Melt the yeast in 100 g of water.
The flour together with the baking malt in the baking bowl of the food processor form, make a bulge. Pour in the yeast water and mix with a little flour to form a thin paste. Let stand for 15 minutes.
Add the mineral water and knead everything together on speed 1 for about 4 min. Then pour in the salt and knead again for 4 min on speed 2. Remove the dough from the baking bowl, knead briefly on the floured surface and place in an oiled baking bowl, turning the dough in it so that it is surrounded by a light film of oil on all sides.
Let the dough rise for just under an hour, until it has doubled in volume.
Preheat the oven to 220 degrees with a baking stone.
Form the dough on the surface and divide it into 2 equal-sized pieces with a pastry spatula. Put the edges underneath and let the dough rest covered for 10 min.
Gently press each piece of dough into a rectangle, folding the top third into the center and smoothing it with your fingertips.
Now turn up the top edge all the way to the bottom and seal. Gently roll the resulting roll back and forth, hem side up, until it is the desired length.
Flour a kitchen towel heartily. Place the pieces, hem side up, on the kitchen towel, pushing the fabric into longitudinal folds; the dough rolls will lie in the resulting valleys (“couches”) to stabilize them. You can also make a baguette tray for 2 baguettes with the tea towel.
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