Eat the slices warm and with a knob of butter, no more should be said … other than it takes some time to make them, but it’s worth it.
15 G FRESH YEAST
5 DL. LUKEWARM WATER
1 TBSP. SALT
750 G FLOUR
1 EGG, FOR THE EGGWASH
Crumble the yeast in a large bowl.
Add 4 tablespoons of lukewarm water to the yeast and stir it together.
Add 2 tablespoons of the flour into the liquid.
Let the poolish rise for 20 minutes at room temperature under a cloth.
Add the rest of the water to the poolish and then mix in the rest of the flour and salt. Knead it all well smooth and supple dough.
Leave the dough to rise for 1-1½ hours.
Knead the dough on a lightly floured kitchen table and shape it into three loaves.
Place them on a baking sheet lined with baking paper and let them to proofe a final time for 20 minutes.
Preheat the oven to 225 degrees celsius and place a small bowl of water at the bottom of the oven.
Brush the baguettes with the egg wash.
Cut three knicks into the breads at an angle.
Bake the baguettes in the middle of the oven, first for 15 minutes.
Turn down the heat to 200 degrees and bake the loaves for another 10 minutes or until they sound hollow when you lightly tap the bottom with a finger.