Baking mix stick bread

It’s so easy to bake the stick bread or baguettes:

1. Open the freshness seal, remove the bag with the dry baking yeast and put it to one side. Put the baking mix and dry baking yeast in a bowl, add 450ml of lukewarm water (see water line in the can) and knead the dough by hand, with the 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. 6 stick breads: Knead the dough briefly on a well-floured work surface. Then divide it into 6 equal-sized pieces. Form each piece of dough into rolls about 40cm long. Wrap the roll of dough in a spiral shape around each pointed end of the stick and press the end together slightly so that the stick bread cannot slip off the stick when grilling.
4. ALTERNATIVE:4 baguettes: Knead the dough briefly on a well-floured work surface, divide into 4 equal-sized pieces and shape into the desired long shape (approx. 20 cm). Alternatively, you can also shape it into 2 large baguettes (approx. 35 cm).
5. Cover and let rest for another 30-60 minutes at room temperature. Preheat the oven (top and bottom heat) or grill to 230°C.
6. Cut the top of the baguettes several times with a sharp knife. Brush or spray the baguettes with a little lukewarm water.

Griller:

Baguettes: place on the grill at 230°C - indirect heat, close the lid until the bread is golden brown. Grill the bread for around 10-15 minutes, turning and turning frequently so that it browns and cooks evenly.

Bread on a stick: Hold the branch about 20cm above the embers and slowly turn it until the bread on a stick is golden brown. Grill the bread for about 10-15 minutes, turning and turning it frequently so that it browns and cooks evenly.

Baguettes in the oven:

Place baguettes on a baking tray lined with baking paper.

• 4 baguettes: bake at 230°C for 17-20 minutes.
• 2 baguettes: bake at 230°C for 10 minutes, then reduce to 190°C and bake for another 15 minutes.

Allow the baked stick bread or baguette to cool for 10 minutes.