Flutes

Flutes

By
From
Scandinavian Comfort Food
Makes
2
Photographer
Columbus Leth

Flutes are a kind of Danish baguette, which were very popular in the 1970s with the rise in popularity of French food, and I often baked them when I was young. Usually for gettogethers or parties, it was flute, salad, tart and cheese. This is an old baking recipe of mine that I still use

Ingredients

Quantity Ingredient

Day 1: first stage

Quantity Ingredient
10g fresh yeast
250ml lukewarm water
200g strong white bread flour, plus extra for dusting

Day 1: second stage

Quantity Ingredient
250ml cold water
300g strong white bread flour
10g sea salt

Method

  1. DAY 1

    First, dissolve the yeast in the lukewarm water in a large bowl, then add the flour and mix well. Cover the bowl with a clean tea towel and leave at room temperature for 3–4 hours. Add the cold water, flour and salt and mix well. Cover the bowl with cling film and refrigerate overnight.
  2. DAY 2

    Preheat the oven to 220°C.
  3. Place the dough on a floured work surface and leave to rest for 30 minutes. Knead it lightly, divide in half and form each half into a long, thin flute. Place on a baking sheet lined with baking parchment and slash the tops diagonally at intervals, using a razor or very sharp knife. Brush with water.
  4. Bake in the oven for 20 minutes, then check if the flutes are done. If not, bake for another 5 minutes, then leave to cool on a wire rack.
Tags:
Scandinavian
Danish
Swedish
comfort food
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