Baguettes with Mint

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Baguettes with Mint
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in

Ingredients

for
4
Ingredients
650 grams Pastry flour (such as type 550)
400 milliliters water
50 grams Rye flour (such as type 1150)
4 tablespoons Shredded wheat
1 tablespoon mint
1 tablespoon salt
½ cube Yeast (21 g)
1 tablespoon honey
milk (for brushing)
Pastry flour (for dusting)
Parchment paper (for baking sheets)
How healthy are the main ingredients?
honeymintsalt

Preparation steps

1.

Mix 50 g (approximately 1/2 cup) flour and 50 ml (approximately 1/4 cup) lukewarm water and cover with plastic wrap and allow to ferment for about 24 hours at room temperature.

2.

Mix remaining wheat flour, rye flour and shredded wheat in a bowl and sprinkle with salt and form a well in the middle. 

3.

Whisk together yeast, honey and 400 ml (approximately 13/4 cup) lukewarm water and add to dough in bowl. Add mint and knead with dough hook of electric mixer and then with hands on a floured surface for about 10 minutes. Cover dough and let rise in a warm place for about 45 minutes. Punch down dough.

4.

Knead dough for about 5 minutes and cover and let dough rise in a warm place for about 1 hour. Line 2 baking sheets with parchment paper.

5.

Divide dough into 8 portions, knead again and roll into ovals. Place 4 ovals with seam side down on each baking sheet and let rise for 30 minutes in a warm place.

6.

Preheat oven to 225°C (approximately 425°F). Make shallow, diagonal cuts across baguette surfaces with a sharp knife  and brush each baguette with milk. Bake baguettes until golden for about 25-30 minutes. For steam, after 10 minutes of baking time, place 100 ml (approximately 1/2 cup) water in a pan in bottom of oven and shut oven door immediately. Cool baguettes on a wire rack.