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Spelt Natur - Baguette
Prep Time : 00h 10
Cooking Time : 00h 18
4 Baguette
Preparation Time: 10 minutes
Proofing and Resting Time: 95 minutes
Baking Time: 18 minutes
Outcome: 4 Baguette
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Spelt Natur
- 5 g Instant yeast
- 295 ml Water, approx.
Method
- Mix all Ingredients for 7 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, start bulk fermentation for 20 minutes.
- Then scale the dough into 200 g pieces. Cover and start the intermediate proof for 15 minutes.
- Mould the dough into your preferred shape, we recommend long and oval and place onto a greased baking tray.
- Allow to final proof for 35 - 45 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend 3-4 long scores across the middle of the dough.
- The oven should have a temperature of 190°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
- After approximately 5 minutes of baking, decrease the temperature to 160°C
- Bake the baguettes for 18 - 20 minutes.