Baguettes

I discovered this fantastic recipe when I watched "Bagedysten" in Denmark. The Danish answer to "All of Norway bakes". There is a bit of a wait, since a pre-dough is first put in, but the result is beautiful, crispy baguettes similar to the ones you can buy in France. I take them out of the oven before they are completely done and put them in the freezer. As I use them, I pick them up and finish frying them. Then they taste completely freshly made every time.

Pre-dough:
1/2 l water
5 g yeast
500 g wheat flour, Tipo 00 (pizza flour)
Stir it together and leave it covered overnight, at room temperature.

Next day:

Add 1/2 l of lukewarm water
35 g of salt
15 g yeast
300 g manitobamel (you can buy this in the online store "Taste of Italy")
About. 750 g wheat flour, Tipo 00

The recipe gives dough to approx. 9 baguettes.


Knead it well together, in a food processor for 10 min at low speed, and 2 min at high speed.
Let the dough rise again, to double size for a minimum of 45 minutes, covered with tight plastic, so it does not dry. Carefully fold the dough down and let it rise to double size again, minimum 45 min. at room temperature, covered in the same way as before.

Divide the dough into nine equal pieces and shape them into short thick sausages. Let them rest for a few minutes and roll them in a baguette shape. Shape them so that the length fits in the oven and shape pointed ends.

Let them rise, to the appropriate baguette size, on a clean cup towel sprinkled with flour, with a damp cup towel over. When the loaves have risen, lightly sprinkle them with flour on the top and place on a baking tray covered with baking paper, max. 3 loaves per tray.
Scrape the loaves from tip to tip. This is done by holding lightly at one end of the baguette with one hand, while with the other hand you make a quick cut with a sharp, small knife. The cut should be on the top of the baguettes - not on the side. The cut should be slanted down into the baguette. When you cut in this way, the baguette will retain its shape during frying and form the baguette's characteristic "smile". Preheat the oven to 250 degrees hot air with a baking tray. Get the baguettes quickly in the oven by sliding the baking paper with 3 loaves onto the hot baking tray. Spray water well into the oven with a spray bottle and close the door quickly.

Bake the baguettes for approx. 15-20 minutes. Repeat until all the baguettes are cooked.