Baguette Breads

For the baguette breads, knead a smooth yeast dough from wheat flour, yeast, salt and water. Let the dough rise, well covered, in a warm place for about 45 minutes (the dough should have doubled in size).

Divide the dough into 3 equal parts and knead each part vigorously again. Form into long rolls (they should be as long as your baking sheet).

Now place these loaves on the floured baking tray lined with baking parchment, cover again and let them rise for another 30 minutes.

Brush the surface of the bread with the beaten egg and bake at 220 °C on the middle shelf in the oven for about 35 minutes.

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