Baguette

For the baguette, dissolve the malt and yeast in the liquids and knead with the remaining ingredients to form a firm yeast dough, cover with a cloth and leave to rise in a warm place for about 30 minutes.

Divide dough in half, roll each out into a rectangle and roll up tightly from the long side. Brush with milk and make 3 diagonal cuts with a sharp knife. Cover and let rise again for about 30 minutes.

Bake in the preheated oven at 220 °C for 5 minutes, then switch back to 180 °C and bake for approx. 20 minutes.

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