Mix the yeast with the milk, flour, and salt, and knead the dough.

Cover the dish with plastic wrap and place it in the warm oven for 40 minutes. Knead the risen dough and let it rise again for 30 minutes.

Then knead the dough on a silicone mat and cut the dough ball into 2 pieces.

Cover one side with plastic wrap to prevent the dough from drying out. Wrap the other side in foil and roll it up, sealing the edges so that the baguette does not come apart during baking.

Form the second baguette in the same way. Now let the baguettes rest for at least 20 minutes.

Then grease the baguette with egg yolk mixed with milk, and make the cuts.

Place the baguette in the preheated oven for 30 minutes.

You can serve the warm baguette with tea and jam. Or you can make sandwiches with salted red fish.