Whirlwind baguette

Ingredients:

• 150 g white flour 
• 150 g milk 
• 1.5 g of fresh yeast 

For the dough:

• 400 g white flour 
• 50 g milk 
• 70 g water 
• 1 egg 
• 2 tablespoons oil 
• 1 tablespoon sugar 
• 1 teaspoon kosher salt 
• 15 g fresh yeast 

Coating the dough:

• 70 g melted butter 

Coating baguette:

• 1 egg 

For dusting:

• Sesame seeds

Procedure:

1. One day before making the bread, mix all ingredients for the dough before and leave in a closed box at room temperature 1 hour. Then transfer the box in the fridge, and leave it there for 20 - 24 hours.
2. The day you bake the bread, in the bowl of standing mixer place all ingredients except salt and sugar and mix them medium speed for 5 min. Then you add the salt and sugar, and mix the dough for another 5 minutes, up until the dough is not separated from the walls of the container and becomes very smooth and elastic. The dough should be a mildly soft, so if it isn't you can add a little water or a little flour. This dough can also be hand- kneaded until you receive the perfect smoothing effect.
3. Leave the dough in a covered bowl for about 30 min to rise up.
4. Divide it into two parts and roll it on a flour surface in a rectangle 40 x 20 cm shape. Brush each section with 1/4 of the melted butter, fold both sides toward the middle so they touch (but do not overlap), and leave them in the fridge with plastic wrap for 30 min.
5. Then, place the rectangle dough so that the middle edge where the folded sides touch is horizontal. Twist it into a rectangle, assuming that is the side that faces you will be long as baking pan. Again brush the dough with 1/4 melted butter and wrap in mildly solid roll. Put the roll on a baking paper. Repeat the same procedure with the second half of dough.
6. Stir the egg brush, brush the baguettes and sprinkle them with sesame seeds . Cut the roll with a razor on three places at about 1 cm depth. Cover with plastic wrap and leave it for 30 - 40 min.
7. Preheat the oven to 220 °C. Put a pot of water at the bottom of the oven to boil.
8. Bake the baguettes on steam at 220 °C for 10 minutes. Then remove the container with water, reduce the oven temperature to 200 °C and bake for another 10-15 min. until you get a nice golden color or until the internal temperature of the bread rises up to 93 °C.

Note: This baguette is very decorative , and because of the eggs, milk and butter it tastes like a bun. Enjoy!