Baguettes with potato flakes and poppy seeds

Add yeast and wheat sourdough to the water. Whisk and let it sit for a couple of minutes. Add dry ingredients. Mix thoroughly with a mixer using a dough hook at medium speed for three minutes, then pour in vegetable oil. Mix until smooth and elastic for another four minutes.

Place the dough in a bowl greased with vegetable oil and cover with plastic wrap. After forty-five minutes, remove the wrap and let it rise for one and a half hours.

Place the dough on a work surface greased with oil. Divide into portions of 70 grams. Leave covered with film for fifteen minutes. Shape into small baguettes. Place in a deep baking tray lined with a silicone mat, and let rest for one hour.

Preheat the oven to 210 degrees. Before baking, spray the baguettes with water and sprinkle with poppy seeds. Bake for fifteen to twenty minutes, spraying the oven walls with water from a spray bottle three times in the first five minutes. Let cool before serving.