Simple and good – twisted baguette

I actually wanted to post the weekly farm story earlier, but the holidays are so demanding – especially when the first hay harvest is starting. Anyone who works on a farm or vacations there as a guest knows what I mean :-) I got this baguette recipe from Annika, a capable intern from last year who now bakes and cooks a lot herself. The recipe is ideal when you can quickly make the dough in the evening and want to bake the baguette fresh in the morning. On our last visit to the alpine pasture we took it along as a snack – delicious, delicious…

Ingredients

Preparation

Knead all ingredients into a dough by hand or with a kitchen machine. Put the dough into a sufficiently large, floured round container with a lid (e.g. Tupperware yeast-dough bowl), put the lid on and place in the refrigerator for about 10 – 12 hours.

Then preheat the oven to 240°C top/bottom heat. Only then take the dough out of the refrigerator. It should have risen well (at least twice as high as before), place on a floured board, do not knead anymore! Cut into 6 pieces with a knife (if you want large long baguettes, simply divide less often) and twist each dough strand about 2 times. Do not let the loaves rise anymore, put them straight onto baking paper and onto a tray – bake in the preheated oven – about 15 min, 240 degrees, then turn down to 220 and bake for another 15 min depending on desired browning. Then place on a rack and let cool.

I always freeze the baguettes too, but I put them in the freezer when they are still nicely lukewarm, then they stay a bit juicier in the middle when you thaw them.

Especially in summer temperatures these baguettes filled with lettuce, sausage, cheese, curd cheese spread, tomatoes etc. simply taste good. Good luck. Farmer Katharina