30 minutes (4 hours including rising)
4 dl water
20 g yeast
3 tsp honey
2 tsp salt
50 g Agrain® 02 IPA Super Grain Flour
450 g wheat flour (like Manitobamel or other high protein flour)
Start by dissolving the yeast in cold water. Then stir together the honey, salt and Super Grain Flour.
Add the wheat flour little by little - the dough should be soft and flexible, but it's okay if it feels wet.
Let the dough rise on the kitchen table for a minimum of 3-4 hours. If you let it rise overnight, the taste develops in the best way possible.
When the dough has risen, the dough is shaped on a flour-sprinkled table. You shape the baguette by pressing the dough a bit flat and folding the sides over each other. Then you press the ends of the folded dough flat and fold it slightly over the bread. Now you roll it round with your hands and press it flat once more and fold the sides over each other. Finally, roll until the dough is the right length and thickness and places it on baking sheet. Turn the oven on 225 degrees hot air.
When the oven is hot, brush the baguette with beaten egg and bake for 20 minutes.
Take the baguette out of the oven and let it cool slightly before enjoying.