Kriss's soft baguettes

Name: Kriss's soft baguettes
Prep time: 30 min
Total time: 4 h
Yield: 4 st stora 8 st små
Ingredients: 12,5 g (1/4 pkt) KronJäst för Matbröd, färsk; 150 g ( 1 påse) KronJäst Surdeg Fullkornsvete eller Råg; 650 g (ca 6,5 dl) vatten, kallt; 640 g (ca 10,5 dl) vetemjöl, special; 100 g (ca 1, 3/4 dl) grahamsmjöl; 15 g (ca 2,5 tsk) salt

Marie Skogström
4 large, 8 small
30 min
4 hours

This recipe comes from Marie’s good friend Kriss. The dough is very delicate and must be handled gently so that all the lovely air pockets are preserved in the bread. If you want to bake efficiently, you can mix the dough and let it rest in the fridge overnight. Then you just need to divide the dough into pieces—carefully—and bake it right away! You’d be hard-pressed to find a smoother baking process.

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Here's how:

1

Mix all the ingredients together in a food processor for about 13 minutes. Double the time if you're kneading by hand.
2

Let the dough rest in a large bowl or plastic container with oil for about 2–3 hours.
3

Carefully pour the dough onto a floured work surface and gently “kubba” (baker’s term for “divide into pieces”) the dough with a dough scraper. Place the pieces in rows on a baking sheet lined with parchment paper (see photo) and let rise for a little while longer, about 30–60 minutes.
4

Preheat the oven to 250 °C.
5

Bake directly on a baking stone or a hot baking sheet for about 10–15 minutes. The bread should be nicely browned and crispy.