Baguettes au lin (Linseed Baguettes)
This is a very flavorful bread perfect for breakfast. I think that the quality of a baguette depends greatly on the way the dough was handled, the addition of sourdough, a poolish or old dough may enhance the flavor and the crust, too. Develop the gluten to a maximum, but employ gentle mixing like the slow-kneading-technique described in The Handmade Loaf by Dan Lepard. I like to mix and turn the dough with a fork, only tugging at it in 5-minute-intervals for about 20 minutes.
Then, after a rest of another 10 minutes, I finish kneading on the counter by hand. You can apply a tiny bit of oil to the surface of your counter so the dough won’t stick. Or use a light coating of flour and fold the dough onto itself for a couple of times. For the final rest of the baguettes, I flour a towel with fine rye flour, because I prefer the flavor of toasted rye to that of wheat. You could also add millet or roll the baguettes in poppy seeds and coarse sea salt. Ouh la la.
Baguettes au lin (2 small baguettes or ficelles)
- 50g linseeds
- 100g cold water
Mix together and let stand for at least 3 hours.
- 40g levain, hydration: 100%
- 200g flour, Type 550
- 50-100g water
- 2g fresh yeast
- 4g sea salt
- Linseed soaker
Combine the ingredients and knead well. I used a wet dough. The linseed soaker will add considerably to the hydration.
Bulk Fermentation: 1 hour.
Divide the dough in half and shape baguette. Handle and shape the dough with a light hand.
Final Fermentation: 1-1.5 hours.
Baking: For 10 minutes at 240°C, for additional 15-20 minutes at 200°C.