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.
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
- 1½ 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!