These rustic spelt-wheat baguettes are the result of a carefully balanced flour combination and precise fermentation. The poolish, made with fine spelt flour Type 630, kickstarts enzymatic activity overnight, ensuring complex flavor development. The next morning, this lively pre-ferment meets whole spelt flour, which gives the baguettes their characteristic bite and deep aroma, as well as wheat flour Type 00, whose strong gluten expertly handles the high 69% hydration. This combination is crucial to ensure a stable dough structure that doesn't become 'prone to tearing', despite the 'thirsty' whole spelt. The precise 60-minute intervals for the stretch & folds are invaluable here, as they allow the gluten to develop optimally without overworking it. The result is baguettes with a wonderfully crispy crust and an airy-soft crumb – a true masterpiece for anyone who loves and appreciates the craft of bread baking.
8 Portions · 807 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
8
Dissolve 1 g fresh yeast in 150 g water (approx. 20°C).
Stir in 150 g spelt flour Type 630 until no dry spots are visible.
Let the poolish activate for 1 hour at room temperature.
Then place the poolish in the fridge for 12 to 14 hours.
Mix the entire pre-ferment with 100 g whole spelt flour, 300 g wheat flour Type 00, 230 g lukewarm water, and the remaining 6 g fresh yeast for 5 minutes on low speed.
Add the 12 g salt and knead the dough for another approx. 3 minutes on a faster speed until it has developed gluten.
Let the dough rest for 1 hour and 15 minutes.
Perform the first stretch & fold by vigorously stretching and folding the dough directly in the bowl.
Let the dough rest for another hour.
Perform the second stretch & fold.
Let the dough rest for a final hour.
Perform the third stretch & fold.
Divide the dough into 3 to 4 pieces and loosely roll them into cylinders.
Let the dough pieces rest on the work surface for 20 minutes (bench rest) so the spelt can relax.
Shape the cylinders into baguettes and place them seam-side up in a heavily floured cotton cloth. Mix some cornstarch or rice flour with the flour for the cloth to create a non-stick coating.
Pull up the cloth folds to support the baguettes and maintain their shape.
Let the baguettes proof for 1 hour and 30 minutes at room temperature (final proof).
Preheat the oven in good time with a baking steel to 250°C (480°F).
Carefully invert the dough pieces onto a board so the seam is now at the bottom.
Score the baguettes 3 times diagonally with a sharp knife or blade.
Load the dough pieces into the preheated oven with strong steam (schwaden).
Release the steam after 10 minutes to promote a crispy crust.
Bake the baguettes until golden brown, which takes about 20-25 minutes in total.
Remove the finished baguettes from the oven and let them cool completely on a rack before slicing.
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.
