Spelt Baguette

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Instruction

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Baking mixture for 4 Baguettes:

Open the freshness seal and put the baking mixture in a bowl. Add 450 ml lukewarm water (see water line in can) and knead the dough with your hands, with a food processor or with the Thermomix for 3 minutes.
Let the dough rest covered in a bowl for 30-60 minutes at room temperature (ca.24°C).
Put the dough on a floured worktop and divide it with a dough scraper into 2-4 pieces. Form each piece of dough into a rectangle (ca. 8x 10 cm), flour it a bit and roll it up. Roll the dough rolls with the end up and with both of your hands on a well floured worktop longer (ca.25 cm) by increasing the pressure on the palm of your hands, and so then sharpen the ends.
Place the formed Baguette with the end down on a baking tray covered with baking paper and let it rise covered in a warm place (ca. 24°C).
Tip: As the dough is a bit sticky, we recommend to flour your hands and the worktop to form the baguette and then form it quickly.
Preheat the oven to 230°C (top and bottom heat).
Incise the surface of the Baguettes with a sharp knife several times.
Spread or sprinkle some lukewarm water on the Baguettes.
Tip: To make the Baguettes even crunchier, moisten the baking paper with water.
4 Baguettes: bake at 230°C 17-20 minutes
2 Baguettes: bake at 230°C 10 minutes, then decrease the heat to 190°C and bake them for another 15 minutes.
Take them from the baking tray, let them cool on a cooling rack and serve them.

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Preparation time: 10 min
Time in total: 1 h 25 min
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Ingredients: light spelt flour, salt, spelt – sourdough, dry baking yeast, flour treatment agent ascorbic acid
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