Stir the yeast with the sugar and a little water. Press a hollow in the flour and pour in the water-ferm-sugar mixture. Slowly add the remaining water and salt. First mix the dough with a wooden spoon, later knead the dough with your hands to a smooth yeast dough. Knead with your hands until the dough bubbles and comes off the kneading surface. Cover the dough container with a tea towel and let it rise (between one and three hours, depending on the room temperature). The dough should take on two times its previous volume.
Knead the dough again briefly and shape it into the desired form: Baguettes: Preheat the stove to the highest temperature (= 240 °C – 250 °C ).
Put a cup of water in the stove so that steam forms. Place the baguette sticks on a tray lined with parchment paper and brush with water. Bake for about 12 to 15 minutes. Just before the end of the baking time, smooth the baguettes repeatedly with water.
Bread rolls: Preheat the stove to 220 degrees and bake for about 15 min. Wheat bread: A loaf of bread needs about 40 min baking time at 220 degrees.
If the bread sounds hollow when knocked, it is done.
Calories/person 1285/5379 joules