Recipe for simple Sourdough Baguettes with Spelt

These sourdough baguettes were a bit of an accident, but a pretty happy one! After the mini version, the French classic has been on my list for a long time, but I haven’t had the courage to try it yet. And this time, I actually only wanted to bake a spelt bread as a birthday present. To be on the safe side, I prepared dough for two loaves (at least that’s what I planned). But because my mind was somewhere else, I ended up with enough dough for three loaves. So I spontaneously decided to make two baguettes from the remaining third of the dough. And what can I say: the breads were good, but the baguettes turned out really great. There is certainly room for improvement in terms of shaping, but the crust, crumb and above all the taste were definitely pleasing.

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What you need for the sourdough baguettes with spelt flour

  • Spelt groats: I prefer to grind my spelt groats fresh. To do this, I set the grind a little coarser than for flour. If you don’t have a grain mill*, you can use store-bought coarse flour or replace the coarse flour with wholegrain flour.
  • Soaked ingredients: I boil the appropriate amount of water in the kettle*, pour it over groats or flour, stir briefly and leave the mixture to cool, covered.
  • Wheat flour: I prefer to use organic bread flour or wheat flour 550. Bread is a staple food and I think it’s worth paying attention to the quality of the flour.
  • Spelt flour: Just like the groats, I prefer to grind my wholegrain flours myself. I set the mill as fine as possible. This gives you all the advantages of whole grain (in terms of health and taste) and yet the consistency is just as fine as with white flour. If you don’t have a grain mill, you can of course also use store-bought wholegrain flour. However, you may then have to reduce the amount of water a little.
  • Sourdough starter: I feed my sourdough starter with about equal parts water and flour. I usually mix wheat and rye flour in roughly equal parts. If you feed your sourdough with more or less water, you may have to adjust the proportion of water in the baguette recipe accordingly.

Helpful tools – My recommendations

The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.

  • A grain mill* for freshly ground spelt flour.
  • A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
  • With this sharp baker’s knife*, you can create precise scores in your baguettes
  • You can cut your dough with a stainless steel dough card*.
  • A steam tray consisting of a stainless steel oven mould* and lava stones*. Place the bowl on the bottom of your oven when preheating. When you put your baguettes in the oven, pour hot water onto the stones. This creates steam, which ensures that your baguettes rise well.
  • In addition to the steam tray, I would also recommend a bread baking stone*. This makes the baguettes nice and crispy.

You can find more product recommendations here.

More sourdough baguettes

How to Make Simple Sourdough Baguettes

How to Make Simple Sourdough Baguettes

To be honest, I struggled with sourdough baguettes for a long time, longer than with sourdough croissants. Either the baguettes turned out flat or were dry, hard and sometimes even burnt on the worst days. But after a lot of fiddling and testing, today I have this…

read more

Recipe: Simple Sourdough Baguettes with Spelt

The baguettes are made from wheat and spelt flour with a high wholemeal content. The sourdough starter creates an open crumb. The recipe does not require yeast and can be prepared the day before.
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 hours
Total Time 15 hours 40 minutes
Course baguettes, sourdough bread
Cuisine french
Servings 3 Sourdough Baguettes

Ingredients
  

Soaked ingredients

  • 50 g spelt groats freshly ground
  • 100 g water boiling

Dough

  • 300 g bread flour or wheat flour 405
  • 275 g wholegrain spelt flour freshly ground
  • 400 g water cold
  • tsp. salt
  • 120 g sourdough starter

Instructions
 

Day 1

  • To soak, mix 50 g of spelt meal with double the amount of boiling water.
  • Cover the mixture and leave to cool completely.
  • Mix the spelt and wheat flour, water, salt, sourdough starter and the soaked ingredients to form a dough.
  • Cover the dough and leave it to rest at room temperature for around three to four hours, stretching and folding it every 30 minutes.
  • Place the dough in the fridge overnight or for eight to ten hours.

Day 2

  • Transfer the dough to a work surface and divide into three equal parts with a dough scraper.
  • Pull the dough pieces to form a rectangle without squeezing any air out of the dough.
  • Roll up the rectangle under tension and shape the roll into a baguette that is pointy at the ends.
  • Place the baguettes on a floured tea towel, cover and leave to rest for a further hour.
  • Preheat the oven to 250 degrees using a baking stone.
  • Carefully place the baguettes on the baking stone and make five vertical cuts.
  • Place the baguettes in the oven, add steam and reduce the temperature to 230 degrees.
  • After 15 minutes, let the steam escape and bake the baguettes for about 15 minutes.
  • Bon appétit!
Keyword no yeast, overnight, vegan

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Crispy spelt baguettes with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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