Baguette Monge

Rating: 3.0 / 5.00 (6 Votes)

Total time: 45 min

Servings: 3.0 (Portionen)



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.

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