Baguette with hemp drink

Dissolve the baker’s yeast in the water. Add the flour and mix to a lump-free poolish.

Dough rest: 60 minutes at room temperature, then refrigerate overnight at 5°C.

Blend the roasted hemp seeds with water and agave syrup in a powerful blender (e.g. Stephan mixer) for at least 2 minutes to form a milk-like liquid. Then filter through a fine-mesh sieve. Collect the resulting hemp drink and the remaining hemp seed pomace – both can be used immediately.

Storing hemp drink: up to 3 days at 5°C or frozen for up to 3 weeks at -18°C
Storing hemp seed pomace: up to 3 weeks frozen at -18°C

Mix the flour, water, hemp drink, hemp seed pomace, poolish and yeast in the kneading machine. Add the salt towards the end of the mixing time. Knead the dough gently until it reaches a smooth consistency.

Target dough temperature: 24°C
Dough rest: 75–90 minutes at room temperature

Weigh out 250 g pieces of dough and shape them into long rolls. Then shape the dough pieces tightly and evenly to a length of about 35 cm. Brush the surface with olive oil and roll in hemp seeds.

Set the dough pieces down on loading devices and leave to proof at room temperature.

Use a flat blade to make three diagonal cuts in each dough piece.

Place the dough pieces in the preheated oven with steam. Open the vent during the last third of the baking time to achieve a crispy crust.