Baguettes (French bread)

Mix 200g Weißmehl, 200g starkes Weißbrotmehl, 250g starkes Weißmehl, and 5g feines Salz in a large bowl.

Add 340ml lukewarm water gradually, stirring until a shaggy dough forms.

Knead the dough for 10 minutes until smooth and elastic, then let rest 30 minutes covered.