Recipe: Appetizing Spelt sourdough baguette

Spelt sourdough baguette. Find Deals on Sourdough Baguette in Bread & Pastries on Amazon. In my kitchen trials with spelt, I have found another ancient grain that I will be adding to my sourdough bread repertoire. With a long ferment, spelt takes on deep and delicious flavors similar to rye bread without any of the trouble.

Fold the dough once during that time. I tackled sourdough, spelt, rye bread and even Borodinsky with reasonable success. But I kept tripping over a particular Achilles' heel: baguettes. You can cook Spelt sourdough baguette using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Spelt sourdough baguette

1. You need 4 cups of spelt flour.
2. Prepare of ~3 cups white flour.
3. You need 1 cup of warm water cool after boiling.
4. Prepare 1 cup of sourdough starter.
5. Prepare 1 teaspoon of salt.

I know, I know - the industrial oven. The special bannetons to prove and/or bake in, or the swathes of heavily floured linen cloth. Combine the einkorn flour *, spelt, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix the honey and warm water together.

Spelt sourdough baguette step by step

1. Pour water and sourdough starter into a mixer. Add spelt flour. Turn the mixer on low. Add salt and white flour until the dough hook clear the sides. Kneading for 5 minutes.
2. Separate dough into 4 equal pieces. On a floured surface, shape the dough into a baguette shape. Transfer them onto floured baking pan. Allow the dough to rise for about 6 hours in the oven with lamp on only..
3. Score the bread and bake at 400 F with a water bath on the lower rack for about 20 to 25 minutes.

Form each half into a long baguette shape. Place the formed baguettes onto a baguette pan or a greased cookie sheet. It is more widely used in Europe where it's known as dinkel in Germany and farro in Italy. While higher in protein than commonly used wheat varieties, the nature of its proteins results in less gluten formation when making bread dough. Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough.

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