Baguette

Instructions

The day before

1. Mix all the poolish ingredients together, cover and leave to rest for 12-24 hours.

Baking day

1. First mix the poolish, water, white flour and rye flour roughly until everything is combined (do not knead). Leave to rest for 30 - 45 minutes.
2. Now add the yeast and salt and knead for approx. 5 minutes until a window test is achieved.
3. Now add the rest of the water bit by bit while the kneading machine is running. Knead for a few more minutes. The dough will probably be very wet now and will not come away from the bowl easily. However, the next stretching and folding will bring the dough back together.
4. Place the dough in a greased bowl and leave to rest for 1 hour.
5. Stretch and fold the dough until it comes together, leave to rest again. Stretch and fold every hour for a total proofing time of 3-4 hours.
6. Turn the dough out onto a well-floured surface and cut into three roughly equal portions.
7. Carefully grind the dough pieces into 3 round balls. Leave to relax for 5 minutes.
8. Then, on a lightly floured work surface, pull the balls slightly forward from the back and flatten slightly. Then fold in the ends from the left and right and shape the dough pieces into an elongated shape. Remove the dough pieces from the flour and roll them tightly into a strand in several steps with the seal facing downwards. Make sure that the two ends are slightly pointed.
9. Place the dough pieces in a floured dough cloth and leave to proof in the fridge for approx. 30 minutes. Alternatively 20 minutes at room temperature.
10. Meanwhile, preheat the oven to 230 degrees humid top/bottom heat with a pizza stone on the lowest groove and a baking tray under the lowest groove.
11. After 30 minutes of piece proofing, cut the dough pieces 3 deep at a 45 degree angle.
12. Transfer to a floured peel and place on the pizza stone in the oven.
13. Now quickly pour half a glass of hot water onto the bottom baking tray and quickly close the oven.
14. Bake with steam for 20 minutes.
15. Then remove the bottom baking tray for the water, change the oven temperature to 210 degrees top/bottom heat and bake for a further 15-20 minutes until golden brown.