800 grams of white flour
1 teaspoon sugar
50 grams of fresh yeast
2 teaspoons salt
500 – 600 milliters lukewarm water
30 grams of butter
Making French Flutes
Put the flour into a bowl and make a crater in the middle. Crumble the yeast into the crater and add sugar. Add some of the warm water and mix carefully. After about 10 minutes the mixture should be foamy.
Add salt and the soft butter onto the flour on the outside of the crater and slowly add more water. Bring the dough together while adding more and more water until the dough becomes smooth, but not sticky. If you accidentally add too much water, just put in some more flour.
Let the dough rise somewhere warm until it has doubled in size. When risen you lightly work the dough and part it into 4 equal pieces. Now you shape the pieces into a baguette shape. I just rolled it with both my hands until it got the shape of a baguette. That worked a treat. You can also wring the dough like you would a dish cloth until it becomes baguette shaped.
After shaping the baguettes you let them rise for another half hour before scoring them with a bread knife and brushing them with salt water. Bake the flutes for 25 minutes in an oven preheated to 220 degrees Celsius on two trays. After about half of the baking time, brush them with some more salt water and put them back into the oven the other way around (so that the other tray is on top this time), this way they don’t become too tough or too soft on the outside.
Tip: Instead of salt water, you can also use milk.