These carror baguette buns are soft in the inside and crispy on the outside. These are perfect for easter brunch and great for sandwiches too
Cuisine need time
50gwheat flouroptionally light spelled flour
50gwhole wheat flour
400gwheat flouroptionally light spelt flour
100gfinely grated carrots
poolish Day 1
In the afternoon / evening: put water in a bowl, dissolve the yeast in it. Mix in the types of flour. In a mixing bowl, add water and yeast and mix. Add flour and combine.
Cover the bowl with plastic wrap and let it stand at room temperature overnight.
Autolysis dough Day 2: the next day
: place the poolish and the ingredients of the autolysis dough in a mixing bowl. Only add 20 g of water.
Knead at low speed for 5 minutes and then covered for 30 minutes.
Now knead add yeast and salt and if necessary the remaining water. Knead for 5-10 minutes on the second level. The dough is soft, but detaches from the bowl.
Fold the dough 2-3 times in the next 2 hours (see video) and always cover it well.
Then let the dough stand in the fridge until the next morning!
Day 3: Baking Day!
Take the dough out of the fridge and let it stand for 40 minutes at room temperature. Place the dough on a very lightly floured work surface and divide it into 6 equal pieces.
Shape into balls (see video) and let rest for 10 minutes. Then roll to baguettes (see video) and place the seam downwards on two baking papers. Dust with flour and leave to rest covered for 30-40 minutes.
Preheat the oven to 250 ° C with the tray. Cut in the carrot baguette rolls (see video).
Fill a small bowl with about 2 cups of water. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Then bake them for 8 minutes with steam.
Then briefly open the door to let off the steam. Reduce the oven to 230 ° C and bake for 10-15 minutes.
You need time for this yummy batter. On the first day you mix the poolish. Second day, mix poolish with autolysis dough and main batter and the 3. Day is the final baking day!As best read the whole recipe before you start. So its easier and you can unterstand the singe parts of the recipe.