Baguette

For the pre-dough one day before:

1. Water: Pour 150 ml lukewarm water into a bowl
2. Wood: Stir in 15o g wheat flour (type 550)
3. Wood: Stir 1.5 g yeast (approx. 1 knife point) into the starter dough and leave to rise in the fridge for approx. 10 hours. On the day of baking, take the starter dough out of the fridge 1 hour beforehand so that it reaches room temperature

Prepare the bread dough the next day:

1. Water: pour lukewarm water into a bowl
2. Wood: dissolve 5 g of yeast in it
3. Wood: add 300 g wheat flour
4. Fire: 25 g amaranth grains, flakes or pops 
5. Soil: and add some sugar
6. Metal: 25 g soft rolled oats 
7. Water: add 15 g salt and knead everything well by hand to form a smooth dough
8. Leave the dough to rest on a floured surface for an hour, working it round 2-3 times in between 
9. Shape the loaves and leave to rest for another 2 hours, scoring carefully with a sharp knife in between
10. Preheat the oven to 230 degrees top/bottom heat and place a tray moistened with water in the oven. As soon as the temperature is reached, remove the tray and bake the loaves in the middle shelf position for 5 minutes, then reduce the temperature to 210 degrees and bake for a further 25 minutes.