Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spelt sourdough baguette. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Spelt sourdough baguette is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Spelt sourdough baguette is something that I’ve loved my whole life.
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. And baked as baguettes, this grain makes a crackling, crispy crust that is perfect for breaking bread.
To begin with this particular recipe, we have to prepare a few ingredients. You can have spelt sourdough baguette using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Spelt sourdough baguette:
- Take 4 cups spelt flour
- Take ~3 cups white flour
- Make ready 1 cup warm water cool after boiling
- Take 1 cup sourdough starter
- Take 1 teaspoon 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. Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough. When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm final proof.
Steps to make Spelt sourdough baguette:
- 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
- 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.
- Score the bread and bake at 400 F with a water bath on the lower rack for about 20 to 25 minutes
Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough. When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm final proof. 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. It is more widely used in Europe where it's known as dinkel in Germany and farro in Italy.
So that is going to wrap this up for this special food spelt sourdough baguette recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
