1. Pour the baking mix into a bowl, add 450 ml of lukewarm water (see water line in the can) and knead the dough by hand, with a food processor or with the Thermomix for about 3 minutes.
2. Cover the dough and let it rest in the bowl at room temperature (approx. 24 °C) for approx. 30 – 60 minutes.
3. Briefly knead the dough on a well-floured work surface, divide it into 4 roughly equal pieces, and shape each into the desired oblong shape (approx. 20 cm). Alternatively, you can also shape it into 2 generous baguettes (approx. 35 cm).
4. Cover and let rest at room temperature for another 30-60 minutes. Preheat oven (top and bottom heat) or grill to 230°C.
5. Cut several slits across the top of the baguettes with a sharp knife. Brush or spray the baguettes with a little lukewarm water.
6. Then pre-bake in a preheated oven at 200-210°C (top and bottom heat) for about 15-20 minutes, then remove and let cool for 15 minutes.
For the herb butter :
7. Finely chop the garlic cloves or press them through a garlic press, mix with the butter and the remaining ingredients.
8. Cut a slit into the baguette with a bread knife, but don't cut all the way through (approx. 1.5 cm wide). Spread with garlic butter.
9. Slice the cheese and fill the baguette with it. Brush the baguettes with the remaining butter.
10. Bake the bread for another 10 minutes until golden brown. Enjoy while still warm.
