Stick Bread & Baguettes for Grilling - 670 g

German packaging: Grillbrot & Baguette

Easily whip up classic baguettes at home or enjoy them at your next barbecue! The bread can also be made over a campfire.

Large Baguette:

Add the baking mix to a bowl then pour in 450 ml of lukewarm water (see the water line in the can). Knead the dough by hand or use a bread machine or mixer for about 3 minutes.
Cover the dough and let it rest in the bowl at room temperature (approx. 24 ° C) for approx. 30 - 60 minutes.

6 Stick Breads:

Make the dough as listed above. Knead the dough briefly on a well-floured work surface, then divide into 6 equal pieces. Roll the dough into ropes about 40 cm long. Wrap the dough around a pointed stick end and press it together lightly at the end of the stick so it doesn't slide off when you roast it.

4 Small Baguettes:

Make the dough as listed above in the Baguette recipe. Knead the dough briefly on a well-floured work surface, divide it into 4 pieces that are approximately the same size and shape the pieces into baguette shapes (approx. 20 cm). Alternatively, you can also make two bigger loaves (ca. 35 cm).
Cover and let rest for 30 - 60 minutes at room temperature.
Preheat the oven (electric) or grill to 230 ° C.
Use a sharp knife to score the baguettes several times.
Brush or spray the baguettes with a little lukewarm water

Grilling or Roasting on an Open Fire:

Baguettes: place the baguettes on the wire rack at 230 ° C - indirect heat, close the lid, close the ventilation slider and bake for about 20 minutes.
Stick bread: hold the stick about 20 cm away from the embers and turn slowly until the bread is golden brown.

Baking:
Place the baguettes on a baking sheet covered 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.

Let the baked bread or baguette cool for 10 minutes before eating.