Baguette Strasbourg style

Baguette-Straßbourger Art - Wundermix GmbH


  • 650 g flour (Type 405 or 1050)
  • 1 tsp sugar
  • 1 cube of yeast
  • 1 tsp salt
  • 500 ml water

Knead all ingredients in the mixing bowl for 2 minutes/bread setting and let rise in a warm place for approx. 30 minutes.
Knead again after rising. If the dough sticks, add a little more flour. Does he have the right one?
consistency, the dough is divided into thirds and each third is made into a not too thin flat cake of approx.
20 x 40 cm rolled out. Roll them up loosely from the long side and place on a sheet of baking paper
Place on a lined or greased tray sprinkled with flour. Cut each roll diagonally.
Cover and let rise again for another 20-30 minutes. Brush with salt water and place in the oven at 220°C
Place in preheated oven. Bake for 25 minutes and brush again with salt water after 15 minutes.

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