1

Dough: Mix the water, salt, honey and vinegar. Add the flour, crumble in the yeast, and mix briefly for 1-2 minutes to form a soft dough. Do not knead. Cover and let rise at room temperature for approx. 1 hour, stretching and folding the dough 3-4 times. Place the dough in the fridge (approx. 5 °C) for 48 hours to mature.

2

Forming: Split the dough into 3 and, using a little flour, roll each piece into a long strand. Place on a floured tea towel, cover, and let rest for 30-60 minutes. Shape again into tight, long loaves and let rise under the tea towel for 20-30 minutes.

3

In the lower half of an oven preheated to 230 °C convection (250 °C convention) heat a baking stone or baking tray. If your oven doesn’t have a steam function, place a small baking sheet on the bottom of the oven.

4

Baking: Carefully place the baguettes on parchment paper, slice each 3 times (approx. 45° angle) and immediately put on the preheated baking tray using the parchment paper. Put ice cubes into the preheated small tray or steam the oven and bake the loaves for 10 minutes. Open the oven briefly to allow the moisture to escape, then finish baking for 10-15 minutes. Remove and let cool on a cooling rack.

Source:

IG Dinkel, Judith Gmür-Stalder