Melt the yeast in 100 ml of water.
Put the flour in the baking bowl of the food processor form. Make a well and pour in the yeast water, the sourdough and the remaining water. Knead for about 4 min on speed 1, then 6 min on speed 2- 3 (Kenwood). Place the dough in a lightly oiled baking bowl and rest covered at room temperature for 20 min.
Divide the dough into three pieces that are heavy on the spot. Shape the pieces round and rise on floured surface covered with a wet dishcloth for 40 min.
Shape the balls into baguettes with pointed ends. Place the baguettes on a floured dish (in couches) and let them rise again for 1 1/2 hours.
Preheat the oven to 220 °C with a baking stone.
Dust the baguettes lightly with flour and score them crosswise several times.
Pour the bread on a bread slide sprinkled with semolina, pour water and bake for 20-half hours until they have a golden brown crust.
The name baguette “Monge” refers to the first store Kayser, which was located on Rue Monge in Paris.
Baguettes last go on a baking sheet on which he pushes them in that seems to me rather the simplified version for the normal household.
Rustic baguettes with very crispy, rather thick crust, very good flavor. I would shoot them in the next time a little bit earlier so that the incisions in the stove open a little bit more.
Related Recipes:
Acme’s Rustic Baguettes*gives, for example, 2 small baguettes (just under 250 g) and a small boule (just under 500 g) Timing: The...
Soft Sandwich White Bread – Basic RecipeFor the dampfl, stir together the honey, flour, water, and dry yeast in a large baking bowl for about 2...
Traditional French Baguette Mit PoolishFor the poolish (Dampfl) stir all ingredients to a homogeneous amount. Cover and ferment for 15 hours at 20...
Panettone – King Arthur FlourLet the yeast dissolve in the water. Then knead the flour with the yeast water to form a firm ball of dough...
Spicy Oven BreadStir the yeast with a little warm water until it begins to foam and is completely dissolved. Put the flour and...
Pretzel SticksFor the pretzel sticks, crumble the yeast into half a liter of lukewarm water and stir it in. Put the flour in...
Hearty Steamed Noodles with Lentil Sauce – J.AmirfallahA great pasta dish for any occasion: a baking bowl shape, stir in salt, add egg and the yeast milk. Knead...
Germ Dumplings À La Vincent KlinkFor the yeast dumplings à la Vincent Klink, first put 100 g of flour in a baking bowl and make a well in the...
Simple Pie Dough and Pie Leaf DoughA simple but delicious cake recipe: Mix flour and salt in a baking bowl. Add the cold butter cubes, stir...
Pizza with Feta Cheese and BroccoliFor the pizza with feta cheese and broccoli, first prepare the yeast dough. Mix warm water (45°C) with sugar...