Baking bread has always been one of my favorite things to do. Unfortunately, it’s not as easy as it sounds and the final product often wasn’t as good as it was supposed to be. After kneading, waiting, baking, this can be quite a disappointing experience.
However, even when I tried this recipe about ten years ago for the first time, it turned out rather delicious and this is why I want to share it with you guys. It actually tastes like baguette is supposed to taste. I recommend to eat it right away, though, when it’s still fresh and crispy on the outside.
As I moved to Copenhagen two days ago, I wanted to make the most of my last days in beautiful Vienna, so my boyfriend and I decided to do a little italian dinner. I bought some delicious “delicia di funghi porcini e tartufo bianco” (truffle cream), “crema de olive verdi” (olive paste) and “condimento aromatico al tartufo bianco” (truffle oil) at a monastery back in July when I was on vacation in Tuscany, Italy. The only thing you need to go with these delicacies is freshly-baked baguette.
Ingredients (yields two baguettes)
50 g whole wheat flour
50 ml water
550 g flour
50 g whole wheat flour
1 tbsp salt
1/2 cube fresh yeast (21 g) or dried yeast
2 tsp honey
300 ml water
- Mix 50 g whole wheat flour with 50 ml water and let sit for 24 hours. This will make a light, homemade sourdough that gives your baguette great taste. I used small spelt flour but you can use any other whole grain flour. Some of you may know from this post, that I love using small spelt as it is quite an old grain with lots of minerals and vitamins.
- Combine sourdough with the rest of the flour and the salt. If you are using fresh yeast, mix it with the honey and the water until it dissolves. If you use dry yeast, mix it with the flour first. Knead well. I’m a lazy person so I like to let my food processor do the hard work for me.
- Cover the dough with a damp towel and let it rise for about half an hour. Make yourself a cup of tea in the meantime. Then cut the dough in half and let it sit for another 10 minutes.
- Form two long rolls but make sure that they still fit on your baking sheet. Press them flat and then fold one side downwards and the other one on top. This will give your baguette its characteristic form.
- Put your baguettes on a baking sheet, cover again with a damp towel and let it rise for one hour. During that time, read Gillian Flynn’s novel “Dark Places”. I highly recommend it!
- Preheat the oven to 200º Celcius (or 392º Fahrenheit), fill a baking dish with about two cups of water and put it on the lowest shelf.
- Lightly cut the surface of the baguettes a few times.
- Bake the bread for about 30 minutes until it is nice and golden.
- Let it cool down a bit, put some yummy cheese, olive oil or butter on it and enjoy while it’s still crunchy on the outside and soft on the inside.