.
  10. 10. Place the baguette dough pieces on a baking sheet lined with baking paper. Cover them with a floured kitchen towel and let them rise for 40 minutes.
  11. 11. Score the baguettes several times diagonally with a very sharp knife. Bake them in the preheated oven at 220 degrees Celsius conventional heat (200 degrees Celsius fan, Gas Mark 3-4) on the second rack from the bottom for 30 to 35 minutes.
  12. 12. Let the baguettes cool completely on the oven rack before serving.

Nutrition per serving