Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
How it's done
Dough
Mix the flour, salt, walnuts and yeast in the food processor bowl. Pour in the beer, knead into a moist dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 1½ hrs.
Shape
Place the dough on a well-floured work surface, fold the dough into thirds, press down on the seam and gently stretch the dough lengthwise. Repeat this step two more times until you have a loaf. Shape the loaf into a baguette, place on a sheet of baking paper, dust with a little flour, cover and leave to rise for a further 20 mins. Slide a baking tray into the centre of the oven. Preheat the oven to 240 °C.
Baguette
Using scissors, start at the top and make diagonal incisions almost all the way through the dough at regular intervals. Turn the flaps alternately to the left and right. Slide the baking paper and baguette onto the hot baking tray.
Bake
Approx. 30 mins. in the centre of an oven preheated to 240 °C. Remove the baguette from the oven, leave to cool on a cooling rack.
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